Recipes,  Sides,  Starches

Oven-Baked French Fries

We are a household of potato lovers, led and encouraged by yours truly. Roasted redskin potatoes are a dinner staple in our house, but sometimes you need to change it up a bit, so instead of our usual redskin cubes, I made russet fries. A big dinner hit! They crisped up great and sometimes all you need is a little change to mix up your dinner rotation.

I made a double batch and they kept great in the fridge for leftovers a few nights later
Shown here with my Blue Cheese Dip, since I had to photograph them I made a little snack…
Oven-Baked French Fries
Author: Kate Wagner
Serves: 4-6
These potatoes were gobbled up by the kids. But you can fancy them up a bit for grown-ups. Try sprinkling them with some grated Parmesan and fresh minced flat-leaf parsley. If you are doubling this recipe to feed a crowd, you could make one tray with simple potatoes for the kids and another for the grown-ups. Happy cooking!
  • 2 lbs. Russet potatoes, sliced into 1/2 inch thick fries
  • 1/4 cup Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Garlic powder
  1. Preheat oven to 400 and spray a sheet pan with canola spray (or line with parchment paper for easier clean-up).
  2. In a medium bowl toss potatoes with olive oil, Kosher salt and garlic powder.
  3. Transfer potatoes to the prepared sheet pan. Make sure each potato slice has contact with the baking sheet (it helps with the crisping).
  4. Cook for 30 minutes, then toss with a spatula before increasing the temperature to 425 for an additional 10 – 15 minutes, until golden brown.
If you decide to double the recipe then you will need two sheet pans. Don’t forget to rotate the pans in the oven to ensure even cooking.


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