We love french fries. We do own a small deep fryer but it's a pain in the neck to heat up often so it's reserved for chicken wings. It's also not super healthy to be eating fried food constantly. So this is our compromise- baked fries. They're just as crispy and delicious as their deep fried cousins. Husband can eat an entire batch of these by himself. Straight out of the oven, they're perfection but they aren't very good as leftovers.
- FOR THE SEASONING MIX:
- 2 Tablespoons Seasoned Salt
- 1 teaspoon Dried Basil
- 1/4 teaspoons Cumin
- 1/8 teaspoons Black Pepper
- FOR THE FRIES:
- 4 whole Medium Russet Potatoes (Russets make the crispiest fries)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Grated Parmesan Cheese (optional)
PreparationCombine seasoning ingredients in a small bowl; set aside. Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Add the fries to a large bowl and cover with ice water. Allow them to soak for at least 1 hour but they can soak for as long as overnight. (Place in the fridge if soaking more than 1 hour.) After the fries have soaked, drain, rinse, and lay the fries on a clean towel-lined cooling rack to dry while you preheat the oven to 400ºF. Blot the tops with paper towels to absorb any excess moisture.
Line a baking pan with parchment paper or foil and spray with nonstick spray. Make sure the previously used bowl is dry and add the potatoes to it. Add 1-2 tablespoons of oil and half of the seasoning mixture. Toss around to mix. Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425ºF. Return the fries to the oven until they are golden brown and the ends look a little burnt. Sprinkle the fries with the remaining seasoning mix and Parmesan cheese (optional). Serve immediately.