Baked French Fries – Meals Storage Mothers

My household makes these baked French fries usually, possibly as soon as every week. We love them, and they’re really easy to make! So, I assumed, I have to share this recipe!

It’s my daughter Heidi’s well-known recipe. Everybody asks her for the recipe and how you can make them. We made them for dinner final evening so we may take photos. They had been so scrumptious with our selfmade hamburgers! There may be nothing fairly like “burgers and fries” relating to a enjoyable and engaging night meal.

These are crisp on the skin and moist on the within—the proper French Fry! We develop Yellow Yukon potatoes, in order that they’re our favourite potato. Relying on how many individuals you intend to feed, you should use 3 to 10 potatoes. I’ll present you the way it all comes collectively.

We now have a giant household, they usually drop in usually for dinner, so I used ten potatoes right now. They had been consumed so shortly that we wished we’d made a number of extra. It’s good as a result of we solely use olive oil and a few spices to make them as flavorful as they turned out.

Baked French Fries

Kitchen Objects You Might Want

Components – Baked French Fries

• Potatoes: Potatoes are a nightshade vegetable grown for his or her starchy edible tubers. My favourite selection for this recipe is the Yukon Gold potatoes, however any sort will do! I’ve used Russet potatoes, pink potatoes, and candy potatoes.
• Additional-virgin olive oil is constituted of pure, cold-pressed olives. It’s much less processed than common olive oil and accommodates antioxidants and heart-healthy fats.
• All-Season Salt: This distinctive mix of pure sea salt and herbs provides taste to French fries.
• Garlic Powder is a spice constituted of dehydrated garlic. It enhances the opposite flavors of the elements within the recipe.

Baked French Fries

Step One: Scrub the Potatoes – Enable to Dry

I scrub the potatoes with a vegetable scrubber. Let the potatoes dry on a hand towel or paper towel. Vegetable Scrubber

Step Two: Boil Water

Begin your water boiling when you reduce the potatoes. You’ll “blanch” your potatoes on this pan for 3 minutes.

Step Three: Reduce Potatoes into French Fry Shapes

Use a superb knife to chop the potatoes into French Fry shapes.

Step 4: Preheat a Cookie Sheet

Preheat your oven WITH the cookie sheet to (425°F ) = (218°C).

Step 5: Place Reduce Potatoes in a Strainer

Place the reduce potatoes right into a strainer to position the potatoes into the boiling water.

Step Six: Blanch Potatoes for 3 Minutes

Blanch the potatoes for 3 minutes within the boiling water.

Step Seven: Take away Strainer/Pan – Drain Potatoes

Take away the strainer /pan from the range and let the potatoes drain.

Step Eight: Place Potatoes on Towel to Dry

Place the potatoes on a towel to dry.

Step 9: Pat Dry Potatoes to Take away Moisture

Pat the potatoes dry with one other towel to take away as a lot moisture as potential.

Step Ten: Place Dried Potatoes right into a Bowl

Place the towel-dried potatoes right into a bowl.

Step Eleven: Drizzle Potatoes with Olive Oil

Drizzle the potatoes with olive oil. You don’t wish to drench them; just a little oil is healthier. One of many causes I like this recipe is that you just aren’t deep-frying the potatoes in oil. I really feel this method is a extra wholesome different.

Step Twelve: Sprinkle Potatoes with Seasonings – Toss

Evenly sprinkle the potatoes with All-Season Salt and garlic powder. Toss till potatoes are effectively coated with the seasonings.

Step 13: Take away “Heated” Cookie Sheet – Place Potatoes on Cookie Sheet – Bake

My favourite step is eradicating the “heated” cookie sheet from the oven and inserting the seasoned potatoes in a single layer on the cookie or baking sheet. You’ll hear the pan sizzle as you place it on the cookie sheet, exactly what you wish to hear. Put the pan again into the oven. Bake the potatoes for 20-25 minutes, flip them over, and bake one other 20-25 minutes or till golden brown.

Completed Product

They need to appear to be this when the potatoes are finished. You’ll love these Baked French Fries!

