Oven Baked French Fries

 

 

There isn’t a potato that I do not love.  I could eat them every day, in fact, and I am not picky as to how they are made.  Smashed, mashed, baked, fried, boiled, par-boiled, etc… you get the picture.  That being said oven baked French fries are the ultimate way to eat a potato.  Don’t you agree?

Oven Baked French Fries

There are two things that I do not do very well in the kitchen.  One is making rice, why can’t I get rice not to stick?  And make French fries.  Let me correct that last statement;  rather the fries come out okay but the mess of heating up oil and frying in batches, is not my thing.  Not to mention we are trying to cut back little by little on “unhealthy” foods, one of them being fried.  When we were planning a little get together over at our place last week, we decided on a simple meal revolved around grilling, killer burgers and French fries.  Knowing I was not up to the task of standing over a hot vat of oil, and knowing that Lenny wouldn’t be either, I sent a tweet out to the world looking for the best oven baked fries.

That being said, I should have known my friend Tracy would come to the rescue with my plea.  She shared this rocking (or in her words “epic”) recipe for Italian Fries.  The secret ingredient to her recipe besides the use of flavorful herbs is shredded Romano cheese, the claim to fame for making them crispy, and not to mention delicious.  Needless to say the fries were a huge hit with our guests, in fact, I think the adults devoured more then the kids.

I could not shake those fries from my mind, and knowing that I want to eat them more often, I decided to tweak the recipe a bit.  The only reasoning for this is because we are trying to cut back, hence no frying and trying not to eat as much cheese.  Damn getting old!  I took Tracy’s basic concept for making her fries, eliminating the cheese and cooking them longer then usual.  Verdict, they were just as good as the fries she makes.

Couple tips;  for some strange reason the potatoes crisped up better on an old baking sheet, they took about 20 minutes longer on my kind of shiny newish baking sheets.  Secondly, use any fresh herbs you fancy.  The first time I made them I used a mixture of Italian parsley, fresh thyme and a sprinkle of Piment d’Espelette, and the second time I used Italian parsley, fresh rosemary and a black pepper.  I love this recipe so damn much that I am thinking of a zillion new flavors.  Stay tuned.

In the mean time, go get your fry on, and whip up some zesty ketchup to go along with it.

 

 

 

Comments

  1. Oven baked fries are such a great snack! Lovely recipe!

  2. jaime @ asweetroad says:

    I love baking potatoes to make fries but I get so impatient sometimes! They’re so delicious, especially when you add a bunch of herbs like rosemary or thyme.

  3. Oh dear… I’m sorry I haven’t been around in a while. It’s been a crazy few weeks. But I’m here now and I’m so happy I am! These fries look fabulous!

  4. The fries look amazing. I’m hungry now!

  5. These fries look incredible!! I love making fries at home :)

  6. OH MAN, where they good. We had to batches within two days!

  7. Oven baked fries are the best. Their tasty, crispy, healthy and most specially easy to make.

  8. Thanks for using Idaho potatoes. The Russet Burbank variety is great for fresh cut French fries.

Trackbacks

  1. [...] Chez Us adapted my Italian Fries [...]

  2. […] for the next year, so I decided to send them off with an All-American menu;  grilled hamburgers, french fries with homemade ketchup and make your own sundaes for dinner.  It was a success, and everyone […]

  3. […] These fries […]

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