These babies are practically fat free. Which is why I don’t feel so guilty when I dip them into all that fat laden fry sauce. Yum, yum!! They are great with any type of chicken; that is what I usually serve them with. Hope you like them!!
January 8, 2009 by 1 Comment
We had Pecan Crusted Salmon for dinner Sunday night and I didn’t have all the ingredients for Herbed Rice Pilaf, so I needed another side dish. I have an over abundance of potatoes in my pantry, so I opted for these baked fries. My kids love them. Who am I kidding, I love them too. Especially the really crispy brown ones. (To get them crispy, read my notes at the bottom of this post.)
Oven Baked Fries
6 potatoes, scrubbed
Non-stick cooking spray (like Pam)
Cut the potatoes into wedges or strips. Soak them in cold water for at least 15 minutes. Drain well and pat dry with paper towels. (I just dump mine onto a large clean dishtowel and use it to dry them.) Spread evenly in a single layer onto a cookie sheet sprayed with *Pam. Spray the potatoes with Pam and sprinkle with seasonings. Bake at 425 for about 15 minutes. Use a spatula to turn potatoes. Spray again with Pam and sprinkle with seasonings. Return to oven and bake for 15-20 more minutes, turning occasionally and adding seasonings if needed.
-*I use a generic brand of Pam and it works great. I just didn’t want to have to type out “non-stick cooking spray” four times, so I call it Pam.
-For crisper potatoes, I place the cookie sheet on the very bottom oven rack. I also use the cheapest, thinnest cookie sheet that I own. It looks like it’s 100 years old and it’s warped, but it works great for these. The less insulation between the potatoes and the oven element, the better. Just make sure you turn them a few times so they don’t stick.