Baked Fries Food

BAKED FRIES

Steps:

• Using a sharp, sturdy knife, make a single slice just beneath the peel along the length of the potato so that it rests flat on a cutting board. Carefully slice the potato lengthwise into broad slabs that are 1/4 inch (6 mm) thick. Arrange 2 or 3 slabs on top of each other and slice them lengthwise into strips that are 1/4 inch (6 mm) thick. Repeat with the remaining potatoes.
• Toss the potatoes in a large bowl, add enough cold water to cover, and let stand for 30 minutes at room temperature or up to 12 hours in the refrigerator.
• Preheat the oven to 450°F (230°C). Lightly oil a couple rimmed baking sheets.
• Pat the potatoes dry. You really want to get them as thoroughly dry as possible. If you have a salad spinner, run the potatoes through that and then blot them with a clean, dry kitchen towel. [Editor's Note: We never imagined using a salad spinner for potatoes, either. It works. Trust us.]
• Dump the potatoes in a large resealable plastic bag or bowl, add the oil and 1 teaspoon salt, and shake or toss well to evenly coat the potatoes. Spread the potatoes evenly on the prepared baking sheets, taking care not to crowd them.
• Bake for 30 to 40 minutes, flipping the potatoes every 10 minutes, until golden and crisp. [Editor's Note: We prefer to use a thin bendy metal spatula to slide beneath the potatoes.] Immediately dump the fries onto a plate or platter and toss with more salt to taste. Devour immediately.

BAKED PARMESAN ZUCCHINI FRIES

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

OVEN FRIES

Steps:

• Heat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.
• Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.
• Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.

OVEN FRIES

Steps:

• Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.

BAKED FRENCH FRIES I

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut potato into thick wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil-spice mixture and place on a baking sheet.
• Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.

BONNIE'S BEST OVEN BAKED FRIES AND POTATO WEDGES

Steps:

• 1. OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries! MAKING OVEN FRIES: Spray a foil-lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)
• 2. Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp.
• 3. Blot cut potatoes on a clean tea towel to remove moisture.
• 4. Combine all dry ingredients in a plastic bag.
• 5. Add potatoes tossing and kneading lightly to coat.
• 6. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.
• 7. Arrange potatoes in a single layer on the baking sheet.
• 8. Bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel-lined bowl that get done early so they don't get overdone. I also like to use parchment paper for easy cleanup! Enjoy!
• 9. Here is how they look!
• 10. MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!
• 11. Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!
• 12. Update! Newest Version: When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the Parmesan cheese because it scorches). As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the Parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!

BAKED RUTABAGA FRIES

Steps:

• Preheat an oven to 450 F. Trim off and discard the stem and root ends of the rutabaga. Peel the rutabaga.
• Use a sharp knife or a kitchen mandoline , if you have one, and cut the rutabaga into evenly sized sticks or fries. If using a knife, first cut the rutabaga in half, then cut each half into even 1/4-inch thick slices. Stack the slices and cut them the other direction into 1/4-inch thick sticks. Repeat with the remaining half of the rutabaga. If using a mandoline, set it up for wide julienne and push the rutabaga through-note that rutabagas have a fairly thick or dense texture, and it can take some force to get them through the julienne setting on mandolines.
• Put the rutabaga sticks in a large bowl and drizzle with the oil. Toss the sticks so they are thoroughly and evenly coated with the oil. Sprinkle with the pepper and/or garlic powder, if using them, and toss to distribute them evenly over the rutabaga.
• Spread the rutabaga sticks in a single layer on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Sprinkle the sticks evenly with the salt.
• Bake the rutabaga sticks for 20 minutes. Remove the pan from the oven and turn over the rutabaga sticks. Return to the oven and bake until they are tender and well browned, about 40 minutes.
• If the rutabaga sticks towards the edges are more browned earlier, you can take them off the pan and return the rest to brown all the way. The appeal of these baked fries is the contrast between the crispy edges and the sweet tender centers, so don't skimp on the cooking time.
• Serve the fries hot.

