Baked Seasoned French Fries are coated with a delicious, spicy seasoning mix and baked for a crispy, lightened-up, homemade side dish or snack!
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Welcome back to our Summer Guest Post Series, where every Friday this summer, a different talented food blogger will be stopping by to share a mouthwatering recipe!
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Happy Friday, everyone! I’ve been buried in packing boxes all week, but that doesn’t mean that y’all have to miss out on a tasty new recipe today. 😉 This morning, I am elated to introduce you to Liz from Love Grows Wild! Liz was one of the first bloggers I got to know and work with when I first started Five Heart Home, and she remains a dear friend to this day. And her talent? Well, it never ceases to amaze me, from her incredible furniture and home makeover projects to her scrumptious recipes. Please extend Liz a warm welcome, and be sure to hop over Love Grows Wild sometime soon to soak in her fabulousness!
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Hello, friends. Today I bring you french fries! Not the gross, fatty ones you get from the drive-thru…these fries are crispy and homemade with a delicious, spicy seasoning mix. And the best part is they are BAKED, not fried!
I figured I’d introduce myself AFTER hooking you with the french fries. You’ll like me more that way. 🙂
Hi guys! My name is Liz Fourez, and I am the blogger behind Love Grows Wild, a site dedicated to good food, beautiful homes, and showing you how to do it! I’ve had the privilege of knowing Samantha for a few years now, and let me tell you…that sweet, little Southern momma has a heart of gold and kitchen skills for days, and I am so excited to be visiting her blog to share this recipe with you.
Okay…back to the french fries!
Before I dive into how to make the perfect seasoned fries, I want to share a little french fry tip with you that I’ve learned over the years. Once you get your potatoes cut into nice, thin fries, soak the taters in some cold water for about an hour before cooking them. Soaking your potatoes with help remove some of the starch, which allows them to get nice and crispy on the outside while remaining soft and tender on the inside. Just be sure to drain and pat them dry really well before moving on to the next step!
Now let’s season them. First, a little oil. I like canola. Then a mixture of smoked paprika, cumin, garlic powder, cornstarch, salt and pepper. The smoked paprika is key to giving the fries a smoky heat and lots of gorgeous color.
Then onto a baking sheet and into the oven they go! Depending on how thick you cut your fries and how crowded your baking sheet is, it should take about 40-45 minutes for them to cook and get nice and crispy. After the 40 minute mark, watch them closely…they can go from “almost there” to “oh no!” quickly!
Serve these fries with hamburgers, hot dogs, or just a side of ketchup. They are perfect for summer meals and much healthier than fried fast food!
Baked Seasoned French Fries are coated with a delicious, spicy seasoning mix and baked for a crispy, lightened-up, homemade side dish or snack!
Ingredients
- 3 large or 4 medium russet potatoes
- 2 tablespoons canola oil
- 1 tablespoon cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Wash the potatoes, then cut them lengthwise into 1/2" thick slices. Then cut each slice lengthwise into 1/4" sticks. Fill a large bowl with cold water and soak the potato slices for about 1 hour. Drain the potatoes and pat them dry with paper towels.
- Preheat oven to 425ºF. In a large bowl, toss the potatoes with canola oil to coat. Mix the cornstarch, smoked paprika, salt, black pepper, cumin, and garlic powder in a small bowl, and add to the potatoes. Toss until potatoes are evenly coated in the seasoning mixture.
- Place potatoes in a single layer on 2 parchment-lined baking sheets and bake for 40 minutes, flipping the potatoes halfway through. Check the potatoes and continue baking another 5-10 minutes until desired crispness is reached. Serve with your favorite dipping sauce.
Notes
Bake time will depend on your oven, how thick you slice the potatoes, and how much you crowd the baking sheets. Keep a close eye on the potatoes after 40 minutes, as they can burn quickly!
Visit me at Love Grows Wild anytime and follow along on social media for updates!
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Here are a few of our recent recipes on Love Grows Wild…
Chicken and Broccoli Shells and Cheese
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Wow, Liz…I can almost smell those spicy, seasoned fries. In fact, I can practically TASTE them! Can’t wait to make ’em…my belly (and my kids) thank you in advance. 😉
More summer sides from Five Heart Home…
Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn
Tomato Cucumber Salad with Olives & Feta
Baked Parmesan Zucchini Rounds
Those french fries are simply beautiful! I could eat the whole batch…no doubt about it. Thanks to both of you for sharing…and for sharing at Weekend Potluck too. Go easy Sam! =)
I’m with you, Marsha…it would take no effort at all to scarf down a whole plate of these beauties! 😉 Thanks for stopping by and hope you’re staying cool!
Not anything like fried. Though the flavor was good, texture was icky, even though I left them in until close to “too done” I’m going back to fried and actually Crispy, however unhealthy…,