Crispy Oven Fries Two-Ways

Appies & Snacks, Gluten-Free, Recipes, Sides

Like any mere-mortal, I love fries.  I mean, who doesn’t?  But traditional fries aren’t exactly what we call ‘health food’.  I’ve tried to make oven fries a number of times, but due to a lack of knowledge or patience (or both), my efforts have resulted in limp, soggy fries that hardly resemble their ‘fried’ counterparts.

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I decided it was time to up my fry game, and did some long-overdue research.  Don’t try to take any shortcuts here…unless you’re cool with limp soggy fries, in which case go for it!  The two biggest things to a successful oven fry are: (1) make sure your fries are dry and (2) don’t crowd the pan with fries (they will steam).

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We loved both seasonings equally, but caution: the Chipotle Seasoning packs a mean heat.  If you don’t want it this spicy I would suggest starting with a small amount or substituting paprika (which we also tried and loved).

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Happy Fry-Day! xo

 

Ingredients:

  • 4 large Russet Potatoes, washed and peeled
  • 4 Tbsp. extra virgin olive oil
  • 1 tsp. sea salt

 

Rosemary Parmesan Seasoning:

  • 1/2 tsp. dried rosemary, crushed*
  • 1/4 tsp. garlic powder*
  • 1/3 c. fresh grated parmesan cheese (add this in the last 5 min. of baking)

*You can substitute 1 tsp. of the Epicure Rosemary Garlic Seasoning if you have it 

 

 Chipotle Seasoning (Warning: this is spicy!):

  • 1/2-1 tsp. chipotle chili powder
  • 1/2 tsp. garlic powder

Note: each Seasoning recipe makes enough for a half batch.  Double the quantities if you are making a full batch (i.e.: 4 potatoes) of one flavour!

 

Directions:

  1. Cut the potatoes into 1/4″ sticks using a sharp knife.
  2. Soak the cut potatoes in a large pot or bowl filled with cold water for a minimum of 1 hour or up to overnight.
  3. Preheat the oven to 425F and line two baking sheets with parchment paper.
  4. Remove the potato sticks from the water and place on a baking sheet lined with paper towel or a clean dish towel.  Pat them dry with another towel (moisture will cause them to steam).
  5. Divide the potatoes evenly between the two baking sheets and toss each pan with 2 Tbsp. of olive oil and 1/2 tsp. of sea salt.  Toss each pan with the seasoning of your choice (above, each seasoning recipe is enough for one pan.  Note the direction to add the parmesan cheese at the END of the baking period for the Rosemary Parmesan Fries.
  6. Bake each pan (one at a time ideally to evenly bake them) for approximately 40 minutes, tossing half way through.  Add the parmesan cheese to the Rosemary Parmesan Fries in the last 5 minutes of baking.
  7. Season with additional salt if desired and serve immediately.

 

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5 Comments on “Crispy Oven Fries Two-Ways”

  1. Pat

    I can testify that these fries are every bit as good … no wait … better than traditional deep fried fries. Well worth the effort! Thanks for doing the ground work Tori!

  2. Margaret

    Hi Tori – have you tested this recipe to make yam fries? I have a big fat yam sitting staring at me and I figured I’d give this a go. Wondering if you think I need to soak the yam sticks? Thanks! oh and ps – made your hummus again yesterday. It is absolutely the best recipe and my husband said that the hint to use the hand blender contraption was spot on 🙂

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