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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 with about a teaspoon of sugar in it 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