Salt And Pepper Oven Fries Food

SALT AND PEPPER OVEN FRIES

Steps:

• Place rack in top third of oven and preheat to 400°F. Place potato strips on rimmed baking sheet. Drizzle with olive oil; toss to coat. Roast 25 minutes. Using spatula, turn chips over. Roast until tender and golden brown around edges, about 25 minutes longer.
• Mix salt, shichimi, and sugar in small bowl. Sprinkle over chips.

SALT-AND-PEPPER OVEN FRIES

Steps:

• Preheat oven to 450 degrees, with racks in top third and middle. Arrange potatoes in a single layer on two rimmed baking sheets and toss each with 2 tablespoons oil. Season with salt and pepper.
• Bake until golden brown, crisp, and cooked through, 40 minutes, rotating sheets and flipping potatoes halfway through.

OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT

Steps:

• Preheat the oven to 425 degrees F.
• Pat the potatoes dry and cut them lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even 1/2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/4 teaspoon salt. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
• While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.

NO RECIPE RECIPE: OVEN FRIES

Steps:

• Heat the oven to 400 degrees F.
• Cut the potatoes into chunky matchsticks and put on a baking sheet, (you can peel the potatoes or leave the skin on). Pat the potatoes dry with a paper towel. Drizzle with oil and season with salt and pepper, to taste. Add the seasoning mixture and toss with your hands until fully coated. Spread the fries out in a single layer.
• Bake until the inside is tender and the outside is crisp, about 30 to 45 minutes. Transfer the fries to a serving bowl or platter and serve immediately.

SALT & PEPPER CHIPS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
• Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
• While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
• Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.

SALT AND PEPPER SKILLET FRIES

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir potato strips in the hot oil-butter until browned on all sides, 20 to 25 minutes. Transfer fries to a paper towel-lined plate; season with salt and pepper.

OVEN FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
• In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
• Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

OVEN FRIES

Steps:

• Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet (non stick works well) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
• Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towles. Rinse and wipe out the empty bowl; return potatoes to the bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15-20 minutes, rotating baking shet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer. Continue baking until fries are golden and crisp, 5-15 minutes longer, ratating pan as needed if fries are browning unevenly.
• Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

BLACK PEPPER AND LIME OVEN FRIES

Steps:

• Preheat oven to 375, oven racks in the middle.
• In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet.
• Place in the oven for 30-35 minutes, tossing the potatoes with a spatula half way through.
• While the potatoes are baking, zest the lime and cut it into a few wedges.
• When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste (don't skimp on the pepper!).
• Serve in a big shallow bowl, or on a platter, drizzled with lime juice and dusted with the lime zest and Parmesan.