Oven Roasted Home Fries Martha Stewart Recipes

OVEN FRIES

Steps:

• Heat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.
• Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.
• Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.

PAPRIKA OVEN FRIES

Steps:

• Preheat oven to 450 degrees. Cut potatoes into 1-inch-wide wedges. Transfer to a rimmed baking sheet; toss potatoes with oil and paprika; season with salt and pepper.
• Bake potatoes in a single layer, cut sides down, until they loosen easily from the sheet, about 25 minutes. Turn the potatoes; continue to bake them until fork-tender and crisp, 25 to 30 minutes more.

EASY OVEN FRIES

Steps:

• In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).
• Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat 2 rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.

HOME FRIES

Steps:

• Place potatoes in a medium saucepan. Cover with water; bring to a boil over high heat. Salt the water. Reduce heat to medium-high; cook until potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes; cut into 1-inch pieces. Set aside.
• Cook bacon in a large skillet set over medium heat until all fat has been rendered and bacon is crisp and brown, about 15 minutes. Remove bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat. Add reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add reserved bacon, peppers, onion, and thyme; cook until vegetables have softened, 5 to 7 minutes. Stir in parsley, and season with salt and pepper. Remove from heat, and serve.

OVEN-ROASTED HOME FRIES

Steps:

• Preheat oven to 350 degrees. On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt and pepper.
• Toss until vegetables are coated with oil; bake until tender, about 1 hour. Transfer to a serving dish.

OVEN FRIES

Steps:

• Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil, shiny side up. Place in the oven while you prepare the potatoes.
• Cut the potatoes into wedges that are 1/4 inch to 1/2 inch thick at the thickest point and toss with the olive oil and salt.
• Remove the hot pan from the oven, and add the potatoes to the pan in an even layer. They should sizzle. Return to the oven, and lower the heat to 450 degrees. Roast 25 minutes or until tender.
• Remove the pan from the oven, and loosen the potatoes from the foil using an offset spatula. Return to the oven and cook for another five minutes. Serve at once, seasoned with more salt if desired.

BAKED POLENTA FRIES

Steps:

• Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
• Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
• Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

ROASTED PARSNIPS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

OVEN-BAKED SHOESTRING FRIES

Steps:

• Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
• Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
• Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.

OVEN-BAKED FRITES

Steps:

• Heat oven to 450 degrees. Place two baking sheets in oven. Peel potatoes; cut into 1/4-inch sticks. Place in a bowl; toss with olive oil, salt, and pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes.

OVEN FRITES

Steps:

• Heat oven to 400 degrees. Place a heavy-duty baking sheet in the oven. Scrub and rinse potatoes well, and then cut them lengthwise into 1/2-inch-wide batons. Place potato batons in a medium bowl, and toss them with olive oil, salt, and pepper.
• When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray. Place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately.

OVEN ROASTED HOME FRIES

Steps:

• Preheat oven to 350°F
• On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary and oil; season with salt and pepper.
• Toss until coated with oil;bake until tender, about 1 hour. Transfer to a serving dish.

SWEET POTATO FRIES

Steps:

• Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer, without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.
• Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.

OVEN-ROASTED HOME FRIES - MARTHA STEWART

Steps:

• 1. Preheat oven to 350 degrees. On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt and pepper.
• 2. Toss until vegetables are coated with oil; bake until tender, about 1 hour. Transfer to a serving dish.

SALT-AND-PEPPER OVEN FRIES

Steps:

• Preheat oven to 450 degrees, with racks in top third and middle. Arrange potatoes in a single layer on two rimmed baking sheets and toss each with 2 tablespoons oil. Season with salt and pepper.
• Bake until golden brown, crisp, and cooked through, 40 minutes, rotating sheets and flipping potatoes halfway through.

ROASTED SWEET-POTATO FRIES

Steps:

• Preheat oven to 425 degrees. Scrub potatoes under cold water; pat dry. Halve lengthwise; quarter each half lengthwise.
• On a large rimmed baking sheet, toss sweet potatoes with cumin, salt, pepper, and oil until coated. Arrange, cut sides down, in a single layer.
• Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. Let cool slightly before serving.

FRENCH FRIES

Steps:

• Peel potatoes and square off sides and ends. Cut lengthwise into 1/3-inch-thick slices, then cut into 4-inch x 1/3-inch x 1/3-inch sticks. Place in a large bowl and add cold water to cover by 1 inch; let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
• Line 2 baking sheets with a double thickness of paper towels and put a cooling rack on top of each. Heat 2 inches of oil in a heavy stockpot over medium heat to 300 degrees on a deep-fry thermometer. Working in batches and using a spider (a long-handled, fine-mesh skimmer), lower potatoes into oil (the temperature will drop significantly, to about 270 degrees, and slowly climb up again) and stir to separate. Cook just until softened (test one by breaking in half; it should be almost completely cooked through), but not brown, about 3 minutes. Use a spider or slotted spoon to transfer fries to one of the prepared baking sheets to drain, spreading in a single layer. Allow oil to return to 300 degrees between each batch. (The potatoes can be blanched and left to drain on prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.)
• Heat oil to 350 degrees. Again, working in batches, add blanched potatoes to oil (the temperature will drop to about 340 degrees) and stir to separate. Cook until golden brown, 4 to 4 1/2 minutes. Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above). Allow oil to return to 350 degrees between each batch. Sprinkle with salt and serve immediately.

SWEET POTATO HOME FRIES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
• Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.