Oven Fried Potatoes
This was a recipe on the back of a kosher salt box about 15 years ago. I have tweaked the recipe over the years and made it my own. Makes for a great side to bring to parties, or you can freeze and have it when convenient.
Oven Fried Potatoes
This was a recipe on the back of a kosher salt box about 15 years ago. I have tweaked the recipe over the years and made it my own. Makes for a great side to bring to parties, or you can freeze and have it when convenient.
Cooking Instructions
- 1
Rinse potatoes thoroughly. (This is a very important step)
- 2
Chop potatoes into bite-sized chunks. (Optional: you can peel them first if you want, but I like the skins!) Place the potatoes in a large roasting pan.
- 3
Peel, and cut onions into bite-size pieces.
- 4
Cut off and remove ends from celery stalk. Discard leaves and hearts. Thoroughly rinse each individual rib.
- 5
Chop these celery sticks into ¼ inch pieces and add to pan along with onions and potatoes.
- 6
Thoroughly rinse and slice up the mushrooms. Add to pan.
- 7
Add diced tomatoes and mix thoroughly.
- 8
Peel and mince garlic. Remove stems from parsley and chop fine. (These two ingredients can be a lot of work if you aren't familiar with how it's done. Many grocery stores and markets sell these ingredients prepping in advance.) Add these ingredients and remaining spices to the mixture.
- 9
Melt butter, add to pan, mix well.
- 10
Optional: You can add chopped Italian sausage, or any other kind of sausage or meat, and this tasty side becomes a tasty meal! In this example, I used fresh Polish kielbasa.
- 11
Cover pan with foil and bake at 450° for 2 hours, stirring the mixture halfway.
- 12
Allow to cool, and serve with a perforated spoon.
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