Baked Oven Fries

As much as I love variety when it comes to my cooking, there are a few recipes that I find myself coming back to over and over again.  This recipe for baked oven fries is definitely one of them.  Every time we have burgers, sandwiches or even anything grilled, I find myself craving these fries.  I don't think there is anything wrong with that-they are much healthier than deep fried french fries but I think they still hit the spot when I'm craving a good french fry.

This is another one of those recipes that you can change to suit your tastes. I've added everything from Old Bay Seasoning to Season Salt to cayenne pepper to garlic salt depending on my mood.  They are also good if you just add salt and pepper. So go ahead and experiment with the seasonings-I'm sure you will find a combination you love!



Baked Oven Fries

2 russet potatoes, cut lengthwise into 12-16 evenly sized wedges
5 tablespoons olive oil
Salt and ground black pepper
***Any of the following***: Old Bay Seasoning, Season Salt, cayenne pepper, garlic salt

Preheat the oven to 425 degrees F. Place the potato wedges in a large mixing bowl.  Pour hot water over the potatoes and soak for 10-30 minutes.  Evenly coat a rimmed baking sheet with 4 tablespoons of olive oil and set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels and pat dry.  Wipe out the bowl so it is dry and return the potato wedges to the bowl and toss with the remaining 1 tablespoon of olive oil, salt, pepper, and desired seasonings.  Arrange the potato wedges on the prepared baking sheet in a single layer.  Cover the baking sheet with foil and bake for 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15-20 minutes.  Flip each potato wedge and continue baking until the fries are brown and crispy, 5 -15 minutes.  Rotate the pan as needed to ensure even browning. If desired, drain potatoes on paper towels.

Season with additional salt and pepper to taste.  Serve warm.

Recipe inspired by Cook's Illustrated