Oven Roasted Potatoes with Butter


When working on recipes, I try to find the best way yo cook something to get the best results. Although this version takes little more time and effort, they will yielda crispy and tender firs without the mess of actually frying in oil. So it’s lower fat, and less mess, and a great result. There is an actual reason behind this. Potatoes contain lots of water, and par-baking before a high heat roast removes enough water and tenderizes the potatoes interior, just as two-step frying. Crank up the oven and finish roasting until the fries are golden brown. This potato recipe is an easy recipe for kids to make.  Who doesn’t love French fries?  Frozen steak fries can be substituted for the fresh potatoes, but fresh is so much better!  Serve with catsup, or your favorite sauce.  They make a great companion for burgers and steaks.

Oven Roasted Potatoes

1 ½ pounds russet baking potatoes

3 tablespoons unsalted butter

2 teaspoons kosher salt

2 teaspoons fresh ground black pepper

Preheat you oven to 300 degrees. Line a sheet pan with parchment paper and spray lightly with non-stick spray. Peel the potatoes and cut into 1/2 inch wide sticks, similar to steak fries. Dry with paper towels for a few minutes.  Melt the butter.  Place the potatoes on the pan.  Add the salt and pepper to the melted butter and stir to combine.  Drizzle the butter over the potatoes and toss to coat evenly. Spread the potatoes in a single layer on the pan.  Cook the potatoes on center rack for ten minutes. Turn the potatoes over and cook for another 10 to 15 minutes or until golden brown.  As a substitution, frozen steak fries can be substituted but will need to be thawed for about 30 minutes at room temperature before adding the butter.  Olive oil is a great substitute for the butter.