CRISPY BAKED FRENCH FRIES - FRESH OR FROZEN
Steps:
- Start with a couple of medium russet potatoes (about one pound). That will make four servings. Preheat oven to 425° convection. If you don't have convection, you can use 450° or stay at 425°, and it will take a bit longer.
- Scrub the potatoes and if using russet potatoes, peel the potatoes. Cut your fries 1/4 to 3/8 inch thick. I suggest a mandoline, but a knife will do.
- Place in cold water in a large bowl and soak for 20 to 30 minutes.
- Drain, rinse the fries with cold water several times, place them on a paper towel and dry well.
- Dry the bowl, put fries back in, and stir with about a tablespoon of oil.
- Prepare a baking sheet with aluminum foil and a rack. Spray with PAM. Spread the fries on a prepared rack. Do not overlap, but they may touch a little. Give a light sprinkle of coarse salt.
- Bake until golden brown-about 30 minutes. Season again while still hot.
Nutrition Facts : Calories 115 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, ServingSize 3 ounces
BEST BAKED FRENCH FRIES
The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!
Provided by Life Tastes Good
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g
CRISPY, GARLIC OVEN-BAKED FRENCH FRIES
Having experienced a string of failed attempts at making French fries in the oven, I finally figured out this recipe which makes crispy and very delicious French fries without the deep-frying, and without the anxiety over potatoes stubbornly stuck to the pan.
Provided by smhage
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Slice potatoes into strips lengthwise about 1/2" or 1/4" in width. Be careful not to slice potatoes too thin or they will fall apart after par-boiling. However, slices that are too thick will hold less crispy flavor.
- Place potato slices in a pot, and cover with water. Put on stove top to boil.
- Once the water has come to a boil, boil slices only about 3 minutes, or until you can prick a piece with a fork easily but without it breaking apart.
- Drain and dry potatoes. To dry, lay out slices on a clean surface and dab with a clean kitchen towel and repeat for other side. This is important; if potatoes are wet, the starchiness that comes out in the oven will cause the fries to stick to the pan.
- In a big bowl, mix oil, Adobo seasoning, paprika, garlic, and black pepper. Add potato slices and toss gently so that each piece is seasoned.
- On a baking sheet, arrange potatoes flat. If you do not have a non-stick pan, lightly spraying canola oil will help, but the oil from the fries should suffice.
- Bake for about 15 minutes; flip pieces so that the other sides can crisp and brown.
- Bake for another 15 minutes.
- When done, remove from pan to cool and dry on a cookie cooling rack for excess oil to drip away.
Nutrition Facts : Calories 182.7, Fat 4.9, SaturatedFat 0.4, Sodium 11.3, Carbohydrate 32, Fiber 4.1, Sugar 1.4, Protein 3.8
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