Kids in the Sink

Oven Fries

on March 28, 2012

Sometimes in the grocery store you have impulse buys. I’m usually pretty good about not even paying much attention to the random things they put on the end caps or the middle aisles. Sometimes, though, I am a sucker. This was one of those sucker occasions rather a frugal one. I bought hot sauce chips. Random, right? I’ve never even heard of the brand they were but they had the Texas Pete logo on the bag and I was in like Flynn. By the way, not sure who Flynn is, except the ruggedly handsome fellow in Disney’s Tangled. Back to the chips. So I picked them up, eyed the price, decided it was worth it, and brought them home. As I kind of expected, they’re not very good. In fact, they kind of taste like salt and vinegar chips with a little heat. Not horrible but definitely not something I’ll buy again. It’s ok to impulse buy sometimes. Just not hot sauce chips. What’s the weirdest thing you’ve ever bought on impulse?

One thing that I will never, ever buy on impulse again, though, is frozen french fries in a bag.  Yeah, they’re ok.  But they’re not great and can you even pronounce half the ingredients on that long list of ingredients on the back?  No good, friends. These fries have four wonderful, amazing, and pure ingredients.  And they’re BAKED! That means, at least in our world, that you can eat the whole portion by yourself if you so choose. They’re crispy and so much better than anything you’ll ever buy frozen and without much more work!

Baked Oven Fries


3 russett potatoes, peeled and sliced into even sized pieces
5 tbsp oil, divided (we use canola or vegetable)
3/4 tsp coarse sea salt
1/4 tsp freshly ground black pepper


  1. Preheat oven to 475˚.  Place potatoes in a large mixing bowl and cover with water. Let soak for 15-30 minutes. This step is integral to get some of the starch out of the potatoes so they’ll be crispy.
  2. Put 4 tablespoons of oil in a heavy, rimmed baking sheet (or jelly roll pan) and coat evenly by tilting the pan until the whole surface has been covered in oil.  Sprinkle salt and pepper evenly onto baking sheet.
  3. Drain potatoes and thoroughly dry them off with a clean kitchen towel. Also dry the mixing bowl the potatoes were previously in. Put potatoes back into mixing bowl and toss with the remaining 1 tablespoon of oil.  Arrange potatoes in an even layer on the prepared baking sheet.
  4. Cover baking sheet tightly with foil and bake for 5 minutes.  Remove foil and bake for another 15-20 minutes (rotating the pan in the oven after 10 minutes) or until the bottom of the potatoes start to get spots of golden brown.
  5. Using a metal spatula, flip each potato over to expose the still uncooked side and make sure to keep potatoes in a single layer.  Bake another 5-15 minutes until they’re to your desired crispness.
  6. Remove fries from baking pan onto a plate lined with paper towels and add more salt and pepper, if desired. Serve hot with your favorite ketchup or dipping sauce.

Source: Annie’s Eats


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