I love potatoes, like I totally LOVE potatoes. I love them mashed, boiled, roasted and above all I love fries. When it comes to French fries, the single most important thing is the seasoning. My biggest pet peeve is an under seasoned fry. The second most important thing is the crispiness. The secret to ultimate crispiness is double frying, however I’m not a fan of that method for obvious health reasons. I came up with these Crispy Oven Baked Fries so I can enjoy my fries without worrying about what comes with the frying.
HOW TO MAKE CRISPY OVEN BAKED FRIES
The secrets to these incredible fries include a few of things, the main one being double baking the fries. Double baking works pretty much like double frying except without all the oil. The fries are first baked in the oven at 400 degrees for 30 minutes, cooled then baked for another 20 minutes at 425 degrees.
When it comes to slicing, I prefer a thin cut. About 1/4 inch wide. To slice the potatoes, I slice the whole potato lengthwise into planks and then stack two or three planks then slice again into fries. After slicing, the potatoes get tossed in oil, which helps the seasoning mix to stick and the fries crisp up.
An even layer is also key to achieving crispiness. Try not to crowd the pan and ensure they’re all evenly spaced. Too many fries shoved together and they’ll just steam – not bake.
SEASON THOSE TATERS
The worst thing you can do to a fry is underseason it. Whether it’s plain salt or my seasoning mix, you’ve gotta have seasoning!
Not to brag but my seasoning mix is LIFE CHANGING. There’s an umami-ness from the roasted garlic, a slight smokiness from the smoked paprika and it’s all balanced by the freshness of the cilantro. I also add all purpose flour to my mix to help up the crispiness game. To make the seasoning, combine 1 Tablespoon Salt, 1 Teaspoon Celery Salt, 1/2 Teaspoon Sugar, 1 Teaspoon Smoked Paprika, 1/4 Teaspoon Chicken Bouillon and 5 Tablespoons All Purpose Flour per 3 potatoes.
ONE POTATO PER PERSON
The amount of potatoes you use depends on how many fries you want to make. If you’re making just for yourself, I’d use 1 large potato. If you’re making the fries as a side dish for a family of 4+, I’d suggest 1 medium size potato per person.
These fries are the perfect side to a big juicy burger or you can make them the star and have them on their own. Enjoy!!
- 1 tablespoon Salt
- 1 teaspoon Celery Salt
- 1/2 teaspoon Sugar
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Chicken Bouillon
- 5 tablespoons All Purpose Flour
- 3 Medium Potatoes (Starchy potatoes like Russets give the best results)
- 2 - 3 Tablespoons Oil (Neutral oils like Canola and Grapeseed work best)
- 2 Cloves Garlic Roughly Chopped
- 1 tablespoon Cilantro Finely Chopped
- Combine the seasoning ingredients in a small bowl and set aside.
- Wash the potatoes and with a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.
- Preheat the oven to 400 degrees.
- Add the potatoes to a bowl and toss with the garlic and oil then add the seasoning and continue to mix until well coated.
- Spray a baking tray with non-stick spray and evenly line with the fries in a single layer. Don’t overlap or they fries won’t cook properly.
- Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking.
- Remove from the oven and allow to cool completely then increase heat to 425 degrees and continue baking for another 20 minutes.
- Sprinkle the fries with the finely chopped cilantro and serve immediately.