CRUNCHY BAKED FRIES

Steps:

• Peel potatoes and cut them into evenly sliced "fry" wedges.
• Set oven at 475 degrees.
• Place potatos in large bowl and cover with warm tap water for 10 minutes.
• Meanwhile, coat 18 X 12 non stick baking sheet with 4 tablespoons of oil, and sprinkle evenly with 3/4 teaspoon of seasoned salt and 1/4 teaspoon of pepper.
• Drain potatoes, and dry them completely on a triple layer of paper towels (keeping them dry here is key). Wipe out empty bowl, return potatoes, and toss with remaining 1 tablespoon of oil.
• Arrange potatoes in a single layer on baking sheet; cover tightly with foil, and bake 10 minutes.
• Remove foil, and return to the oven for another 10-15 minutes.
• In the last 5 minutes, check for doneness by using a spatula to check for a golden brown color underneath. Turn the fries, and return to the oven for a golden color on the flip sides.
• Dab with a paper towel to remove excess oil, and sprinkle with seasoned salt and pepper to taste. Yum!

ZESTY OVEN BAKED FRIES

Steps:

• Heat oven to 450°.
• Spray a baking sheet with cooking spray.
• Combine all dry ingredients and combine with potatoes, tossing to coat.
• Drizzle with oil, tossing again to coat.
• Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

THE BEST OVEN-BAKED FRIES

Steps:

• Preheat oven to 450°F/230°C. Line two rimmed baking sheet pans (commercial grade half-sheet pans) with parchment paper and lightly coat with nonstick spray.
• Peel potatoes and cut into 3/8 inch (1 cm) slabs lengthwise, then stack a few slabs at a time and cut into classic French fry shapes 3/8 inch (1 cm) wide. Place potatoes in bowl, drizzle with oil and toss to coat well. Sprinkle lightly with salt (you can add more after, if you like) and toss again to coat evenly.
• Scatter the fries on both pans, spacing evenly so that none are touching one another; don't get lazy here or you will end up with flaccid fries. Bake for 12 to 15 minutes, or until the bottoms of the fries are golden, then flip fries over and continue to bake for about 12 to 15 minutes more or until fries are golden brown on both sides and crispy. Serve immediately with extra salt, ketchup or check out our variations.

BAKED FRENCH FRIES

Steps:

• Place a rack in the lower third of your oven and preheat to 450 degrees F. Drizzle a large rimmed baking sheet with 1 1/2 tablespoons olive oil, brushing it as needed so that it nicely coats the pan.
• Scrub the potatoes and peel if desired (I leave the peels on). Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
• Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt, garlic powder, dill weed, onion powder, and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes into a single layer on the prepared baking sheet.
• Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove the baking sheet from the oven and, with a large, firm spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to painstakingly flip every single one). With your fingers (be careful-the pan is hot!) return the potatoes to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes (30 minutes total was ideal timing for this crispy-fry lover). While the fries are hot, sprinkle with any desired toppings and a bit more salt to taste. DEVOUR.

BEST BAKED FRENCH FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

BAKED FRENCH FRIES

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment paper. Slice the potatoes into a french fry shape. Toss in a bowl with the olive oil to lightly coat. Arrange on the prepared baking sheet, so that the fries are spread evenly.
• Bake until golden brown, turning over halfway through, 25 to 30 minutes.

BAKED FRIES

Steps:

• Preheat oven to 425 degrees. Slice the potato using a fry cutter or slice into ¼ inch strips. Rinse in cold water and pat dry with a paper towel.
• In a medium sized bowl toss with olive oil, Italian seasoning, parmesan, salt and pepper.
• Line a baking sheet with parchment paper and spread the fries in an even layer on the baking sheet. Bake for 20 minutes and then flip. Bake for an additional 15-20 minutes or until golden and crisp.
• Serve with ketchup or fry sauce.

BAKED SKINNY FRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the oil onto a baking tray and put in the oven for 3 mins. Mix the cornmeal or polenta, paprika and garlic powder together and season. Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 40 mins, shaking halfway through, until crisp and golden.