VMBURNS: I've probably mentioned that I'm trying to make better choices. So, when I had a craving for French fries, I figured baking would be a better option than frying in oil. There is a small amount of oil on these to keep them from sticking to the parchment paper (baby steps). Next time, I might try a quick spritz with a nonstick cooking spray. This is a very easy and flexible recipe. Peel the skin or wash and leave the skin. Don't like a lot of seasoning, skip it. If you're a French fry purist, then you can skip the seasonings and just try salt or salt and pepper. I dipped these in ketchup, but again, you can dip or not dip in whatever you like.
OVEN-BAKED FRENCH FRIES
INGREDIENTS
- 2 Russet Potatoes
- 2 Tablespoons Olive Oil
- 1 Teaspoon Smoked Paprika
- 1/2 Tablespoon Salt (I use Lawry's)
- 1/4 Teaspoon dried Oregano
- 1/4 Teaspoon Garlic powder
- 1/4 Teaspoon Onion powder
- 1/4 Teaspoon ground black pepper
- INSTRUCTIONS
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Peel and slice the potatoes to the desired size. Try to be consistent so they bake evenly, and place in cold water. Soak for 30 minutes.
- Mix the seasonings in a small bowl.
- Rinse and drain the potatoes and dry them with a paper towel (drying helps the seasonings stick).
- Place the potatoes on the baking sheet and sprinkle the seasonings so they are well coated, and then drizzle with oil.
- Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
- READERS: How do you like your fries? Skin? No skin? Salt? Seasonings? Leave me a comment below. I'll enter your name in a drawing for a Kindle copy of MURDER on TOUR. Please include your email address in the comments to be considered (US ONLY).
MURDER ON TOUR
Bookstore owner and Michigander Samantha Washington is thrilled to see her debut historical mystery finally on the shelves, but a killer seems determined to steal away the spotlight . . .While Sam wraps up her first whirlwind book tour, Nana Jo has kept Market Street Mysteries running smoothly. The last stop is a prestigious book festival in Sam’s hometown of North Harbor, Michigan. But not everyone thinks the guest of honor, bestselling author Judith Hunter, deserves stellar reviews. Sam witnesses nasty arguments between Judith and two different authors—who accuse her of plagiarism and sabotage . . .When a publicist is poisoned during a cocktail reception, Sam wonders if the killer missed the intended target. It’s a twist that echoes the plot of Sam’s mystery, Murder at Wickfield Lodge. But fact can be stranger—and deadlier—than fiction. How much collateral damage is the killer willing to risk? With feisty Nana Jo and the girls from Shady Acres Retirement Village lending a hand, Sam tries to solve the case before the festival delivers another fatality . . .
No skin , lightly seasoned. cheetahthecat1982ATgmailDOTcom
ReplyDeleteI prefer no skin, too. Good luck!
DeleteThank you for the recipe and another way to fix fries! Can't wait to try this spice combination.
ReplyDeleteFor years, I've been making wedge "fries" in the oven. We like to leave the peel on and cut in small wedges. Then spray with Pam lightly on the cut sides. Salt and pepper. Then press the cut sides into a shallow dish with Parmesan cheese. Place skin side down on a shallow baking dish. Bake at 400 degrees on convection so that the air circulates (Years ago I had an air fryer, but now that option is in my oven). Cook until lightly brown and taters are fork tender.
Not entering the contest because I only read paperbacks. Can't wait for the opportunity to read and review MURDER ON TOUR. Love your books!
2clowns at arkansas dot net
YUM! I love Parmesan cheese. Thanks for sharing. My countertop oven has an air fryer, but I have yet to master it. I'll keep you posted. Thanks again.
DeleteI bake my fries as well, but I don't soak in water, I will have to try that. Mine doesn't get as brown as yours, so maybe it's the water. No skin for me. No need to enter me as I already read the book and loved it.
ReplyDeleteThanks, Dru Ann. Let me know how the water soak works.
DeleteSounds good.
ReplyDeleteWhat does the soaking accomplish?
I like skins and seasonings.
libbydodd at comcast dot net
If you soak the cut potatoes in cold water for 2-3 hours before you bake them, it helps leach out the excess starch and they cook more evenly. It helps them brown and crisp instead of getting soft or gummy and sticking to the pan.
DeleteI'm a skin on, lightly seasoned fry lover who also read and loved Murder on Tour!
Your oven fries look fantastic, Valerie!
ReplyDelete