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Oven-fried Potatoes

Last weekend we had a dear friend over for supper. She moved away and we hardly see each other. When I heard she was in town, I immediately invited her and her handsome husband over to dinner. I baked up these oven-fried potatoes in no time at all.

I had in mind a pizza with homemade whole wheat crust, topped with thin sliced onions and potatoes. And smoked mozzarella cheese. I planned to feature some of the lovely, gorgeous, biodynamically-grown, and delicious organic potatoes we have been finding in our Ranui Gardens CSA box.

 

But, when I told her I was planning to make a potato pizza, she told me she is gluten-free and has been for 4 years. So I made oven-fried potatoes. They were a huge hit.

  • Use as many potatoes as you want/need/have. I used 5 fairly large potatoes, which would seem more than enough for 4 people, but we gobbled those puppies up.
  • Preheat the oven to 450 degrees F. Line 2 baking sheets with aluminum foil—a suggestion I saw in a gluten-free cookbook. The potatoes stuck to the foil, but not too much, and the foil made cleanup a breeze.
  • Your can peel the potatoes but it is not necessary, especially when they are organic. Potatoes rank in the Dirty Dozen as high in residual pesticides so organic potatoes are the way to eat.
  • Cut the potatoes into 3/8-inch lengths, then turn them on the side and cut them into 3/8-inch strips. I have an OXO slicing mandoline which made cutting the potatoes easy and quick.
  • Rinse the potato strips in water—another trick—to keep the gluey starch at bay.
  • Drain the potatoes and dump them out onto large kitchen towels, drying the potatoes as much as you can.
  • Toss the rinsed and dried potato strips in extra-virgin olive oil and plenty of salt and pepper. You can spice them up with chili powder and garlic salt, and/or finely chopped herbs—you be the chef.
  • Bake about 30 minutes until they are nicely golden. Pile onto warm plates.

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Filed under: CSA recipes, Gluten-Free, Other, Sides, Snacks, Vegan

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3 comments

  • ewlake

    Hi Letty – I have just starteda gluten-free diet, and wondered if you have experimented much with this in your baking. I own a copy of Chocolate Snowball – any suggestions you have for substituting ingredients, altering processes, etc. would be greatly appreciated. Thanks!! Reply · 28 July, 2010

    • Hi, I have done just a little baking with gluten-free. My friend Dana takes the banana maple coffeecake in Chocolate Snowball and subs oat flour for the all-purpose and she says it works great. It is her favorite baking recipe. Sometimes she adds some cocoa powder to make it chocolate-y.
      we have one recipe at Deer Valley for an Almond-Agave cake and it took many trials to get a good recipe, using rice flour and xanthan gum. It is also dairy and egg-free. Reply · 31 July, 2010

  • […] and very thinly sliced, shows off their red and white circles. You really do need a special tool, a culinary mandoline, to shave beets very thinly—unless you are very talented with a very sharp knife. Shaved Chiogga […] Reply · 8 August, 2012

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