Bengali Style Oven Fried Potatoes Recipes

BENGALI-STYLE OVEN-FRIED POTATOES

Steps:

• Preheat oven to 400F.
• Remove oven racks & spray them with oil.
• Wash potatoes & slice them lengthwise into sticks 1/2″ thick or crosswise into rounds 1/3″ thick.
• Transfer to a baking pan & spray well with oil.
• Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven.
• Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.

OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)

Steps:

• Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
• Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
• Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
• While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
• For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
• When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.

OVEN FRIED POTATOES

Steps:

• Cut into 1/8 potato wedges.
• Place overlapping in 13x9x2 dish.
• Combine remaining ingredients, stirring well.
• Brush potatoes with half oil mixture.
• Bake, uncovered, 375°, 45 min.
• ,basting occasionally with rest of mixture.

BASIL OVEN FRIED POTATOES

Steps:

• Put potatoes in lg plastic bag.
• Mix cheese, basil,salt, paprika, and pepper.
• Add to potatoes and shake.
• Pour oil in baking pan.
• Add potatoes, bake, uncovered at 375* for 40 minutes or until done.

OVEN-FRIED POTATOES

Steps:

• Preheat the oven to 450°. In a large bowl, cover the potatoes with cold water and let stand for 20 minutes.
• Heat 2 large rimmed baking sheets in the oven for 5 minutes. Drain the potatoes and pat dry. Return the potatoes to a dry bowl, add the oil and toss to coat. Spread the potatoes on the hot baking sheets and bake for about 35 minutes, or until golden brown and crisp, stirring every 10 minutes. If the edges start to darken, stir more often. Season the potatoes with salt and serve.

EASY OVEN-FRIED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Cut potatoes lengthwise into 2-inch strips, about 1/4- to 1/2-inch thick.
• Place mayonnaise in large plastic food bag.
• Add potatoes; shake and squeeze to coat well.
• Arrange potatoes in a single layer on baking sheets, so that they do not touch or overlap. Sprinkle generously with Old Bay seasoning, to your taste.
• Bake in preheated 400 degree oven for 40 minutes, turning once, until golden brown and tender. Drain on paper towels.

TASTY OVEN FRIED POTATOES

Steps:

• Peel potatoes and cut into 1 inch cubes (can be cut smaller if you have little ones).
• Place potatoes in a large resealable plastic bag.
• Combine Parmesan cheese, salt, garlic powder, paprika and pepper; add to potatoes.
• Seal the plastic bag and carefully shake to coat the potatoes with the spice mixture.
• Coat a 15 x 10 inch pan with a thin coating of vegetable oil (do not use a vegetable oil spray).
• Spread potatoes evenly in a single layer in the pan.
• Bake uncovered at 375 degrees for 40 - 50 minutes until potatoes are tender.