These crispy crunchy oven fried potatoes were all the rage at last month’s Vegan Meet & Mingle Dinner at 540WMain Community Learning Academy. They are so simple and easy to make and make a great healthy alternative to deep fried potatoes. What’s even better is that they will satisfy your crunchy salty cravings without doing damage to your caloric intake. Get into the recipe below:
Oven Fried Garlic-Chive Potatoes
5 large Yukon Gold Potatoes, washed and cut into wedges
4 tablespoons chives finely chopped
2 tablespoons minced garlic
1 teaspoon sea salt
1/2 cup apple cider vinegar
5 tablespoons F. Oliver’s Garlic Infused Olive Oil
Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide.
- Add potatoes to large stock pot and cover with warm water until just covered. Add vinegar. Soak for 2-3 hours.
- Drain potatoes
- Combine the potatoes, oil, salt, garlic and chives on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other.
- Bake until golden brown and cooked through, about 35 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.Transfer potatoes to a serving dish and serve immediately.
Photo credit: Café Delites