OK, who doesn’t love French fries? If you happen to be one of the 20 people living in this country who doesn’t love French fries, then why in the wild world of sports (yes, I know I’m showing my age) are you even reading this post! Go away!

Because this recipe is all about loving French fries but not wanting to eat them on a regular basis because they are mostly deep fat fried. Well, at least the truly great French fries I have had the pleasure of experiencing have all been deep fat fried. And frankly, I really don’t want to own a deep fat fryer. I am all too familiar with my proclivities. And owning a deep fat fryer would only lead to more deep fat fried foods. And we absolutely do not need to go in that direction. Especially as we approach our golden years. (Approach, right Patti!)  

So, believe me when I tell you that I have been trying to make a reasonably decent “baked” French “fry” for decades. Decades. Seriously! And until I found this recipe (or should I say my take on the recipe for Homemade Fries that I found on the wellplated.com site), I have only had dismal failures. But by golly, this recipe made truly delicious “fries”. And even Mr. C. was impressed and ate his share of the fries and enjoyed them. And isn’t that special since he is, and never will be, a potato lover.

So, if you too would like to serve “French fries” without shlepping your deep fat fryer from the back of your pantry and throwing away your money on a quart or more of oil, and then having to deal with the whole oily mess after you’re done, I suggest you give this recipe a try. Play around with the seasonings until you find what rocks your socks. But learn that the secret step to making great baked fries is, oh never mind, read the recipe and learn for yourself.

And no, oven baked fries are never going to take the place of pomme frites*. But then, I’m never going to look like Jane Fonda either! Sometimes you just do the best with what you have. Or as in this case, decide to bake your “fries” for a healthier choice for yourself and your family.

Peace and love to all.  

4 tsp. extra virgin olive oil, divided

1 lg. russet or 2 med. Yukon Gold potatoes

¼ tsp. kosher salt

¼ tsp. seasoned salt 

½ tsp. granulated garlic

1/8 tsp. granulated onion

freshly ground black pepper

Place a rack in the lower third of your oven and preheat to 450-degrees. Drizzle a rimmed baking sheet with half of the olive oil, spreading it evenly with your fingertips.  

Slice the potato or potatoes into ¼ inch-wide sticks. Place the cut potatoes in a large bowl. Pour very hot tap water over the top so that it covers the potatoes by at least an inch. Leave alone for 10 minutes. (This step simulates cooking fries first at a lower temperature and then a second time at a higher temperature. Which BTW is the secret to perfectly cooked French fries.)

Then drain the potatoes and dry them as well as possible with paper towels. Place them back in the bowl and pour in the remaining olive oil and sprinkle with kosher salt, seasoned salt, granulated garlic, granulated onion, and black pepper. Toss to coat, making sure the potatoes are well coated with the seasoned oil.  Spread the potatoes into a single layer on the prepared baking sheet.

Bake in a pre-heated 450-degree oven for 15 to 20 minutes. Remove from oven and carefully loosen the fries from the bottom of the pan with a spatula. Flip the pieces over and make certain they are once again in a single layer before returning the pan to the oven. Continue baking until the fries are as golden and crisp as you like, about 5 to 10 minutes more. Remove from oven and serve immediately.

This recipe serves 2 people nicely. But can be doubled, tripled, etc. beautifully. Just don’t crowd the baking sheet. Each piece of potato requires it’s own space.  

*So, what is the difference between pomme frites and French fries? They are basically the same since they both feature fried potatoes. But there are a few minor cooking and serving differences between American style French fries and frites. Pomme frites are traditionally served in paper cones with aioli, a creamy Mediterranean-style mayonnaise sauce. Served hot, the twice fried frites are crisp on the outside with creamy insides that deliver massive potato flavor. Some of the edges/nubs are crisper, which provides a great textural contrast. And bottom line – they are simply amazingly delicious. But truthfully, they are best when eaten in France or Belgium. But then, isn’t everything!