baked fries

These incredibly crispy, thick cut, oven baked steak fries are seasoned to perfection with steak seasoning for maximum flavor in every bite! 

Oven Baked Steak Fries

russet potatoes (0.60)

Tbsp cooking oil (0.04)

Tbsp paprika (0.15)

Tbsp steak seasoning (0.15)

Preheat the oven to 425ºF. Wash the potatoes well. Cut each potato into wedges, approximately 12 wedges per potato.  (Quarter the potato lengthwise, then slice each quarter into three wedges.)

Add the potato wedges to a bowl with the cooking oil, paprika, and steak seasoning. Toss the potato wedges until they are well coated.

Spread the seasoned potato wedges out over a parchment lined baking sheet, making sure they&#039;re in a single layer. Transfer to the preheated oven and bake for 35 minutes, or until they are well browned and crispy. Flip the steak fries once, after about 20 minutes of baking.

Serve immediately.

https://embed.mediavine.com/videos/kofhh9vifucel4syh0io

These incredibly crispy, thick cut, oven baked steak fries are seasoned to perfection with steak seasoning for maximum flavor in every bite!

The BEST way to make perfect french fries that are crispy on the outside, tender on the inside, and oil-free! Simple ingredients, BIG flavor, super versatile!

Crispy Cajun Baked Fries (Oil-Free!)

potatoes

Water

salt

½ tsp smoked paprika

garlic powder

tsp dried oregano ((or sub fresh, minced))

tsp dried thyme ((or sub fresh, minced))

tsp sea salt

tsp black pepper

cayenne pepper ((omit for less heat))

Ketchup

No-Honey Mustard Sauce

Heat oven to 425 degrees F (218 C) and use the convection setting if you have it. This will allow the fries to become more crispy on the edges and cook faster. If you don’t have a convection setting, no worries. You’ll just bake for slightly longer. Convection simply speeds up the process.

Line 1 large or 2 small baking sheet(s) with parchment paper or silicone baking mats and set aside (this is important or the fries will stick). (See notes for best way to cook large batches of fries.)

Wash and scrub your potatoes clean but leave the skin on. Add to a large saucepan or pot and cover with water by 1 inch. Add a pinch of salt.

Bring to a boil over high heat and cook until a knife slides in easily and is easily removed — ~25-35 minutes depending on the size of your potatoes. You don’t want them to be cracking or falling apart, but you do want them to be tender and pretty much cooked through. Remove from the water and allow to cool on a cutting board (~5-10 minutes).

Note: At this point you could store your boiled potatoes (uncovered) in the fridge for up to 3-4 days and then slice and bake. Otherwise, proceed to the next step.

While potatoes are cooking, prepare your spice blend by adding all spices to a small mixing bowl and stirring to combine. Taste and adjust seasonings as needed, adding more salt to taste, cayenne for heat, herbs to taste, smoked paprika for smokiness, or garlic powder for garlic flavor. Set aside. (Leftovers will keep sealed at room temperature for up to 3 months).

Once cooled to the touch, carefully slice potatoes into even, small wedges or strips. If the fries break apart in places, that’s okay and normal. These are secretly my favorite pieces because they get extra crispy when baked. Just try to handle gently to prevent much breaking. Using a sharp knife and handling gently is key here.

Transfer to the lined baking sheet(s) and sprinkle on the Cajun spice blend. Then lift one side of the parchment paper at a time to gently toss the potatoes, coating them with spices. This allows for more gentle handling than hand tossing.

Bake for 20-25 minutes, flipping / tossing at the 15-minute mark to ensure even cooking. Turning the pan around can also help them cook more evenly. You’re looking for the fries to be golden brown and crispy on the edges. Keep baking until you achieve desired results!

Serve immediately. If desired, sprinkle with a bit more salt and pepper for added flavor. These fries are delicious on their own, but are also elevated with ketchup or our No-Honey Mustard Sauce.

Best when fresh, though leftovers can be stored in the refrigerator up to 2-3 days. Reheat on the stovetop or in a 375 degree F (190C) oven. In our experience, these are not freezer friendly (unless the boiled, cut, and seasoned fries are frozen before baking — when cooked from frozen cook time will need to be increased).

https://www.youtube.com/watch?v=F0nmAC5HEXI

The BEST way to make perfect french fries that are crispy on the outside, tender on the inside, and oil-free! Simple ingredients, BIG flavor, super versatile!

