Oven Browned Potatoes

Two easy oven potatoes: scored, garlic-buttered baking potato halves roasted face down until golden, or quartered potatoes tossed in Italian dressing and roasted with a roast or chicken.

Naturally gluten-freeVegetarianNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Oven-browned potato halves with crisp golden tops on a sheet pan
  • Prep 10 min
  • Cook 45 min
  • Total 55 min
  • Yield Serves 6 (version I)

Updated

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Sandra Mills has two ways to brown potatoes in the oven, both nearly effortless. In the first, baking potatoes are halved, the cut sides scored with a large X, sprinkled with garlic powder and spread with margarine, then roasted face down until the undersides turn golden.

In the second, peeled potato quarters are tossed in Italian dressing and roasted alongside a roast or chicken, one potato per person.

Ingredients

Version I

  • 3 baking potatoes
  • Garlic powder
  • Margarine

Version II

  • 1 potato per serving
  • Italian dressing of your choice

Instructions

  1. Version I: prepare. Wash the potatoes thoroughly and slice in half lengthwise. Score the cut side of each half with a large X. Sprinkle with garlic powder and spread the surface with margarine.
  2. Version I: bake. Place face down on a baking sheet with sides. Bake at 350°F for 30 to 45 minutes, until the potatoes are soft and the undersides are golden brown. Serves 6.
  3. Version II: prepare. Peel the potatoes and cut them in quarters, one potato for each serving. Toss the pieces in Italian dressing.
  4. Version II: bake. Place in a baking pan with sides, or in the bottom of a roasting pan when you are making a roast or a chicken. Bake about 45 minutes at 350°F to brown, turning once.

Nutrition per serving (estimated)

80Calories
19 gCarbohydrates
2 gFiber
16 gNet carbs
2 gProtein
0 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeVegetarianNo added sugar

Tips

  • Version II is perfect alongside Peggy's Roast Beef or a roast chicken; the potatoes pick up the pan juices.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures