Copywriters' Kitchen

Serving scratch cooking recipes, frugal food tips and gimlet-eyed observations on freelance copywriting, marketing and family life for writers and other at-home workers.

Crispy Oven-Fried Potatoes

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You can whip up a plate of these crispy, spicy potatoes in 15 minutes flat. Perfect on a wintery Sunday afternoon with an ice-cold beer and the New York Times.

We don’t go out of our way to make “low-fat” food in the Copywriters’ Kitchen. I’d rather have a bite of something yummy than loads of tasteless low-fat fare. These potatoes, however, just happen to be low-fat and high-flavor.

You certainly could sprinkle Crispy Oven-Fried Potatoes with vinegar a l’anglaise, but we like them dipped in ‘murcan ketchup.

Serve Oven-Fried Potatoes with:

Oven-Fried Potatoes

4 medium size Idaho potatoes, skins scrubbed
3 tablespoons olive oil
Kosher salt, about 1 teaspoon
Ground paprika, about 1 teaspoon
Garlic powder, about 1/2 teaspoon

  1. Preheat oven to 400 degrees.

  2. Use one teaspoon of oil to grease a cookie sheet.

  3. Slice potatoes thinly.
    4. No need to peel potatoes. Slice thinly and quickly. To avoid them turning brown, spread potatoes on a greased cookie sheet.
    No need to peel potatoes. Slice thinly and quickly to keep potatoes from turning brown.

  4. Arrange potato slices on a cookie sheet.

  5. Drizzle remaining oil over potato slices.

    6. Drizzle or brush oil on potato slices.
    Drizzle or brush oil on potato slices.

  6. Sprinkle potatoes with salt and spices.

    7. Sprinkle potato slices with salt, garlic powder and paprika.
    Sprinkle potato slices with salt, garlic powder and paprika.

  7. Bake potatoes for 10-12 minutes.

    8. Check potatoes after 10 minutes and remove if you prefer a softer chip. For a crispier chip, leave in oven for 1-2 more minutes.
    Check potatoes after 10 minutes and remove if you prefer a softer chip. For a crispier chip, leave in oven for 1-2 more minutes.

  8. Remove from oven and serve hot.



Serves 4.

6 Comments. Please leave another.

  1. Good recipe, seems easy and healthy. Love the pictures too! Making own food at home is not difficult at all, it’s so much healthier and you know exactly what ingredients you put into your food. For instance, you know you are using olive oil, but not some animal oil if you eat out!

  2. Hi, thanks for dropping in.

    Yes, these potatoes are one of those rare good-tasting and good-for-you recipes. I hope you’ll give them a try–and let me know if you like them!

  3. Yum!!! Do you think I could do this with yams/sweet potatoes, or is it impossible to get yams crispy? I’ve got all these yams–but no potatoes–and I don’t want to make yet another baked yam, and these looks delicious.

  4. Hi Kelly!

    Thanks for bringing up a great variation: Yes, you can make this recipe with sweet potatoes. Use a little more oil to grease the cookie sheet and sprinkle on the potatoes.

    I seem to also recall watching my baking time a little more carefully with sweet potatoes. They are more tender and their sugary nature makes them burn faster.

    I’ll make a batch this weekend and report back with fine-tuning.

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