I have a new favorite way to cook by oven roasted french fries.
Instead of using salt, I use my homemade Emeril’s Seasoning Mix, and it is so good.
It takes my simple oven fries, and gives them a whole new taste.
Yield: 6 servings
Seasoned Crispy Fries
A simple roasted potato side dish.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 3 lbs of russet/baking potatoes
- ¼ cup vegetable oil ( yes that is a lot, but it is what makes these so good)
- 2 teaspoons Emeril's Seasoning ( or more to taste) see note below below
Instructions
- Heat oven to 450 degrees.
- Peel potatoes and cut potatoes into french fry size sticks. I slice them and then cut the slices into sticks about ¼-1/3 inches thick.
- Toss potatoes in oil and seasoning.
- Bake in preheated oven for 15 minutes, stir potatoes to loosen, and bake 10 more minutes or until edges are crisp.
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 300Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 32mgCarbohydrates: 49gFiber: 5gSugar: 2gProtein: 6g
Nutritional values are approximate and aren't always accurate.
I would have never though to use the seasoning on potatoes. Yum.
.-= carol at A Second Cup´s last blog ..A Week That Would Change History: Yom Shlee´shee: Third Day =-.
I think these taste like arby’s curly fries!
Yumm, these looks so good! I love finding new recipe blogs.
We also use emeril’s seasoning on our oven baked fries! Never made from scratch though! Sounds good!
these sound so easy i’m going to have to give them a try. i’ve tried making fries in the past but they never come out as crispy as i want but i think more oil is the key
I love the sounds of this recipe! Do you really cut the fries only 1/4″ long? or is that 1/4″ thick?
@AllieZirkle, No, sorry about that, it should be 1/4 – 1/3 inch thick not long.
Hi Lynn,
I was wondering if u have a recipe or link for baked steak? I wrote down the main ingredients and recipe with no baking instructions.
I thought i got it from your website or maybe your post one day as u are my number 1 source for recipes these days.
Thanks for any info u may or may not have,
jocelyn
No, I don’t have a recipe for that on my site. Sorry, I don’t think it was me.
I make these ALL the time…the best fries…better than deep fried.
It never fails that when I attempt to make home-made french fries, they stick to the pan and are never nice and crispy. What kind of baking sheet do you bake yours on? Perhaps my baking sheets are just not made for french fry making!
I use non stick ones or stoneware pans. I don’t usually have problems with mine sticking unless I cut back on the oil a lot. I am sorry that you have had issues with oven fries.
Maybe I’ll try my stoneware next time! My son & I made your recipe tonight with supper and even though they stuck to the pan and didn’t really crisp up (might need to up the amount of oil next time) – there wasn’t a single one left! So they were still a hit! 🙂
P.S. – I just pulled your recipe for Peanut Butter Granola out of the oven. Yum! Thanks for sharing all of your super yummy (and easy) recipes!
If you make these and stick them in the freezer- do you cook them the same when you are making them, and how do you cook them when you are ready to eat them?