Crispy Baked French Fries

French fries are my Kryptonite. I seriously CANNOT control myself around a pile of crispy fried potatoes. I even went a whole month back in 2009 without fries, just to prove I could do it. Because of my love affair with fries, we don’t ever make them at home.

Crisy Baked Seasoned French Fries

But then I made that homemade curry ketchup… And I was doomed. I started searching for a recipe that would mimic my favorite qualities of a good fry without the frying. I know, I know. Fries that aren’t fried just aren’t the same. But I was determined to find a way to bake fries and have them turn out crispy. And, what’s a good fry without some seasoning on them!

Crisy Baked Seasoned French Fries

I pulled from a combination of ideas I came across while research. After a few trial and error batches, here’s what I came up with.

First, season the heck out of your fries. I tried a couple different variations of seasonings and liked this combination the best. Definitely tailor it to fit your likes. By brushing more of the oil/seasoning mixture on while you flip the fries, you’re going to get more of the seasoning to stick to the fries.

Crisy Baked Seasoned French Fries

Next, use a rack to cook your fries on. This ensures the potatoes aren’t sitting in the oil and can get crisp all the way around. I use the same method of placing a cooling rack over paper towels when I do bacon in the oven, so I’m familiar with the concept. And, no, your paper towels won’t start a fire in your oven.

Crisy Baked Seasoned French Fries

Last, be sure to toss the fries at least once or twice while they’re baking. This will help to evenly cook the fries.

Once I came up with a recipe that I liked, it’s been hard not to make these on a regular basis to feed my french fry habit. So far, I’ve been able to stay strong, but writing up this post is making me want to bake up another batch tonight…

Crisy Baked Seasoned French Fries

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Four Years Ago: Chocolate Oreo Rice Krispies Treats in the Microwave

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Crispy Baked French Fries

Baked fries can be crispy!

Yield: Serves 2

Ingredients:

1 russet potato
1/3 cup vegetable oil
1 1/2 tsp freshly ground pepper
1 1/2 tsp garlic salt
1/2-3/4 tsp kosher salt
1/2 tsp smoked paprika

Directions:

Preheat oven to 450F.

Line a large rimmed baking sheet with paper towels. Place a cooling rack on top of paper towels. Spray racks with non-stick spray.

Cut potato in even strips.

In a shallow dish, combine the oil and seasoning. Add the potato pieces and toss to coat. Keep remaining oil/seasoning.

Spread fries onto cooling rack on baking sheet.

Cook for 25-35 minutes until done. Every 10 minutes, turn fries to ensure even baking and brush more seasoning/oil onto the fries.

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12 Responses to “Lemon Cilantro Potato Salad”

  1. #
    1
    Kaloula — March 31, 2010 at 12:21 pm

    That looks really good, a new take on potato salad..can’t wait to try it out!

  2. #
    2
    Brisbane Baker — March 31, 2010 at 12:32 pm

    Mmm I like potato salad and with coriander yum!

    http://Www.brisbanebaker.blogspot.com

  3. #
    3
    yumventures — March 31, 2010 at 12:59 pm

    Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂

  4. #
    4
    holly2460 — March 31, 2010 at 1:38 pm

    That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!

  5. #
    5
    Nancy — March 31, 2010 at 3:47 pm

    Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.

  6. #
    6
    Cara — March 31, 2010 at 7:06 pm

    This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!

  7. #
    7
    camelia — March 31, 2010 at 7:17 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
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    petitchef.com

  8. #
    8
    We Are Not Martha — March 31, 2010 at 8:07 pm

    Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂

    Sues

  9. #
    9
    abigail — April 2, 2010 at 2:09 pm

    we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!

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    10
    Sarah — April 4, 2010 at 10:02 pm

    Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!

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    11
    Marguerite — April 18, 2010 at 5:13 pm

    I’m making this now, but what do I do with the shallot?

  12. #
    12
    Jen — April 18, 2010 at 8:18 pm

    Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s

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