I love crispy french fries. Although I am not much of a dessert person, I have never met a fry I didn’t like. Unfortunately, french fries come with a lot of grease and fat. So, in order to indulge, I needed to figure out how to make them, so they taste just like the bad ones.
My first trick to french fries is using a Mandoline. This very inexpensive kitchen tool helps to cut perfectly even fries. Although I prefer a half inch cut, the Mandoline allows for a variety of sizes. I cut the fries and put them in a bowl of cold water until I am ready to cook.
The next trick to perfect fries is to preheat the oven BEFORE putting the potatoes in the oven. The oven should already be hot. I also just bought a Copper Chef Crisper Pan. This pan is literally a super hero; nothing sticks and everything cooks equally. Its almost like an air fryer in the oven, but its much cheaper and has multiple purposes.
Once the oven is pre-heated, using a colander drain the water from the bowl. Shake any excess water from the colander, but do not dry the potatoes. Return the potatoes to the bowl. Using a generous amount of onion powder, pour it in bowl and toss with your hands.
You may add any other spices and flavors you wish in powder form. If you are avoiding salt, use other seasonings. If not, salt and pepper can be added as well.
The last and final secret to perfectly crispy fries is spreading them evenly on the pan. Do not allow any fries to overlap or touch.
That’s it. Its simple, and they taste fabulous! You don’t have to miss out on your favorite foods!Print
Oven Baked Garlic Fries with Sriracha Ketchup is a decadent treat for adults. Indulge and enjoy some comfort food without the guilt of fat and calories. These are so good, you might make a second batch.
- 5 large, washed skin on Baking Potatoes
- 1/4 cup or more Garlic Powder
- 1/8 cup Fresh Ground Pepper
- to taste Sea Salt
- 1/2 cup Organic Ketchup
- 2 Tablespoons Sriracha
- Using a mandoline, on 1/4 inch setting, cut the potatoes into equal sized fries.
- Place them in a bowl of cold water, after each potato is cut to prevent browning.
- Make sure the water is high enough to cover the potatoes.
- Preheat the oven to 425 degrees.
- Place a silicone mat or parchment paper on the large baking pan or use the Copper Chef Crisper Pan
- Drain the potatoes right before you plan to cook them.
- Using a colander, drain and shake all remaining water from the potatoes.
- Return potatoes to the empty bowl.
- Toss with seasoning.
- Place fries in a single layer on the pan.
- Cook for 35 minutes at 425 degrees until Crisp.
- I served with Sriracha ketchup, but feel free to choose your own dipping sauce.
- Add 2 Tablespoons of Sriracha to 1/2 cup Organic Ketchup.
- Stir together.