Baked seasoned French fries are a healthy, delicious alternative to conventional French fries. Coated in a delicious homemade seasoning blend and baked to a perfect, crisp finish.
French fries, there’s just something about them that I absolutely love. I’m not talking about those lackluster fast-food gobs of fried, starchy flavorless things, either. I’m talking about the real deal. Some delicious, crisp, baked (not fried) seasoned to perfection deliciousness that is a good French fry.
They’re hard to come by, but once you find them… you’ll suddenly want to make them as a side for every dish you prepare and maybe even a snack. And since these French fries are baked, they’re not quite as unhealthy as their deep-fried counterparts. Plus, they didn’t come from a questionable fast-food establishment, so you know they’re good.
French fries to me are the perfect side to so many things. Burgers, steaks, baby back ribs… I really enjoy some homemade goodies. But, they need more than just salt, they need to be seasoned to actually taste good. Salt has its own place and my French fries isn’t one of them.
I used to make them and try to accomplish frying them to get them crispy. I generally failed. They were good, but they just didn’t have the crisp I was looking for, plus frying French fries makes a huge mess. And well, requires grease. I don’t like messes and I have a monkey of a toddler that tries to climb on all of the things so frying food is saved for special occasions.
This seasoned French fries recipe doesn’t require any dangerous pots of grease and doesn’t make a huge mess. And they’re absolutely, breathtakingly delicious. Once you try these fries you will never, not once, want to go to a different fry. These are so dang good, and so dang easy.
How to Make Seasoned French Fries
I just want to share a few tips with you to get the best, crispiest fries as a result. First, you need thin fries. We use this French fry cutter and it works really, really well. It makes them the perfect size. The only complaint I have about it is sometimes it’s a little difficult to get through the fresh potatoes. And you want fresh, firm potatoes. If they’re getting soft, boil them and mash them, don’t use them for your fries.
Last, but certainly not least, you really need to soak these in cold water for roughly an hour. Then, drain them and dry them really, really well. You can skip this step, but it really helps them crisp up in the oven. I tried this trick with frying them and it didn’t work, but it does work for these baked fries. If you simply don’t have time, don’t fret, you can still make them. Just realize if you don’t soak them and dry them off when you’re finished soaking them, they won’t be quite as crispy as they would if you had time.
That all being said, I’ve made thicker fries (hand cut with a knife when I just can’t get enough leverage on the fry slicer). I’ve made fries in a hurry without soaking them. They’re still absolutely delicious and they’re still crispy. Just the more work you put into the recipe and the more time you can give to it, the better they’ll be.
Tools I Used in This Recipe
Delicious seasoned French fries baked to the perfect level of crispiness perfect as a side dish.
- 1 Lb Russet Potatoes, sliced into fries
- 1 1/2 Tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Dried Oregano
- 1/8 teaspoon Dried Rosemary
- 1/4 teaspoon Garlic Powder
- 1.4 teaspoon Old Bay Seasoning
- First, prepare the potatoes. You can peel them if you desire, but it isn't necessary. Just wash them well and slice them into thin French fries.
- Once you have your fries ready, soak them in cold water for about one hour. You can skip this step if you're crunched for time.
- After you've soaked your fries (or if you skipped this step) drain them. Be sure to dry your potatoes really well whether you've soaked them or not.
- Preheat your oven to 425 and lining a cookie sheet with foil. Spread just a bit of olive oil onto the foil to keep your fries from sticking.
- Next, in a small bowl combine all spices until well blended.
- Take all of the fries and place them in a gallon freezer bag. Add the olive oil into the bag and squish them around.
- After you've blended the olive oil, pour the spice mix into the bag. Seal it and shake until all of the potatoes are well coated with the spice and oil mixture.
- Dump the potatoes onto your foil lined, oiled cookie sheet into a single layer.
- Bake at 425 for about 30-45 minutes or until light golden brown and tender.
Amount Per Serving: Calories: 62 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 73mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 1g
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