Side dish - Russet potato french fries oven recipes

Author: Richard Pack  

These baked french fries are potato strips coated in oil and seasonings, then oven baked until golden brown and crispy. The perfect baked French fries are crispy on the outside and soft on the inside.  Taste like deep fried fries...

Basic Baked French Fries

Basic Baked French Fries
The perfect baked French fries are crispy on the outside and soft on the inside. 
Provided by: Lisa Lin
Yields: 0 servings
Number of ingredients: 3
  • 3 large russet Idaho® potatoes
  • 2-3 tablespoons olive oil
  • salt
How to cook:
  1. 1. Preheat oven to 400°F.
  2. 2. Slice potatoes long ways and then cut into fry-shaped pieces. 
  3. 3. Place potatoes in a bowl of cold water and let them soak for at least 20 minutes. 
  4. 4. Drain and pat fries dry. 
  5. 5. Return to the bowl and toss with the oil until evenly coated. Season with salt.
  6. 6. Spread out on baking sheets so the fries are in a single layer. You might need two sheets to get them spaced out. 
  7. 7. Place in the oven and bake 25-30 minutes, turning after 15 minutes.
  8. 8. Adjust seasoning and serve hot!
Notes: The Best Best Potatoes For French Fries Oven References, Start with a hot oven, about 400°f or 425°f. Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on …

Oven Baked Russett French Fries

Oven Baked Russett French Fries
Taste like deep fried fries... Credit to Sizza
Provided by: Zoot580
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 3 servings
Cuisine: not set
Number of ingredients: 4
  • 3 Russett Potatoes ; Peeled and cut lengthwise into even sized wedges
  • 5 teaspoon Vegetable Oil
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper ; freshly ground
  • Calories: 50 calories
  • Fat: 5.67816999091667 g
  • Carbohydrate: 0.0216033333333333 g
  • Cholesterol: 0 mg
  • Fiber: 0.00883333333333333 g
  • Protein: 0.00365 g
  • Saturated Fat: 0.418443853497679 g
  • Serving Size: 1 1 Serving (6g)
  • Sodium: 302.327066666667 mg
  • Sugar: 0.01277 g
  • Trans Fat: 0.0691367707227894 g
How to cook:
  1. Preheat the oven to 475° F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
  2. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
  3. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
Notes: 5-Step Easy Garlic Baked French Fries Recipe, Key Ingredients – Easiest Garlic Baked French Fries Recipe. Below are some key and optional ingredients for this recipe: Russet Potatoes: You can …

Russet Potato Fries

Russet Potato Fries
These classic fries are quick, easy, and will be a guaranteed favorite at any party.
Total time: 45 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 4
  • 1 1/2 lb. russet potatoes (cut into 1/4 in. thick strips)
  • 5 tbsp. canola oil, separated
  • Kosher salt
  • pepper
How to cook:
  1. Toss together potatoes, 2 tablespoons canola oil. Season with salt and pepper.
  2. Brush 2 large baking sheets with 3 tablespoons canola oil. Heat in a 450 degrees F oven for 5 minutes. Arrange potatoes on hot pans. Bake turning once, until golden brown, 20 to 22 minutes.
Notes: Crispy Baked French Fries [EASY Oven Baked French, Arrange the fries on the wire rack with some space between each fry. Season the fries liberally with sea salt. Bake at 425F for 20 minutes, flip, and …

Baked French Fries

These baked french fries are potato strips coated in oil and seasonings, then oven baked until golden brown and crispy. A super easy side dish that's always a hit with both kids and adults alike.
Provided by: Sara Welch
Total time: 70 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 9
  • 4 medium Russet potatoes (scrubbed and cut into 3/8 inch wide sticks)
  • 1/4 cup oil (such as vegetable oil or peanut oil)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped fresh parsley
  • cooking spray
  • Calories: 261 kcal
  • Carbohydrate: 31 g
  • Protein: 6 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 5 mg
  • Sodium: 741 mg
  • Fiber: 2 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Place the potato sticks in a bowl of cold water. Let the potatoes soak for 30 minutes, then drain and pat dry.
  2. Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
  3. Place the potatoes in a large bowl along with the oil, onion powder, garlic powder, smoked paprika, salt and pepper.
  4. Stir well until the potatoes are completely coated in oil and spices.
  5. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 30-35 minutes or until golden brown. Sprinkle with parsley and serve.
Notes: The Secret Technique for Getting Crispy Baked French, Pick the Right Potato. Grab Russet (aka Idaho) potatoes for your baked French fries. They’re high in starch and low in water, so they’ll bake up …
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