Ah, french fries. The devil’s starchy fingers, as Mrs. Kim calls them. Fortunately for your heart, this recipe is actually healthy–you’re using the whole potato, including the nutritious skins, as well as coating them in some olive oil before baking them rather than deep-frying them. Of course, they’re still salty and, at least at my house, meet up with a little fry sauce at some point, but I try. I really do.
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Set aside.
Mix spices and olive oil and set aside. Cut potatoes into 8 wedges each and place in a medium mixing bowl.
Add seasonings and olive oil to the potato wedges…
toss to coat. Arrange the potato wedges on the foil, trying to keep them from touching if you can help it.
Bake in preheated oven for 45 minutes. Serve with a variety of dipping sauces–ketchup, fry sauce, aioli, honey mustard, Sriracha, ranch dressing, malt vinegar, basically whatever you love!
Oven Steak Fries
Ingredients
- 4 medium Russet potatoes washed
- 2 tablespoons extra virgin olive oil
- Seasonings see below for some of our favorite combinations!
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Set aside.
- Mix spices in a medium mixing bowl. Add olive oil and combine well.
- Cut potatoes into 8 wedges each. Add potato wedges to seasonings and toss to coat. Arrange the potato wedges on the foil, trying to keep them from touching if you can help it.
- Bake in preheated oven for 45 minutes. Serve with a variety of dipping sauces--ketchup, fry sauce, aioli, honey mustard, Sriracha, ranch dressing, malt vinegar, basically whatever you love!
Notes
garlic pepper fries
1/2 teaspoon freshly-ground black pepper2 1/4 teaspoon garlic salt
1/4 teaspoon parsley
everything bagel fries
2 1/2 teaspoons Trader Joe's Everything but the Bagel Seasoning (or a similar brand)1/2 teaspoon freshly ground black pepper
classic seasoned oven steak fries
Onion steak fries
2 1/4 teaspoon Trader Joe's Onion Salt1/2 teaspoon freshly ground black pepper
rosemary garlic fries
2 teaspoons fresh or dry rosemary1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Questions & Reviews
These are awesome. I’ve made them several times. They come out golden, appropriately crispy and delicious! I was just wondering though. Would placing them on a rack in the baking sheet get the same result as putting them on the crinkled foil?
You could do that if you prefer! 🙂
I made these a few nights ago when I needed a last minute side dish, and fries sounded like a good idea. They were amazing – so easy to prepare, used ingredients I already had on hand, and they tasted wonderful.
Your site is the first place I come when I need a recipe, whether I have an idea of what I want and need specifics (like this one) or whether I’m just looking for a meal idea in general. Every recipe of yours I’ve tried (and I’ve tried many) has been a keeper. Thank you!
Man, the tip about the crinkled foil is the best! The fries were also great! Thanks!
I made these tonight for our weekly Sibling Sunday dinner after church and they were a big hit. Thanks!
Super great recipe – thanks! One thing. I kept looking at the picture…thinking ‘What is the green stuff?” I scrolled back up and looked at the picture of ingredients and I saw the parsley…you don’t list it in the ingredient list. Thanks again for the lovely recipe!
I am totally addicted to this site!! I LOVE cooking, and seeing peoples faces light up when they try something I make! With your recipes I never disappoint!! so simple, yet soooo divine! We are going away for a weekend with friends at our lake house and then entire menu is made from your site. Keep doing what your doing!
I made these last night and they turned out amazing!! Very hearty. I went with the garlic pepper mixture, and next time will try to original recipe. I highly recommend trying these. One question I have is, if you were to make the wedges smaller cut, more like restaurant fries, how would you adjust time or temp.? My bf loves fries and I am in a constant battle with trying to master them! Now that I have the steak fries down, I want to master the restaurant style as well 🙂
Hey, Nichole! If you’re baking them, I’m not exactly sure how long you’d need to do it for, just keep an eye on them and then let us know (do you like how I’m making you do all the dirty work? 🙂 )
If you’re serious about restaurant-style fries, go make these IMMEDIATELY. They are so good.
https://fit-over50.news/2009/05/diner-style-french-fries-and-fry-sauce/%3C/a%3E%3C/p%3E
Hi Kate! Thanks for the reply, well I don’t mind at all doing the dirty work one bit 🙂 I will check that link out, and let you know! Thanks again
I’ve made these fries twice now. Not only are they incredibly easy, but everyone loves them. My only comment is that 1/4 tsp of parsley seems like way too little. I probably used 1/4 cup for 5 potatoes worth of fries.
I made the original recipe fries tonight for dinner and they were sooo good! my husband LOVED them and said they were “even better than New York fries!” thanks for posting
I made these from the cookbook this week, twice now. They are AWESOME!!! They cook perfectly. I LOVE the trick with the aluminum foil. I have a feeling as long as I have potatoes in my house, we’ll be eating these A LOT!!