Best Baked French Fries Food

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PERFECT FRENCH FRIES



Perfect French Fries image

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h50m

Yield s: 8 servings

Number Of Ingredients 3

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

Steps:

  • Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
  • Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
  • When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
  • Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
  • Sprinkle with sea salt and dive in!

OVEN FRENCH FRIES



Oven French Fries image

A healthy way to make french fries - once you try these you'll never go back to the old "frying" method! Enjoy!!

Provided by Graybert

Categories     Potato

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

8 yukon gold potatoes
1 -2 tablespoon extra virgin olive oil (use a good quality - I use Mastero)
salt
Pam cooking spray

Steps:

  • Wash potatoes and cut them into semi-thin strips.
  • Place strips in a bowl and add cool water to cover the potatoes.
  • Wash out some of the"starch" and then drain the potatoes well.
  • Mix in the olive oil and sprinkle with salt.
  • Mix all of the potatoes well so that they all get coated evenly.
  • Spray a cookie sheet with PAM and then place the potatoes on top.
  • Cook at 350F for approximately 20-25 minutes (more if you want them crunchy and brown) Serve and enjoy!

THE BEST CRISPY FRENCH-FRIES



The Best Crispy French-Fries image

This is not so much a recipe as it is technique. Get ready for some of the best fries you've ever eaten! The oregano is a must, IMHO, but if you haven't got it, do without. Your loss.

Provided by evelynathens

Categories     Potato

Time 43m

Yield 3-4 serving(s)

Number Of Ingredients 4

2 lbs unpeeled russet potatoes, cut lengthwise into 1/3 inch thick sticks
vegetable oil, for frying, about 8 cups
fine sea salt
Greek oregano

Steps:

  • In a large bowl, cover the potatoes with water.
  • In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
  • Drain the potatoes and pat dry with paper towels.
  • Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
  • Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
  • Spread the fries on paper towels to drain and cool.
  • Repeat with remaining fries.
  • (Fries can be made to this point up to 4 hours in advance of serving).
  • Heat the oil to 375°F.
  • Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
  • Drain on paper towels and repeat with remaining fries.
  • Sprinkle with sea salt and some oregano.

Nutrition Facts : Calories 233.1, Fat 0.3, SaturatedFat 0.1, Sodium 18.2, Carbohydrate 52.9, Fiber 6.7, Sugar 2.4, Protein 6.1

BAKED FRENCH FRIES



Baked French Fries image

Make and share this Baked French Fries recipe from Food.com.

Provided by CHEF GRPA

Categories     Potato

Time 45m

Yield 1 serving(s)

Number Of Ingredients 6

1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Steps:

  • 1. Preheat oven to 400*F. and turn at least once during the baking.
  • 2. Cut potato into 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 and they need to be turned 1/2 way through baking.
  • 3. Bake for 30-45 minutes in preheated oven. Cooking time and temperature will vary greatly on how thick you cut the wedges.
  • My Note: Update: bake at 450*F., for 40-45 minutes, and turn at least once during the baking. If you use the 450*F. in the recipe, the fries will burn. I mixed everything in a gallon size ziploc bag. For the spices, I used freshly minced garlic (no onion powder), paprika, cumin, cayenne pepper, and chili powder. I used 6 potatoes (4 russet, 2 sweet) and 1/3 cup oil. I have cut the potatoes into sticks like normal fries and then baked them for 15 minutes, turned them over, and baked for another 15 minutes (the whole time at 425 since they're thinner than wedges), and I must say these are the tastiest fries ever! I also added salt and freshly ground pepper and garlic salt, and didn't measure it out- just kinda put on as much as looked good, and wow, were they tasty! I think the chili powder was what really put them over the top, so don't be shy with it, and remember that seasonings seem to lose some of their flavors when baked (which means put on more than you usually would)!
  • So, if you cut your wedges small and thin - you will need to cut the temp and cooking time. But if you cut true (thick) wedges - follow the recipes directions (although I strongly encourage flipping the potatoes halfway through the process). For a super easy cleanup - I poured the oil and spices into a gallon size Ziploc bag and mixed it all together until well blended - then I added the cut potatoes and kneaded and shook the bag until all the potatoes were well and evenly coated. Then poured it into a 9x13 glass baking dish lined with foil. Minor adjustments: I used paprika, garlic powder, salt, freshly ground black pepper, a pinch of chili powder - mine is exceptionally potent, and cumin) -- The second time making this recipe I added fresh minced onion - and that was a very tasty addition too!
  • FOR THOSE WHO THINK THIS RECIPE TOO BLAND: Take one onion for every 3 potatoes. Cut it in half lengthwise and cut it into slivers. Take all ingredients, including the onions, and put them in a zipper bag. Knead and shake until ingredients are thoroughly mixed. Proceed with recipe directions. The onions add quite a bit of zing as well as nutrition!
  • I use my french fry cutter to cut the potatoes. I don't even measure the spices anymore. I bake them at 400*, for 15 min, then flip and bake for another 15 on the other side. However, I like my fries less on the crispy side, also using the french fry cutter makes all the fries about the same size for uniform cooking.

BAKED FRENCH FRIES



Baked French Fries image

Provided by Cooking Channel

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 2

2 pounds Yukon gold potatoes
3 tablespoons extra-virgin olive oil

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.

BEST BAKED FRENCH FRIES



Best Baked French Fries image

The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!

Provided by Life Tastes Good

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
¼ cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

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.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g

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Top Asked Questions

How to cook French fries in oven?
Directions. 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,...
What kind of fries are made in the oven?
These french fries are made in the oven. Easy and fast, these Cheddar cheese fries are served with bacon and dipped in ranch dressing. Bacon fries are just something out of this world.
What is the best potato to use for french fries?
Also, using a lower in starch potato such as red potatoes or Yukon Golds are a better choice than Idaho for crispier fries. Keep in mind the bake time will vary depending on how thick or thin you cut the potatoes.
What do you season your French fries with?
I'm a french fry purist so only used salt to season, along with the oil and sugar. The flavor is spot-on french fry, no sugar flavor at all. I cut mine into batons and some came out tough on the outside. All of them were creamy on the inside, like a good fry should be. I'll keep playing with the cooking time to get the outside perfect.

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