I adore French fries (but I don’t love the damage they do to my weight) and always have. Like many folks, McDonald’s fries were my first love. But I have eaten some awesome ones since them. In fact, I still salivate over the delicious, crispy waffle fries that I had at the Ritz-Carlton in Naples three or four years ago. They were coated with an amazing spice mix that made them wildly addicting. Unfortunately, when we returned the following year, there was a new chef and the waffle fries weren’t served any more. Darn. If anyone happens to know the recipe though, I am all ears!
For years, I have been trying to make a good French fries at home that didn’t involve deep frying. No such luck, though. The combinations I tried (cooking method, temperature, oil, etc) just didn’t do it. But I’ve finally got it. These Super Easy Low-Fat Oven Fries are crispy on the outside, soft on the inside — just the way I like ’em!
These fries are low in fat, since they are oven baked and use little oil, which means I can still eat them whether I am watching my weight or not. They are also highly customizable, which I love.
Looking for more great fry ideas?
Potatoes are complex carbohydrates (that’s good) and contain about 100 calories each. It’s best to eat them with the skin on, since that is where all the good nutrients like vitamin C are stored. They are good sources of fiber, potassium and are naturally fat and cholesterol free, so long as you keep the skin on (just be sure to wash well to remove any dirt).
- 4 medium potatoes (I suggest Idaho or Yukon Gold)
- 2 tbsp olive oil
- seasonings of choice (see below)
- Salt and pepper , to taste
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
Wash the potatoes well and pat dry. Using a mandolin or cutting by hand, cut the potatoes into long strips, about 1/4 inch to 1/2 inch on each side. Put the potatoes in a zipper bag or large bowl and toss with olive oil. Add seasonings and toss again to coat.
Spread the potatoes out on a baking sheet in one layer.
Bake for 25-30 minutes, tossing several times during the cooking process. The fries are done when they are a light brown, cooked through and a bit crispy on the outside.
The Refined Fry: 1/2 tbsp finely chopped fresh rosemary and 1/2 tbsp freshly grated Parmesan
Winter Herb Delight: 1/2 tsp garlic salt, 1/4 tsp dried basil and 1/4 tsp dried marjoram
Hungarian Revenge: 1/4 tsp garlic powder and 1/4 tsp paprika
Cajun Capers: 1 tsp Cajun seasoning
Yes, potatoes are not an herb, but they are a vegetable (although I consider them more of a starch. With all the herby possibilities for seasoning these though, they are a great addition for this week’s Weekend Herb Blogging. WHB was created by Kalyn of Kalyn’s Kitchen and is being hosted by The Expatriate Chef from The Expatriate’s Kitchen. Check out the site tomorrow for a roundup of great herb and veggie related posts.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.