Italian Herb Oven Fries
So I have to round out my Sunday meal for you when I cooked for Grandpa, Dad, The Hubby, and The Bug. We had meatloaf. And veggies. And Asparagus dippers. And Balsamic Ketchup. What else could we possibly need with all of that?! Fries, of course! Well, dessert, too, but I’ll tell you about that another time, as I am working on some gluten-free baking recipes.
These days, I try to stay away from actual fried French Fries. I used to eat them like crazy, until my tummy started rebelling on me years ago. But sometimes you just want to dunk a fry in some ketchup. So I now make oven fries. And it you do it right, they get nice and crispy on the outside, and stay soft on the inside. So this is my technique. I like to flavor them up a bit. In this recipe, I use Italian seasoning, but I have use Herbes de Provence, seasoned salt, thyme and garlic. So it is very versatile. And eaier than hauling out the deep fryer, which is something I am sort of afraid to do (we got two, yes TWO, for our wedding, and have used one of them, once).
Where do you think they make the best fries? Or are you a fan of oven fries, like me?
Italian Herb Oven Fries
Ingredients
- About 1 lb russet potatoes
- 1 T olive oil plus more for pan
- kosher salt & freshly ground pepper
- 1 t Italian seasoning or other herbs, seasonings
Instructions
- Cut potatoes into about 1/2 in. by 1 in. steak fries, and place fries in a bowl of cold water, and allow to soak. This can be done in advance, and you can hold the potatoes in the cold water until you are ready to bake them.
- Preheat oven to 450°F, and coat a baking sheet with olive oil or cooking spray.
- Remove potatoes from the water and dry thoroughly.
- Toss the potatoes in the olive oil, salt & pepper, and Italian seasoning, and lay on the baking sheet in a single layer.
- Bake for 10 minutes, flip the fries, and bake for about another 10 minutes, or until golden and crispy.
Enjoy!
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Zomick's says
March 8, 2016 at 9:21 amThese were fantastic, just make sure you cut your potatoes the same size as in the picture. I have a French fry cutter so it worked well for me. I baked mine a bit longer than the recipe and I also used some cheese. They were out of this world good.
Zomick’s Bakery
CJ at Food Stories says
May 3, 2012 at 7:00 pmHey, I hear you … I try to not fry anything.
Brianne @ Cupcakes & Kale Chips says
May 3, 2012 at 8:44 pmI don’t like greasy things (or I should say, they don’t like me), and the deep fryer scares me and makes a mess!
good food says
May 3, 2012 at 6:56 amPerfect recipe for potatoes. I love it
Brianne @ Cupcakes & Kale Chips says
May 3, 2012 at 9:42 amThanks for stopping by! Enjoy!
Jane says
May 1, 2012 at 4:53 pmThe soak method of making oven fries has never worked for me … I do the boil method where you boil the potatoes for a short period of time and then bake them. I just can’t get them to be tender but not burnt if you know what I mean! But I do love them!
Brianne @ Cupcakes & Kale Chips says
May 1, 2012 at 8:14 pmHmm, I think it all depend s on how thin or thick you cut them. Or maybe it is just how soft you like them? I’ve never tried boiling. I’ll have to give it a shot.
Liz @ Southern Charm says
May 1, 2012 at 4:44 pmI’m a huge fan of oven fries like you! The crunchy on the outside, yet softness on the inside … plus, they are cheaper to make!! I never thought to try Italian seasoning! I need to get on that!
ps it won’t let me give 5 stars on this recipe, but that’s how much I want to give!
Brianne @ Cupcakes & Kale Chips says
May 1, 2012 at 8:16 pmYes, try it! And Herbes de Provence is good too! I like sweet potato oven fries, too.