Oven Baked Seasoned Fries were an adventure to make but delicious to devour because I knew they were made with fresh potatoes, not any preservatives involved. Honestly, the prepping process consumed very little energy on my part. How difficult can it be to peel and cut potatoes? Just wait a little and bake!
Potatoes peeled? Check. Slice in half lengthwise and place cut side down on your cutting board. Slice each half again into thin slices as shown
Divide those halves in half and place their cut flat sides down, Again slice lengthwise. Tada! There are the fries!!Well …almost….
Place the potatoes in a bowl of water to draw off the starch for about 30 minutes.
Place potatoes on a clean, absorbent towel.( I think the one shown here is one of those dish drying mats.). Using paper towels. press over the top to absorb any additional water.
Place the cut fries into a Ziploc bag with about 2 tablespoons of extra virgin olive oil. Seal and shake to coat them.
Add a couple of teaspoons of a seasoning , if you desire. Seal and shake again. In this situation, I used my favorite Old Bay Seasoning.. You could also use ranch or nothing at all. Just lightly salt out of the oven.
Spread the fries out onto parchment paper-lined rimmed baking sheet. Try to space them out so they don’t touch, if possible. Otherwise, it’s recommended that you use two baking sheets. Perhaps, in this case, I should have spread these out a little bit more to help them brown better.
After the first baking round, take them out of the oven and flip them over. Return them to the oven for additional baking. you can see here that some of the tips are slightly browned.
These look great and taste amazing! The extra baking time permitted them to crisp up just right for me. This would be the time to shake a little more seasoning or salt on them before you serve. Just toss a little and start the feast. Enjoy them while they are hot! I’m not sure if you will need a condiment for these, but a favorite here, especially at the nearby beach, is malt vinegar sprinkled on them before eating. You probably don’t understand that love unless you’ve had those infamous fries on the boardwalk in Ocean City, Maryland. However, if you ever are in the vicinity, I’d highly recommend making a stop just south of the pier to experience them salted a bit with sprinkles malt vinegar.
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Serves: 4 servings
- 3 large russet potatoes
- 2 T. Extra Virgin Olive Oil
- 2 t. of your favorite seasoning, if desired. I used Old Bay!
- Peel the potatoes and slice them in lengthwise. Lie the flat side down.
- Slice lengthwise again for the desired width of your fries. Split those halves in half and lie the cut side down again.
- Cut lengthwise again through those stacks to finish creating your fires.
- Place them in a bowl covered with water for about 30 minutes. This step removes excess starch.
- Drain and place on an absorbent, clean dish towel or dish drying mat.
- Using paper towels, blot the excess water from the remaining exposed portions of the potatoes.
- Place them into a Ziploc bag with 2 tablespoons of olive oil. Seal bag a shake to coat all parts of the potatoes.
- If using a seasoning, sprinkle 2 teaspoons of it over the potatoes in the Ziploc bag and seal and shake bag to distribute seasonings.
- Pour potatoes out onto a rimmed baking sheet lined with parchment paper.
- Spread them out evenly spacing them out so they're not touching, if possible. This will increase their ability to brown an crisp. If your baking sheet is too small, use another baking sheet.
- In a preheated 450 degree oven, place the pan about a third of the way down from the top. Bake for about 15 minutes.
- Remove pan from oven and flip them over then return them to the oven for another 15-20 minutes or until they are crisp enough for you.
