A great tasting oven baked French Fry? No way!

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First, let me state for the record that I used to say that oven baked French Fries are about as appetizing as a cooked Gila Monster…YUCK!   Until I tried these!

I can’t even remember where I got this recipe from so I can’t give the credit to the rightful person. Whoever you are, thank you big time.  I grew up in Idaho and since I was old enough to exchange breast milk for spuds, I’ve been eating these things with gusto. I consider myself a true spud connoisseur.

I’ve tried cooking potatoes in every form imaginable with pleasure but one form that I’ve consistently turned my nose up at is the oven baked French Fry. They either turn out so crisp that they cut the roof of your mouth or so mushy that they mimic a mashed potato.  Well guess what? This recipe fills the bill for great tasting fries!

Now spuds are a staple for the trail cook. Tossed directly into a fire, home fries made in a skillet or even baked in a portable oven, potatoes can be cooked in numerous ways. But good tasting non-deep fried french fries have always been elusive… until now.

Try them and see for yourself. It’s all I’m asking.

Seasoning Ingredients

3 large russet potatoes, peeled and cut into good sized pieces.

1/2 tsp of salt

1/2 tsp of pepper

1/2 tsp of paprika

1/2 tsp of garlic powder

2 TBL of grated  Parmesan cheese

1 TBL of olive oil

Oddball stuff

*Lots of ice

*A big bowl

*Parchment paper lined baking pan (Not really needed but it keeps the pan from getting all messy)

*A gallon sized zip lock type storage bag

Directions for making and baking

Preheat oven to 425 degrees—– baking time will be 35 minutes (preheating is important if you’re using your portable camp oven.)

Peel and cut your potatoes into pieces a bit thicker than a McDonalds fry but not the size of a true potato wedge. Immediately place the cut fries into a bowl. Add a bunch of ice to the bowl and fill with water until the potatoes are covered. Let stand for 45 minutes to an hour to deep chill the fries. (This is important!  The combination of cold and soaking in water forces the extra starch a russet contains, out of it but leaves the sugars intact.  (In this case, you want to keep the russets sugar but not the starch.)

In a large plastic storage bag place all the dry ingredients in it including the Parmesan cheese, and shake it up until well mixed.

When your fries are done being chilled, drain off all the water and pour the fries out onto a cloth towel to absorb any remaining water. Give them a good rubbing to get them dry.

Place the chilled and now dry fries into the plastic storage bag that contains the spices and grated cheese. Do a shake and bake to get them all good and covered.

NOW, add the olive oil to the same  bag and redo the shake and bake again to make sure every fry is well coated with the oil / spice mixture.

Pour the fries onto the parchment lined baking sheet and spread them out so they don’t touch each other.

Bake until a golden brown.  (around 30 -35 minutes, begin checking at 30)

Rare pictures of french fries being made… 

Gather up your fixens

Gather up your fixens

Get your spuds in order

Get your spuds in order

cut up spuds and get 'em soaking in ice water

cut up spuds and get ’em soaking in ice water

 

prepare your baking sheet.

prepare your baking sheet.

 

Mix up your spices and grated cheese in a gallon storage bag.

Mix up your spices and grated cheese in a gallon storage bag.

 

keep your olive oil close at hand

keep your olive oil close at hand

 

place dried but chilled fries into your spice filled storage bag and do a 'shake and bake'  to 'em.

place dried but chilled fries into your spice filled storage bag and do a ‘shake and bake’ to ’em.

 

Once the fries are well coated with the seasoning, add your olive oil and man handle the bag  until every fry is well coated

Once the fries are well coated with the seasoning, add your olive oil and man handle the bag until every fry is well coated

 

Once your fries have absorbed all the spice/oil mixture, lay them out in your pan like this.

Once your fries have absorbed all the spice/oil mixture, lay them out in your pan like this.

When done baking, they should look like this.

When done baking, they should look like this.

 

 

 

 

 

 

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6 comments on “A great tasting oven baked French Fry? No way!

  1. Well, partner I guess you’ve got my attention and I’ll just have to try your recipe. And, thanks for the rare photographs showing the process. I like the last photograph the best, because what’s better than sampling one while they’re super hot from the oven. Ouch, I think I just burned my hand.

    • Rare indeed! Ha ha ha! I’m surprised I didn’t take a photo of my thumb! I just finished a meal with left over fries, and they were almost as good 2nd time around! Nothing beats fresh anything…other than maybe pizza. I checked out your site today, impressed! You must live in a place conducive to good writing. 🙂
      (Every once in a while I use a big word like conducive or delicatessen to impress myself. Believe me, it doesn’t take much to do that! Glad to see your comment, maybe someday read a couple of my short stories and make a comment. (I’m trying to glom some free professional writers criticism here LOL. JW

      • Thanks for checking out my site. The place where I live and do my writing is probably not the most ideal spot, but it’s quiet. I most definitely will check out and read a couple of your short stories when I find time. Right now I’m busy working with my editor on trying to finish that second book.

  2. Now those look mighty tasty!! 🙂

  3. tbnranch says:

    Printing this now… these look great. Thanks for the share. 🙂

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