Tuesday, August 18, 2009

The Best Oven Fries Ever!

That's someone else's opinion, not mine, but I'll run with it. Flavorful and crispy, but still almost fat-free, these oven fries take a little work, but not so much they can't be done on a weeknight. They are great with burgers, bratwurst, hot dogs, chicken - just about anything that can be cooked on a grill. I've even made them to go with sloppy joe's. Sure, there are lots of great seasoned frozen potatoes in stores today, but none of them get crispy in the oven! These are a satisfying substitute for "real" fries with a LOT less fat and no greasy feel.

  • 1 medium baking potato per person
  • Pam or other non-stick cooking spray - I use olive oil for these, but anyone will work
  • Paprika
  • Onion powder
  • Garlic powder
  • Sea Salt

This is so simple! Preheat the oven to 425. While the oven heats, scrub potatoes and dry with paper towels. Slice in half lengthwise. Lay each half, cut side down, on a cutting board, and slice thinly, less than 1/4 inch thick, keeping slices as uniform as possible.

Spray cooking sheets with Pam. I can't get more than two potatoes on a single 10x15 pan and cook the potatoes evenly; luckily my oven easily holds two pans. Spread potatoes onto greased baking sheets in an even layer. Spray with more Pam, and then sprinkle with paprika, garlic powder and onion powder. Toss to coat evenly - just use your hands. Redistribute potato slices evenly and sprinkle with salt.

Bake at 425 for about 20 minutes, shaking the pan every five minutes. If the potatoes have a lot of moisture and aren't crisping, I turn the broiler on to finish crisping them.

The above seasoning combination is the favorite in my house, but Cajun seasoning and any garlic salt blend work well too. Any dry seasoning will work - the key is to use baking potatoes, slice them thinly enough and uniformly and cook them at high heat. Enjoy!


Tracy said...

Ok, Chef. To make sure I get this: I cut the potato in half lengthwise and then slice the individual fries from that? So each fry is the full length of the potato? And, one more question: can you put foil down on the sheet, or will they stick too much even with the spray?

Annette Gallagher said...

Tracy, I am so sorry I didn't respond - my email notifications didn't send this to me. Yes, each fry is the length of the potato. I don't see why you couldn't use foil - if you're worried about sticking, just lay down a heavier layer of the cooking spray.