CRISPY SEASONED BAKED FRIES
Who doesn’t love a good french fry? I am slightly obsessed with cheese fries. It might be an addiction honestly. AU says “what do you want to eat” and I immediately respond before he finishes with “CHEESE FRIES”. It is not a joke. I loooooovvve them and I just cannot help it. I also love these olive oil fries from a great new restaurant we have been going to, The Quiet Pint.
They toss the fries with lots of olive oil, hence the name “olive oil fries” but they are so fantastic. They’re the type of fries where you can see the skin and they get extremely crispy on the ends and are soft and warm in the middle.
That is how I would describe these fries to you…
Crispy on the sides where they were cut thin and perfectly soft and cooked in the center. And dipped in organic tomato ketchup from Trader Joes they are irresistible.
I made these french fries as a side dish for AU and I but they kinda just became the star all on their own.
CRISPY SEASONED BAKED FRIES
Ingredients
- 2 russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon seasoning salt
- 12 teaspoon dried basil
- 1/8 teaspoon cumin
- black pepper
- tomato ketchup for serving
Instructions
- Wash the potatoes and scrub until clean. Slice each in half, turn the potato flat side down, cut 4 slices from tip to tip in strips.
- Lay each strip flat and cut 1/4" slices lengthwise (should resemble fries). Put all pieces in a large bowl of water. Soak for 30 minutes.
- Preheat oven to 400 degrees while the fries are soaking. Mix seasoning in a bowl, set aside. Dry fries on paper towel and blot them until moisture is removed.
- Toss fries with olive oil and seasoning. Lay them out in a single layer on parchment paper. bake for 30 minutes, flipping at the 15 minute mark.
- Serve with ketchup, my favorite is the organic tomato ketchup from Trader Joe's (it has the best flavor)!
Notes
I cut the fresh potatoes into slices and tossed them in a mixture of spices to elevate them to the next level. A little cumin and cayenne pepper really made these pop as they sizzled in olive oil in my oven.
It’s always such a treat to have good quality cut french fries and these can be ready in under an hour while you do other stuff.
Don’t you just love the ability to do other things while your precious dinner cooks away in the oven WITHOUT your help. Or is that just me? I clean the kitchen, tidy up the house, and then come back to check on my golden potatoes.
That white sauce you see is mayonnaise, yes I said that correctly. AU recently informed me of his enjoyment of mayo on french fries since his recent trip to Belguim (jealous of course). So I served these babies with it for him and he didn’t even touch it. The life of living with an extremely picky boyfriend.
French fries are the perfect summer side dish. I want to serve & eat these with everything from homemade chicken burgers to pretzel crusted chicken tenders and back around to the juiciest french dip sandwich ever. I could come up with a longer list or just make these again instead.
And then eat them all on their own, that’s normal right? French fries for dinner and only french fires.
YUM.
Note: you do not need a french fry cutter for these, I hand cut them and it was really simple. All you need is a sharp knife and a little patience to get you through each potato. Go slowly, stay steady, and breathe and you’ll be just fine.
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