These beautiful fries are a go-to side dish at our house! They go with almost everything. One of our Friday night favorites is baked chicken wings with these golden perfect bits of goodness. And maybe the best part is that they don’t take any longer to make than the frozen ones in the giant plastic bags with all of the preservatives in them…and once they are cooked they freeze very well so you can just take them out of the freezer and pop them in the oven at 425° for 10-15 minutes or in the air frier at 350° for 5-8 minutes. Oh, and by the way if you prefer sweet potato fries the recipe is exactly the same–just use sweet potatoes instead of white ones.
(makes 4 servings)
4 large white potatoes OR sweet potatoes
1⁄2 teaspoon salt
1⁄2 teaspoon Baltimore Seasoning Blend (See Chapter 7) (optional) 1⁄2 teaspoon paprika
1⁄2 teaspoon sugar
2 tablespoons olive oil
1. Preheat oven to 425°
2. Wash the unpeeled potatoes with running water and a vegetable brush, then slice into fries by first cutting the potato in half long ways so the pieces are flat on one side then laying the halves flat side down and slicing into thin strips.
3. Wash potatoes in colander and drain thoroughly. Put into large bowl.
4. Mix in all seasonings and olive oil and toss to coat the potatoes.
5. Arrange in a single layer on parchment paper covered cookie sheet.
6. Bake for 30 minutes.
**If you like your fries extra crispy, then you can put them under the broiler for approximately 90 seconds after they are finished baking, but this is optional.
Enjoy your fries,
Suzie