Easy Oven Fries

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Video link: https://youtu.be/ZFrRou_-SFg

 Recipe

  • 2 medium to large or 3 small red or russet potatoes per person

  • 2-3 Tablespoons of olive oil

  • 1 tablespoon of seasoning

    • Greek, seasoning salt, or your favorite blend

  1. Preheat oven to 400°F

  2. Cut potatoes into desired shape. 

    • Fry shape- watch video

    • Wedges-cut potato in half and cut in sunburst pattern

    • circles/chips- cut in rounds, thinner will be crispier

  3. Toss in olive oil- you can drizzle and toss or toss in a bowl.

  4. Place in preheated oven for 20 minutes. 

  5. After 20 minutes, sprinkle on seasoning 

  6. Cook for an additional 15-20 minutes or until desired brownness is reached. 

This recipe is very flexible. You can make changes to seasoning, type of oil, shape of potatoes, and the level of doneness. 



Potatoes are a favorite food of many of us. We also have very strong feelings about how we like potatoes. I love French fries. Way too much. I know they are unhealthy, but I am powerless against them. I used to buy frozen French fries and bake them because I assumed that they were better than fried potatoes, but most frozen fries are pre fried, so you can’t control how much oil is in them. By making my own from potatoes, I am able to control the amount and type of oil. One thing that many don’t realize is how much fat and sugar that restaurants and processed food manufacturers add to food to keep us coming back for more of their product. When we cook our own food, we stop before adding a cup of oil, a whole stick of butter, or a pint of heavy cream. We know it’s unreasonable, so we don’t. Processed foods don’t have that level of reason. Their manufacturers are creating, for lack of a better term, a sugar and fat addiction. It’s side effects are not overdoses, but are heart disease and diabetes, which is killing a great deal of people. Taking a few extra minutes to prepare your own food can save you so many calories and definitely fat and sugar. Below I am going to list some hints for how to change up this recipe and how to make it as healthy as possible. 



Shapes

  • A thicker potato will be more mealy and soft so that the inside is soft. 

  • Thinner cuts will result in crisper, crunchier potatoes. 

  • Browning takes a good while on potatoes. The larger the cut, the longer it takes. 

  • I sometimes cut some thicker for me because I like them softer, and some thinner for my husband because he prefers browner and crispier. This makes sure they get done at the same time. 

Oil

  • Oil selection is very important. It carries flavor and assists in transfer of heat. 

  • I use olive oil for this recipe most of the time. 

  • Avocado oil is a good choice as well if you are looking for something more neutral. 

  • I don’t encourage peanut, canola, or vegetable oil. These oils have some problematic issues with the way our body processes and recognizes them. 

  • I keep a wine bottle with olive oil and a pourer by the stove for ease of access: : https://amzn.to/3saxgqK

Seasoning

Cooking

  • If these get done before other parts of your meal, turn your oven to 200°F and leave to warm in the oven.

  • To reheat, always use your oven, but they will never be as good as the first time, so don’t shoot for leftovers with these. If you want to save time, cook the first 20 minutes, refrigerate for up to 4 days and then cook the second 15-20 minutes right before eating. It may take longer than the 2nd cooking originally did because it needs to come to temperature. 

  • You can use parchment and it works very well. 

I hope you decide to try to make these! They are so good and much better than anything frozen you can make. 




This is the camera Equipment that I use for my YouTube videos. 

Erin MercsComment