Full Recipe: https://minimalistbaker.com/crispy-cajun-baked-fries-oil-free/

Cajun food originated in southern Louisiana. And cajun seasoning typically includes spices such as paprika, garlic powder, onion powder, salt, pepper, cayenne, and herbs such as thyme and/or oregano. Our blend strays a bit from the traditional, skipping the onion powder and opting for smoked paprika for a more smoky flavor.
 
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Crispy Cajun Baked Fries (Oil-Free!) | Minimalist Baker Recipes

These Spicy Sweet Potato Fries are an easy side dish with a sassy sweet and salty flavor combination, plus a spicy Creole seasoning kick!

Spicy Sweet Potato Fries

sweet potatoes (about 2 lbs. total) (1.38)

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

Peel and slice the sweet potatoes into 1/4-1/2 inch wide fries. Place the cut fries on the prepared baking sheet and drizzle with cooking oil. Toss the fries until they are well coated in oil. Spread the sweet potatoes back out over the baking sheet so they&#x27;re in a single layer.

Transfer the baking sheet to the fully preheated oven and bake for about 45 minutes, stirring every 20 minutes or so, or until the the sweet potatoes are browned and blistered.

After the sweet potato fries have baked, season to your liking with Creole seasoning or spicy seasoning salt. Serve immediately.

Make Crispy Baked French Fries in the oven with this simple and delicious recipe! Just chop, soak, season, and bake your fries to make a healthier alternative to french fries at home.

Crispy Baked French Fries

avocado oil

Sea salt –

Add fries to a large bowl and cover with cold water

Place in the refrigerator to chill for one hour

Remove the fries from the fridge and preheat the oven to 425F

Place a wire baking rack on a metal baking sheet

Drain the water from the bowl of fries and toss the fries in the oil

Arrange the fries on the wire rack with some space between each fry

Bake at 425F for 20 minutes, flip, and bake for an additional 20 minutes

Increase the heat to broil and broil for 5-10 minutes or until the fries have reached your desired crisp

Remove from the oven, allow to cool slightly, and enjoy!

Loved these fries! They came out so crunchy and delicious 😋 I was so impressed that I could make fries in the oven, they are way better than fried French fries!

OMG these are the best fries! So simple, definitely keep the skin on the potatoes it adds to the wonderful flavor. I paired these with a Philly cheese steak ring last night and doubled the recipe. This morning they were gone and my kids said they were the best fries they've ever had lol! Thanks for the recipe

These Healthy Copycat Philly Crab Fries with Cheese are inspired by one of my favorite Philly area stadium snacks. So perfectly crispy and flavored just right with old bay seasoning,  these homemade fries are baked in the oven or made in the air fryer and served with my easy to freeze cheese sauce...so you can make them whenever the mood strikes! 

Healthy CopyCat Philly Crab Fries {Air Fryer | Oven}

Small Russet Potatoes

Old Bay Seasoning

Avocado or Olive Oil

Salt

Tbsp vegan butter

almond milk

white cheddar cheese or Monterey jack

salt,

Wash and peel potatoes, then dry so they are easier to handle.  

Slice each potato in half the long way, lay the cut side flat on the cutting surface and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut them into the same width sticks to make french fries. Repeat with the remaining potatoes.

Put the cut potatoes in a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries. Alternatively, you can place fries in a pot. Cover with cold water and add about 1 tsp salt. Bring the potatoes to a boil for 5 minutes. Drain the water.  If I am short on time, I skip these steps and the fries are just a little less crispy.  No big deal. 

Drain and dry potatoes really well. Sometimes I use a salad spinner, but I always use thick paper towels or clean kitchen towels and really wipe them down.  A dry fry is a crispy fry!

Place fries on a parchment lined baking sheet or in the basket of your air fryer. Instead of coating my fries with olive oil, I prefer to use an olive oil sprayer so the oil doesn’t weigh the fries down. Spray fries well with olive oil spray, then season fries liberally with salt &#8211; I like a fine salt because it sticks better.  

