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Oven "Fries"

May/June 1993

Your rating: None Average: 4.2 (122 votes)

Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on the outside—the perfect combination.



READER'S COMMENT:
"I use sea salt, ground pepper, garlic powder and onion powder on mine. Sometimes I add a pinch of cayenne pepper or use Emeril's Essence Seasoning. This is the only way we make fries any more! "
Oven "Fries" Recipe

14 Reviews for Oven "Fries"

12/24/2013
Anonymous
Perfect Fries

My husband and I really enjoy this recipe, but the timing is completely off. It takes us about 14 minutes per side until they get crispy. We always end up with a good batch, but that's only because we cook it more. We were both surprised that even when they go into a 450 degree hot oven that's been standing for about 10 minutes, the sheet side of the fries are not even golden.

Delicious, crispy, tender, buttery
French Friday!
Comments
12/28/2012
Anonymous
Great flavor, too tender

These came out with a very good flavor, but for some reason I couldn't get them crispy, even after putting them in the oven for extra time. There were a few crispy edges, but that was it. I still liked them, but couldn't convince my kids that they were french fries!

Comments
02/16/2012
Very tasty, not dry has a crunch to it.

I cut my fries small like a resturant I put olive oil onion power, pepper on the fries. They came out tender, a tad bit crispy not much favor since I didn't use salt.

very easy and quick to cook.
Comments (1)

9 comments

Anonymous wrote 1 year 4 weeks ago

You can't rate them a 3 star

You can't rate them a 3 star if you didn't follow one of the important parts of the recipe. Unfortunately, even In&Out Fries don't taste right without the salt.

01/25/2012

Have made fries like this for a while now. Any potato, white, red, sweet, will do. Usually toss potato with oil only then spread on baking pan. Sprinkle potatoes with whatever seasoning you want. Herbes de Provence is one of our favorites.

Easy
Comments
10/23/2010
Anonymous

I use sea salt, ground pepper, garlic powder and onion powder on mine. Sometimes I add a pinch of cayenne pepper or use Emeril's Essence Seasoning. This is the only way we make fries any more!

Comments (1)

9 comments

 
ad7k wrote 3 years 6 weeks ago

I nuke the potatoes for a minute or two to "parcook" them, then into the oven to finish - cuts oven time down to about five minutes!

To make it neat, I put a bit of oil in a lightweight zipperlock bag, and sprinkle in my spices (use your imagination - lots of fun here!), and "mush it around" to mix it all up ... then dump in the potatoes, blow some air into the bag and seal it - then shake well to evenly coat the potatoes. When done and the potatoes are on a rack in the oven, just throw away the "mess"!

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