Monday, August 16, 2010

Oven Fries

When we have hamburgers or hot dogs for dinner, my husband usually requests French fries as a side.  I've made "real" French fries for him on occassion, but those can be a hassle to make.  I don't have a deep fryer, so I pour oil in a deep skillet, cut potatoes into sticks, and deep fry them.  When I do this, my house reeks like oil for a few days and my kitchen ends up covered in grease.  Oven fries are a great alternative as they don't make a big mess and they're quite a bit healthier than the deep-fried type.

You can purchase frozen French fries, but those are deep fried, making them less healthy.  In addition, the price of frozen potatoes is much higher than that of fresh.

Seasoned Oven Fries
4 medium russet potatoes (as uniform in size as possible)
1/4 cup grated Parmesan
1 1/2 Tbsp olive oil
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. salt
1/4 tsp. cayenne (optional)

Preheat oven to 425 degrees.  Line a jelly roll pan with heavy duty foil for easier clean-up.  Spray foil with cooking spray.

Peel potatoes, if desired, then cut each potato into 8 equal wedges.

Lay potatoes on prepared pan.  Pour oil over potatoes and toss to coat.  Sprinkle remaining ingredients on potatoes and toss to coat.  Arrange potato wedges in a single layer and place in preheated oven.

Bake for 25 minutes or until potatoes are tender, turning once.

If you'd like plain oven fries, coat potato wedges in olive oil, then salt.  Bake in a 475 degree oven for 25 minutes or until potatoes are tender, turning once.  Add more salt if desired.


Crystal Malek said...

Love the seasoning combo you used! I agree with you on frying being too much of a hassle. When it's cooler, I love to do these in the oven. But turning my oven on when it's so hot makes our a/c work double time. I'm going to try the Parmesan next time. Sounds wonderful!

For His Glory said...

um okay now that my mouth is salivating, I think I'll print this one off :)

Georgia said...

why cook the seasoned fries at 425 but the unseasoned at 475 for the same amount of time? was that a typo?

Georgia said...

made these tonight. they turned out great! thanks so much for the recipe. i wasn't sure about the right temp, so cooked them at 450 and didn't even flip them, but they didn't stick to the foil and cooked evenly. thanks!!

Kimiko said...

Glad you liked them! I think the reason for the difference is so that the garlic and parmesan doesn't burn on the seasoned ones, but the higher temp would yield a crispier fry for the unseasoned. Hope that makes sense!

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