Oven Fries

ovenfries

Shamelessly Simple, Unapologetically Delicious, Secretly Healthy

Recipes Published in
Bonnie Published by
  • 2 medium russet potatoes
  • 4 T + 2 T olive oil
  • 1 t. kosher salt
  • 1/2 t. freshly ground pepper

Atkins can shove it.  I eat these probably once a week with everything from omelets to burgers. A great standby for weeknight dinners, these oven fries are a heathy alternative to that frozen or deep-fried stuff. And when they’re this easy to make, there’s really no excuse. Oh, and definitely leave the skins on!

The How-To

Place baking sheet in bottom 1/3 of oven and preheat both to 425*. Meanwhile, scrub potatoes and dry thoroughly. Cut into 1/4 to 1/2 inch wedges, and toss them in a bowl with 2-4 T. oil, dependign on the size of your taters, and then toss in some salt and pepper.

Remove hot baking sheet from oven and brush with 2 T. oil. Dump contents of bowl (potatoes, oil, salt and pepper) onto the hot baking sheet–you should hear a little sizzle here–and arrange wedges in one layer. Return loaded pan to bottom 1/3 of oven and roast for 20 minutes. Remove from oven, turn wedges over, return to oven, and roast another 10-15 minutes until potatoes are browned on both sides. Remove potatoes from pan so that they don’t absorb any extra oil as they cool a bit. I like mine plain, but Mr. Trent has to have his ketchup.

On Feeding a Crowd

If you need to make more, you can double or triple the recipe and put 2 pans in the oven at a time, just bump the temperature up to 475* and rotate them halfway through cooking.

10 Responses to “Oven Fries”

  • Dad:

    My daughter is the most awesome person in the world (along with the rest of my kids!) And she’s cute, too!
    Love you, Bon

  • Michael Rice:

    Speaking of fries with omlettes: One of our favorite meals while living in Tanzania was Chips Mayai, which is essentially an omlette with fries cooked into it. The mizungus (Europeans/White People) would put vegetables in it as well. But by default: Eggs, Chips, and a Masala sauce.

    Add a Kilimanjaro Beer and you have the perfect pub meal.

    It was about US$1.75 with the beer.

    Give it a shot, it’s so worth it.

  • Bonnie:

    Oh my gosh that sounds so good! Drooling a bit right now.

  • Trent:

    Bonnie, do you see what michael says here? We are making this. He is obviously a trustworthy cohort in the greater tasty eats community. Hell, he may be grand chancellor for all I know.

  • Gina:

    Made these tonight–yum!! They were delish but could have been more crispy on the outside. Do I need to use more oil?

  • Bonnie:

    It is possible that you might need more oil. If there’s any oil left on the pan when you remove the fries, you probably had enough. If your wedges were larger than mine, they could just need a little more time in the oven to crisp right up! Two things to double check: was your pan preheating in the oven before you put the fries on it? Did you place the pan in the lowest part of your oven (closest to the heat source=crisp). Let me know if that helps!

  • Barbie:

    I had some friends over for burgers on Friday and made these. I used 5 huge potatoes and they filled two baking sheets. Needless to say they were a big hit! When I first pulled them out, the potatoes were cooked but not crisp. I left htem in a little longer and then they were perfect. Thanks!

  • Bonnie:

    Your ambition is impressive! I couldn’t be prouder…sniff. It took me several rounds to figure out the time/temp combo for just 2 potatoes, and I still have to adjust them both with each batch. You could also raise the oven temp a bit more if you wanted to? Either way, I’m so glad you enjoyed them!

  • megan:

    we love these oven fries. i made them tonight with hamburgers and they were perfect. keep the recipes coming.

  • Roast Chicken « Bonnie Walton:

    [...] worry, you can wash your hands when you’re through, and your dishes, and the counter… Oven fries, ratatouille, and/or arugula salad make mouth-watering complements for this classic comfort food. [...]