Oven-Crisped Potatoes Recipe

Oven-Crisped Potatoes RecipePhoto by: Taste of Home Oven-Crisped Potatoes Recipe Rating 5

I OFTEN MAKE this easy potato dish when I invite someone over for lunch. It's a nice accompaniment to salads or sandwiches. This dish always draws complimentary comments when my lunch guest arrives...the aroma of that touch of onion baking with the potatoes whets the appetite. -Precious Owens, Elizabethtown, Kentucky

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Oven-Crisped Potatoes Recipe
  • Prep: 10 min. Bake: 1 hour
  • Yield: 2 Servings
10 60 70

Ingredients

  • 2 medium potatoes, peeled and thinly sliced
  • 3 tablespoons butter, melted
  • 1 tablespoon finely chopped onion
  • 1/8 teaspoon pepper

Directions

  • Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 321 calories, 17 g fat (11 g saturated fat), 46 mg cholesterol, 186 mg sodium, 39 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Oven-Crisped Potatoes in Reminisce May/June 1996, p45

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Reviews for Oven-Crisped Potatoes (6)

Oven-Crisped Potatoes Recipe

Oven-Crisped Potatoes

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Reviewed on Nov. 28, 2011 by putterh

Tried this recipe tonight -they were excellent! I will definately make this again. Thanks for sharing.


Reviewed on Jun. 08, 2009 by eawinters

I too make a similar recipe that I found years ago in Quick Cooking. It is called Zesty Red Potatoes (http://www.tasteofhome.com/recipes/Zesty-Red-Potatoes) and uses red pepper flakes for the zesty part. I make them with much less fat than the recipe calls for using olive oil and butter. They are a favorite. I am happy to see this smaller proportioned recipe along the same lines.


Reviewed on Mar. 20, 2009 by Shenyang

I have a recipe similar to this also, it calls for onion soup package and melted butter mixed and poured over the potatoes...


Reviewed on Mar. 16, 2009 by bdortch2

I have a receipe that is similar to this but I add thyme crushed and oreganeo crushed.


Reviewed on Mar. 12, 2009 by caroljones


Reviewed on Nov. 21, 2008 by billy43

 
 
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