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Oven-roasted Fried Potatoes: These golden-brown potato slices from the oven combine the best of two worlds: the crispiness of traditional pan-fried potatoes with the convenience of oven preparation. The even heat of the oven ensures perfect browning and eliminates the need for flipping.
In my kitchen, this method has proven to be an absolute time-saver. Especially during family gatherings, the oven version is a real advantage.
Carefully Selected Ingredients
- Potatoes: Waxy varieties for optimal texture
- Olive oil: Extra virgin oil for Mediterranean flavor
- Onions: Finely diced for even distribution
- Paprika powder: Provides golden color
- Parsley: Freshly chopped for freshness
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Detailed Preparation
- Potato Preparation:
- Carefully wash and peel. Cut evenly. Dry the slices. Marinate with oil.
- Seasoning Preparation:
- Mix spices evenly. Gently turn potatoes. Finely dice onions. Chop herbs.
- Baking Sheet Preparation:
- Line with parchment paper. Distribute slices individually. Maintain spacing. Distribute seasonings.
- Baking Process:
- Preheat oven well. Maintain constant temperature. Monitor browning. Be mindful of onion timing.
In my family, these oven potatoes have become a Sunday classic. Everyone at the table especially enjoys the even browning.
Perfect Accompaniments
- Serve the fried potatoes with homemade herb quark or aioli
- A fresh leaf salad provides contrast
- They pair excellently with fried meatballs or schnitzel
- They are also delicious vegetarian-style with steamed vegetables
Creative Variations
- Rosemary and garlic create a Mediterranean flair
- Bell peppers and chorizo make them Spanish
- A sweet potato version brings variety
- For spice lovers, chili or cayenne pepper is suitable
Optimal Preparation
- Never layer the potatoes on top of each other
- Leave sufficient space between the slices
- If necessary, use two baking sheets
- Adding the onions later prevents burning
Practical Tips
- Potatoes can be pre-cut and stored in water
- Dry thoroughly before baking
- Preparing spice mixture in advance saves time
- This organization makes preparation even easier
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Healthy Adaptations
- The amount of oil can be reduced
- They become particularly low in fat in an air fryer
- Additional vegetables make them more nutritious
- These variations make the dish even healthier
After many years of experience with various fried potato recipes, this oven version has proven to be the perfect balance between effort and result. The combination of crispy crust and soft interior makes these potatoes an ideal side dish. I find it particularly impressive how this simple preparation method ensures perfect results even for large quantities.
Frequently Asked Questions
- → Why are the onions added later?
- So they don't burn. Onions need less cooking time than potatoes and would otherwise get too dark.
- → Do I need to pre-cook the potatoes?
- No, that's not necessary for 0.5 cm thin slices. They cook evenly in the oven.
- → Which potatoes work best?
- Waxy potatoes keep their shape nicely and become crispy on the outside, tender on the inside.
- → Can I use other spices?
- Yes, rosemary, thyme or garlic powder also work well. Season to taste.
- → Do they really get crispy?
- Yes, the high temperature and the oil make them crispy on the outside. Don't put too many potatoes on the baking sheet.