Baked French Fries Recipe

Course:

Aspect Dish

Delicacies:

American

Servings: 10 folks

Creator: Linda Loosli

• 5-10
  Potatoes, my favourite ones are Yukon Golds
• Additional Virgin Olive Oil
• All-Season Salt
• Garlic Powder

1. Scrub the potatoes, I take advantage of a vegetable scrubber. Let the potatoes dry on a hand towel. 

2. Begin your water boiling when you reduce the potatoes. You’ll “blanch” your potatoes on this pan for 3 minutes.

3. Use a superb knife to chop or slice the potatoes into French Fry shapes.

4. Preheat your oven WITH the cookie sheet to (425°F ) = (218°C).

5. Place the reduce potatoes right into a strainer so as to place the potatoes into the boiling water.

6. Blanch the potatoes for 3 minutes within the boiling water.

7. Take away the strainer /pan from the range and let the potatoes drain.

8. Place the potatoes on a towel to dry.

9. Pat the potatoes dry with one other towel so as to take away as a lot moisture as potential.

10. Place the towel-dried potatoes right into a bowl.

11. Drizzle the potatoes with just a little olive oil. You’ll not drench or soak the potatoes, just a little oil is healthier.

12. Evenly sprinkle the potatoes with All-Season Salt and garlic powder.

13. That is my favourite step, take away the “heated” pan from the oven and place the seasoned potatoes on the cookie or baking sheet. You’ll hear the pan sizzle as you place them on the cookie sheet. That is precisely what you wish to hear. Put the pan again into the oven. You’ll bake them for 20-25 minutes and flip the potatoes over and bake one other 20-25 minutes or till they’re golden brown. 

14. You’ll love these Baked French Fries!

Linda’s Fry Sauce

Have you ever heard in regards to the well-known Utah Fry Sauce? It’s nice for dipping these yummy fries or placing on barbequed hamburgers. I’ve the recipe my household makes beneath. Let me know in the event you like fry sauce.

A family-owned hamburger restaurant right here in Utah is legendary for its fry sauce, and it’s the first place I heard about “Fry Sauce.” It’s known as “Arctic Circle.” They make unbelievable meals, my associates. Their milkshakes are known as “Above the Rim” because the ice cream fills the cup to overflow. They need to put a plastic cap with a gap within the prime so that you don’t get the goodies throughout you.

My finances doesn’t warrant many visits there, however typically, I simply want a ready-made hamburger from them, with fry sauce, after all. I’m undecided all their shops supply this, however the one close to our dwelling has a particular “Bag of Burgers” deal. You pay one thing like $7.95 and get 5 made-to-order burgers. What a deal! By the best way, their Cherry Ricky drink is so good.

Components – Linda’s Fry Sauce

• Mayonnaise (or Miracle Whip): Often known as “mayo,” mayonnaise is a thick and creamy bitter dressing manufactured from eggs, oil, vinegar, or lemon juice.
• Ketchup (or BBQ Sauce): A tangy and candy condiment made by mixing a tomato paste with sugar, vinegar, water, seasonings, and salt.
• Dill Pickle Juice: The liquid within the jar of dill pickles. Provides a scrumptious bitter taste to the fry sauce.
• Worcestershire Sauce: Sometimes made with vinegar, anchovies, molasses, onion powder, garlic powder, tamarind extract, chili pepper extract, and salt. It offers a savory, candy, bitter, and spicy addition to the fry sauce.
• Paprika: Common dried paprika is made by crushing dried chili peppers. It has a milder style than smoked paprika and is also referred to as candy paprika.

Course:

Aspect Dish

Delicacies:

American

Servings: 2 cups

Creator: Linda Loosli

• 1
  cup
  Mayonnaise or Miracle Whip
• 2/3
  cup
  Ketchup or BBQ Sauce (I take advantage of Ketchup)
• 1
  tablespoon
  Dill Pickle Juice
• 1-1/4
  teaspoon
  Worcestershire Sauce
• 1
  teaspoon
  Paprika

1. Seize a medium-sized bowl, mix the mayonnaise, ketchup, dill pickle juice, Worcestershire Sauce, and paprika.

3. This fry sauce will hold within the fridge for a few week in an hermetic jar with a lid.

How do I retailer the leftover fries?

