Intro To Cooking: Oven Fries

April 11, 2010 11:30 am     Posted in Reality  Brithny - Duke University g+ page


By Brithny

Warning: Insanely Addictive.

The edges are crispy and savory while the insides are soft and piping hot. They’re so much better than the fries you buy at the concession stand or a fast food restaurant, because they’re actually made from potatoes. They’re easy to make and even easier to devour. Just writing this makes me want to whip up a batch and chow down. In my bed. While watching an ANTM marathon.

You can use regular or sweet potatoes for this recipe, or even mix them up in the same batch, which I do here. These fries are already healthy (and totally natural!), but you could make them have a lower glycemic index than starchy russets by choosing waxy potatoes, such as new potatoes or red potatoes. Really, this is the perfect college recipe – healthy, easy, tasty – so memorize it. It will get you through the rest of your college career, I guarantee it.

Ingredients:
1 pound waxy potatoes, such as red potatoes
1 pound sweet potatoes, cut in half crosswise
3 tablespoons extra virgin olive oil
Pinch of salt (coarse sea salt works best)
Paprika and cayenne pepper
Baking pan lined with aluminum foil

Potato Time:
1. Preheat the oven to 500 degrees. Yes, 500.

2. Cut the potatoes into wedges that are about 1/4 inch thick at the thickest point. The shape doesn’t matter, so don’t worry if everything comes out a little lopsided.

3. Place wedges in a large bowl, and toss with the olive oil, salt, paprika and cayenne pepper to taste. (Or throw in your own spices. Garlic salt works well, too!)

3. Spread the potato wedges on the pan in an even layer. Put them in the oven, and roast 20 minutes or until tender.

4. Remove the pan from the oven, and loosen the potatoes from the foil using a spatula. Return to the oven and cook for another five minutes.

5. Serve at once, seasoned with more salt, pepper, or ketchup if desired.

Note: These are best served right away (and good luck trying not to house them all immediately), but can hold in a warm oven for about 30 minutes.

5 Comments on "Intro To Cooking: Oven Fries"

  1. criolle johnny says:
    Sun, 11th Apr 20107:40 am 

    This time of year you might add some sliced Vidalia onions. It might just be a Southern thing.

  2. Linda Good says:
    Sun, 11th Apr 201011:42 am 

    You are so right, it is a Southern thing, and if you want the very best you go straight to Georgia. Not only do they have great peaches but the best roadside stands equipped with Valdesta's best. When you add these to your menu the thought never enters your head, "Where's the beef, or all that meat and no potatoes!" You can practically eat them like an apple there so sweet! Everyone eats them there, they don't worry about offending someone. People worry to much about that issue don't you think, I say eat onions and eat them often.

    What say you all?

  3. Kelly says:
    Mon, 12th Apr 20103:23 pm 

    So I had to modify this to work with what I had in the house, but they were soooo good. I'd make more if I had another potato.

    I used garlic salt, pepper, and oregano mixed into the olive oil.

  4. criolle johnny says:
    Tue, 13th Apr 201011:45 am 

    A nice thing about potatoes is that when you're a starving college student, the darn things are CHEAP!

    This was a timely recipe.

  5. Mario says:
    Wed, 11th Jul 201210:18 am 

    Maggi – Easy. Slow-roasted salmon. We have it twice a week, every week.About the potoates It seems like an awful lot of oil for baked’ fries. It seems like they are frying, just not deep-fat fried. I wonder how much oil french fries actually soak up when deep-fat fried. Would it be more, less or just about 1/4 Cup + a Tablespoon that this recipe is calling for? Especially over only three potoates.I can see why you like them so. February 25, 2010 6:49 pmAnnie Reply:February 25th, 2010 at 7:04 pmMaggi,Not all of the oil is absorbed into these fries either. The majority of it stays on the pan and keeps them from sticking. Sure, I wouldn’t call them health food, but they are most definitely healthier than something fried in a pot of oil.

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