Air Fryer: Cook in small batches on 390/400 for 14-16 minutes, flipping or or shaking them halfway through. 

Oven:  bake on 450 for 20 minutes, then flip and finish cooking for about 10 minutes. 

After fries are finished cooking, immediately toss with old bay seasoning and additional salt (if desired).  Start with a little of the seasoning, then add more as you wish. You can also add the seasoning before cooking, but I like to do it after as my kids aren’t fans (yet, lol!) and I can control the level of seasoning better. 

In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together.

Slowly whisk in 1 1/2 cups of almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in cheese until fully melted, adding salt to taste. If you need to thin it out, add in some additional milk in 1/4 cup increments.

You can sprinkle some old bay into your cheese sauce if you want!

Baked Red Potato Fries

red potatoes

garlic cloves, pressed

olive oil

Preheat oven to 425F.

Cut potatoes into strips.

Toss cut potatoes in a bowl with oil, garlic, salt and pepper.

Bake for 25-30 minutes, flipping over about 15 minutes into the baking.

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Roasted Fingerling Potatoes Recipe by Tasty

lb fingerling potato

black pepper

rosemary,

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Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.

Thoroughly dry the par-boiled potatoes with a paper towel.

On a cutting board, quarter the potatoes.

Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.

Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.

https://vid.tasty.co/output/88513/landscape_480/1523062633

These roasted carrot fries are a delicious side dish that everyone loves!

Roasted Carrot Fries.

carrots

pepper

Preheat the oven to 450 degrees. Line a large cookie sheet or two small cookie sheets with parchment paper.

Peel and slice the carrots into sticks about a half inch wide. This vegetable peeler does a great job.

Place the carrot fries on the cookie sheet and drizzle with olive oil. Use your hands to toss the carrots to coat them with oil. Sprinkle with salt and pepper.

Bake at 450 degrees for about 20 minutes, tossing once in the middle of the cooking time. We like ours a little bit browned.

Let cool for a few minutes, then enjoy!

Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us. 

Ultimate Mashed Potatoes Recipe by Tasty

lb yukon gold potato

milk

heavy cream

garlic, crushed

unsalted butter, cubed, cold

black pepper,

chive, finely chopped, for serving

On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.

Cut the potatoes into 1-inch (2 cm) cubes.

Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.

In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.

Remove the pot from the heat and strain the cream through a fine mesh sieve.

Drain the potatoes in a colander and transfer back to the pot.

Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

Add the cubed cold butter and salt. Stir to combine.

Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.

Top with freshly ground black pepper and sprinkle with chives and serve.

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!

Oven Baked Garlic Parmesan Fries

russet potatoes (about ⅔ lb. each) (1.08)

Tbsp olive oil (0.16)

oregano (0.20)

garlic powder (0.05)

salt (0.02)

tsp black pepper (0.02)

Tbsp grated Parmesan (0.22)

Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.

Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.

Spread the seasoned fries out onto a large baking sheet covered in parchment paper.

Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.

Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

These are the BEST oven baked French fries that taste just like a restaurant! They come out crispy and perfectly seasoned: no need for frying.

Ultimate Baked French Fries (So Crispy!)

russet potatoes (1 1/2 to 1 3/4 pounds)*

smoked paprika

Old Bay seasoning (purchased or homemade)

Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.

Meanwhile, cut the potatoes into fries

(Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!

Soak in cold water (10 minutes)

Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.

Season the fries

Add the fries to a dry bowl and toss them with the olive oil, smoked paprika, garlic powder, Old Bay, black pepper, and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.

Bake

Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)

Taste and add a few more pinches salt if desired. Serve immediately for the best texture and flavor.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1573741304/idq4fvr52h3jl4tdw1zp.mp4

Wondering how to cut potatoes into fries? Here’s a step by step guide and video that shows you exactly how to cut potatoes for french fries.

Video: How to Cut Potatoes into Fries

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Twice-Baked Loaded Potatoes Recipe by Tasty

sour cream,

unsalted butter, melted

cheddar cheese, divided

½ cup scallions, thinly sliced, divided

bacon, cooked, crumbled

Rub each potato with 1 teaspoon of oil, and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board, and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

Chicken breast, wrapped in bacon, smothered in barbecue sauce and topped with melted cheese. A British pub classic, easy to make at home!

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