Here’s what I do to make that satisfying comfort food — fried potatoes in the oven.
- medium organic potatoes — 2-3 per person
- a few tbls coconut oil
- olive
- crushed herbs of your choice
- fresh ground salt
Set your oven to a hot 425°.
Use the finest organic medium potatoes you can find, scrub well and cut into quarters or eighths right into a bowl of cold water. 2-3 potatoes per person is not too much for potato lovers. Drain and dry the pieces and place into a bowl.
Melt a few tablespoons of coconut oil, add a glug of cooking grade olive oil (optional) and crushed herbs of your choice. Lately I’ve been using rosemary and parsley. Pour over raw potatoes and mix it up until all the surfaces of the potatoes are well covered.
Turn the potatoes onto a shallow baking pan or cookie sheet with edges. Spread them out.
Place in hot oven for 20 minutes; remove, turn pieces over and season with a little fresh ground salt. Return to oven for another 20 minutes or until they are golden crisp on the outside and soft inside. Season with more salt and serve immediately. They don’t retain their crunch when they’re cool, but any leftovers can be sliced and re-crisped in the skillet the next day with fried eggs.
FYI: It is very good to eat a good fat with a high carb food like a potato because it keeps the sugar from “dumping” into the bloodstream. Butter, sour cream and coconut oil are all good methods to ‘bind’ the carb for a slower release and less stress on the system.
1 Comment for "Lynn’s Oven-Fried Potatoes"
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Diane Vigil
Comment posted on 03/20/08 @ 4:31 am
I really like this, Lynn, especially since it doesn’t involve long deep-frying and splattering. Thanks for the recipe!