Easy Recipe: Tasty Baked Potato Fries

Baked Potato Fries. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.

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After scrubbing the potatoes, you can peel them or leave the skins on for a little extra fiber. Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. We recommend using Yukon Gold potatoes for their tender and creamy texture. (Here are other ways to use Yukon Gold potatoes.) Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated.

Simply chop leftover baked potatoes and saute them in oil with spices, onions, and pepper.

Easy, filling and a delicious way to enjoy leftovers!

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Spread potatoes in an even layer, making sure each fry is spaced apart. These home fries require only five ingredients to throw together. That combination locks in the moisture and gives you fries that have a crispy exterior and a creamy interior.

A favorite re-do at our house is this Baked Potato Home Fries recipe. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top. Place the potato wedges on the prepared pan and drizzle them with the olive oil.

Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties. Place the potato wedges on the prepared pan and drizzle them with the olive oil. A favorite re-do at our house is this Baked Potato Home Fries recipe.

Combine all ingredients; toss to coat. Place the potato wedges in a single layer (not touching) on a baking sheet. (Line the baking sheet with parchment paper first for easy cleanup and to help the potatoes not stick. Spread the fries out in a single layer on two large baking sheets.

Ingredients for this home fries recipe. Add the sliced potatoes to a bowl and add in the olive oil, dried rosemary, salt, black pepper, garlic, and onion powder and toss together so that the potato slices are evenly coated. Remove from water and dry very well.

Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Spread the potatoes in one layer. Using a sharp knife, start by cutting the potatoes in half lengthwise.

Coat potatoes with oil-spice mixture and place on a baking sheet. While both potato varieties crisped nicely on the outsides, I found the insides of the russets to be drier, while the oven fries made with the Yukon golds were more tender and creamy. That combination locks in the moisture and gives you fries that have a crispy exterior and a creamy interior.

After scrubbing the potatoes, you can peel them or leave the skins on for a little extra fiber. A favorite re-do at our house is this Baked Potato Home Fries recipe. Spread potatoes in an even layer, making sure each fry is spaced apart.

Wash potatoes leaving skin on (you can peel them if you prefer). Just as popular as fries, wedges are the perfect appetizer or snack! Standard orange sweet potatoes provide an excellent source of beta-carotene, which your body turns into vitamin A.

The Same Golden, Crispy Fries You've Always Loved. Close the bag and shake well to evenly coat the potato wedges with the seasonings and cheese. Combine all ingredients; toss to coat.