I retailer mine in an hermetic container within the fridge for about 2-3 days.

How do I reheat them?

Let’s be trustworthy: the microwave doesn’t reduce it for reheating, proper? If you will get the very best outcomes while you reheat them within the oven, use an air fryer or a toaster oven to present them just a little crunch.

Can I freeze them after baking them?

I’ve by no means frozen them, and we often eat the entire batch. I can’t advocate one thing I haven’t finished.

Are there any variations that may be made to those oven-baked French fries?

I like this baked French fries recipe as is! If you wish to make adjustments, I like to recommend any of the next.

• Parmesan Crusted Cheese Fries – Sprinkle parmesan cheese on prime of the fries earlier than baking.
• Herbed Baked French Fries – Toss with olive oil, rosemary, thyme, oregano and garlic powder.
• Spicy French Fries – Toss with olive oil, chili powder, garlic powder, and paprika.
• Rosemary French Fries – Sprinkle the potatoes with rosemary and the advisable olive oil.
• Smokey-flavored French Fries: Toss potatoes with olive oil, garlic powder, smoked paprika, onion powder, and sea salt.
• Tacky Bacon French Fries: After cooking potatoes as directed, take away them and prime with chopped pre-cooked bacon and desired cheese. Prepare dinner for an extra 5-10 minutes till the cheese has melted.
• Extra herbs or spices which will style good embrace chives, curry, contemporary parsley, salt, black pepper, or French fry seasoning. The sky is the restrict!
• Candy Potato Fries—For these searching for a lower-calorie different, use candy potatoes as a substitute of potatoes. This can be a candy, savory, and scrumptious choice!

What potatoes are finest to make use of when making baked French fries?

I’ve tried quite a lot of potatoes through the years. It is dependent upon the feel and style you need when making your baked French fries. I like the style and texture of Yukon gold potatoes. Here’s a record of the opposite potatoes you should use and the end result you could possibly doubtlessly anticipate.

• Yukon Gold potatoes are a traditional scrumptious potato. They’re recognized for his or her yellow flesh. When cooked, they’ve a creamy texture and wealthy buttery taste. 
• Russet potatoes is a potato generally utilized in cooking. They’ve mild brownish pores and skin, and when cooked, the flesh is fluffy, moist, and light-weight. 
• Crimson potatoes: A fantastically red-colored medium-sized potato with clean, skinny pores and skin. It’s very flavorful flesh. 
• Fingerling potatoes are small potatoes within the form of fingers. They’ve very skinny and tender pores and skin and a really buttery, wealthy taste when cooked.

Can I soak the potatoes in water as a substitute of boiling them?

I like the feel of French fries when they’re boiled earlier than baking. If you wish to remove this step, you might be welcome to soak the sliced potatoes in chilly water for half-hour. Boiling or soaking potatoes helps the baked fries be crisp on the skin and comfortable and fluffy on the within.

Each choices additionally assist to remove among the starch from the potatoes. This creates that crunchy outdoors texture and style that all of us love!

For max crispiness, utterly dry the potatoes with paper towels earlier than including any seasonings or olive oil.

What can I serve with French fries?

• Sizzling Canine
• Hamburgers
• Steaks
• French Dip Sandwiches
• Grilled Cheese Sandwiches
• Serve with ketchup, ranch dressing, or fry sauce
• Honey Mustard

Enthusiastic about different methods to prepare dinner potatoes? Try these scrumptious recipes!

Ultimate Phrase

This recipe for baked french fries is my favourite approach to make fries! Add some fry sauce and I’m in heaven! Is it simply Utah, or do folks have fry sauce the place you reside? I’d love to listen to from you! It’s all about cooking from scratch and stretching our meals finances, proper? Might God Bless this world, Linda