Oven Baked Red Potato Fries

For about as long as I can remember I have been obsessed with french fries. Fries are largely in part the reason I love lunch so much. I mean what is better than a delicious sandwich and a side of fries? I have zero self-control if they are on my plate (or a plate near me, let’s be honest) to refrain from eating every single one of them.

I have however, noticed that fries do not like me in the same way I like them. More specifically, the oil that fries are cooked in does not tend to love me. Most restaurants cook their fries in the same oils that they fry their meat in. This definitely has a residual flavor and effect on the fries. Which would explain why my tummy hates me after my countless glutenous fry experiences.

I decided last night, that I am not going to lose out on crispy potato goodness. I am just going to start making them on my own. I was unsure if the fries would crisp up in the way that I wanted without being fried. But they totally did and tasted so much better without the subtle notes of fried chicken on the back-end.

This is a perfect (and simple) recipe for any other veg heads out there like me! It is also great for those of you, like me, who have an impossible time refusing to eat french fries. They are oven baked with extra virgin olive oil and salt, so you don’t end up having that heavy pit-like feeling after eating these. Instead you are charged to make them all over again and step up your potato game!

Ingredients:

  • 8-10 medium sized organic red potatoes (this could be substituted with about 5 russet potatoes or any potato of your choosing)
  • about a 1/4 cup of extra virgin olive oil
  • coarse sea salt to taste

 

Preheat your oven to 450F and line two large cooking sheets with parchment paper.

While the oven in preheating, peel your red potatoes. You can leave the skin on if you would like but I was feeding my nephew and niece, so I chose to avoid the “what’s this yucky part?” argument like all good Tias would.

When your potatoes are peeled, slice them into thin fries. I sliced mine between 1/4 and 1/2 inch thick depending on the size of the potato. Continue this until all of your potatoes are sliced. Then place your fries into a large ziplock bag.

Pour your 1/4 of a cup of olive oil into the bag along with your sea salt. Then close the bag and shake it up until the fries are coated! (If you have little kids around this is a fun moment to let them be a part of. Or shake it enough that your arms burn and you can feel guilt-free about eating the fries because you basically just worked out!)

Once the fries are coated with the salt and olive oil, lay them out on the lined cooking sheets. Try to avoid letting the fries touch too much or overlap onto each other. If they are too close to each other they will not get as crispy or cook as evenly.

Place the trays of fries into the oven and set a timer for 15-20 minutes. When the timer is up, use a spatula to flip your fries. Then place them back into the oven for another 15-20 minutes or until browned to your liking.

Remove from the trays and place them into a bowl or plate alongside whatever dipping sauce you would like!

 

***If you have any veggies you would like to roast along with these fries, save the ziplock you used to coat the potatoes. The leftover olive oil and salt in the bag was perfect for me to coat asparagus and throw them in the oven at the same time! Keep that in mind while you make these crispy cuties so that you can avoid wasting any of the olive oil!

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