Easy Oven-Fried Potatoes
"I can't tell you how many times I make this. It's simple, it only has 3 ingredients, and it tastes delicious."
photo by happynana
- Ready In:
- 50mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 large baking potatoes (peeled or unpeeled, your preference)
- 1⁄2 cup light mayonnaise
- Old Bay Seasoning
directions
- 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.
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Reviews
-
Wow! You're a genius! I made half a batch using 3 tablespoons of Recipe #207860, which was plenty. We can't get Old Bay seasoning in Australia so I replaced with za'atar. Hubby's exact words were 'these are better than your usual wedges', and he loves those. Thanks so much for a recipe I will use often. -
These were very good. Loved the old bay for the taters. Usually I use chili powder but this was a nice change. Going in keeper file. Thanks! -
Great potatoes. I made with regular mayo - don't use the light or diet stuff. Mine were done in 45 minutes. I halved the recipe easily. Thanks Jackie. Made for The Best of 2008 Cookbook Swap. -
These are easy and delicious! Love the seasoning on this. Thanks for sharing! -
What a great potato recipe! It couldn't have been any easier either. The old bay seasoning is perfect for this. I wouldn't change a thing. Thanks so much for posting!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
