Homemade Oven Potatoes

Ingredients

• 8 pcs Potatoes (medium size, skin left on)
• 2 c. à soupe Olive oil (extra virgin)
• 2 gousses Garlic (crushed or finely chopped)
• 1 c. à café Paprika
• ½ c. à café Chili (or chili powder) (adjust to taste)
• 1 c. à café Dried oregano
• 1 c. à soupe Soy sauce (low-sodium if possible)
• 1 c. à soupe Flour (to help crispiness)
• à discrétion g Fleur de sel (for finishing)
• 100 g Fresh cheese (0% fat preferred)
• 2 c. à soupe Chives (chopped)
• a pinch Salt
• a pinch Pepper

Instructions

1. Wash the potatoes

   Scrub each potato under running water to remove dirt, leaving the skin on.

   Time: PT5M

2. Cut the potatoes

   Cut the potatoes into triangles about 1 cm thick (or into fries, cubes, or rounds according to your preference).

   Time: PT5M

3. Rinse and dry

   Rinse the pieces in cold water then dry them thoroughly with a clean kitchen towel. No water droplets should remain.

   Time: PT5M

4. Prepare the marinade

   In the large bowl, combine the olive oil, crushed garlic, paprika, chili, oregano, soy sauce, and flour.

   Time: PT5M

5. Coat the potatoes

   Add the potato pieces to the bowl, mix by hand or with a wooden spoon until well coated. Cover the bowl with plastic wrap and gently shake to distribute the sauce.

   Time: PT3M

6. Prepare the accompaniment sauce

   In a small bowl, combine the fresh cheese, chopped chives, a small pressed garlic clove, salt and pepper.

   Time: PT5M

7. Preheat the oven

   Turn on the oven and set it to 210°C. Let it heat for about 10 minutes.

   Time: PT10M

   Temperature: 210°C

8. Arrange the potatoes on the sheet

   Spread the pieces on a baking sheet in a single layer, avoiding them touching each other.

   Time: PT3M

9. Bake

   Place the sheet in the oven and bake 20 to 30 minutes at 210°C, turning the pieces halfway through for even browning.

   Time: PT25M

   Temperature: 210°C

10. Finishing

    Remove the sheet from the oven, lightly sprinkle with fleur de sel.

    Time: PT1M

11. Serve

    Place the potatoes on a plate, serve with the fresh cheese sauce and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

433

Protein

8 g

Carbohydrates

85 g

Fat

29 g

Fiber

7 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Olive oil: sunflower oil
• Instead of Garlic: garlic powder
• Instead of Paprika: sweet paprika
• Instead of Chili (or chili powder): Espelette pepper
• Instead of Dried oregano: Herbes de Provence
• Instead of Soy sauce: tamari
• Instead of Flour: rice flour
• Instead of Fleur de sel: sea salt
• Instead of Fresh cheese: Greek yogurt
• Instead of Chives: flat-leaf parsley

Equipment Needed

• Large bowl
• Plastic wrap
• Wooden spoon (optional)
• Knife
• Cutting board
• Clean kitchen towel
• Baking sheet
• Oven

Critical Steps — Do Not Skip

• Wash the potatoes to remove dirt
• Cut the pieces to uniform size
• Dry the potatoes completely
• Coat evenly with the marinade
• Preheat the oven to 210°C
• Arrange the pieces in a single layer on the sheet
• Cook at high temperature and turn halfway through

Chef Tips from the Video

• Use smoked paprika for a slightly smoky note.
• Sprinkle a bit of grated Parmesan over the potatoes 5 minutes before the end of cooking for extra flavor.
• For a more Asian flavor, replace soy sauce with tamari and add a drizzle of sesame oil.

Troubleshooting

Storage

Refrigerator: Store cooked potatoes in an airtight container for 2 to 3 days. The fresh cheese sauce keeps for 3 days refrigerated.

Freezer: Not recommended as the crispy texture is lost after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the potatoes the day before and keep them in cold water in the refrigerator.
• Prepare the fresh cheese sauce 2 hours ahead and keep it chilled.
• Marinate the potatoes several hours before cooking to intensify flavors.