Baked Seasoned Fries
User Reviews
4.8
Baked Seasoned Fries
Description
The Baked Seasoned Fries recipe involves slicing potatoes into quarter- to half-inch pieces, leaving the skin on if desired for extra texture and nutrients. Coating the slices with cornstarch helps absorb moisture and promotes a crispy crust when baked. After dusting with cornstarch, the potatoes are tossed with coconut oil to ensure even cooking and browning, though other oils like olive or vegetable can be substituted.
Seasonings including smoked paprika and cumin are added to impart smoky and earthy flavors, which complement the natural sweetness or starchiness depending on the potato choice. Salt and black pepper adjust the savory balance. The fries are arranged in a single layer on a baking sheet to encourage even browning and crisping.
Baking occurs in a preheated 425°F oven initially for about 25 minutes, then the fries are flipped for an additional 15 to 20 minutes to achieve an even golden crispness. The fries are best served immediately while warm and maintain best texture fresh from the oven. Optional condiments can be added according to personal taste.
Leftover fries can be refrigerated in an airtight container for 2 to 3 days or frozen after an initial freeze on a tray to prevent sticking, kept up to six months. Baking times may vary based on potato thickness and oven variation, so monitoring near finish is recommended to prevent burning.
Ingredients
- 2 potato russet or sweet potatoes, washed and trimmed into 1/4 to 1/2-inch slices (I didn’t peel, extra-large or 3 medium/large
- 1 tablespoon cornstarch
- 2 tablespoons coconut oil in liquid state
- 2 teaspoons smoked paprika or to taste**
- 2 teaspoons cumin or to taste
- salt to taste
- black pepper to taste
- Condiments for serving, your favorite
Instructions
- Preheat oven to 425F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Slice potatoes and put into a gallon-sized Ziplock.
- Sprinkle cornstarch into bag, seal bag, and toss potatoes to coat.
- Open bag and add oil, seal bag, and toss potatoes to coat.
- Open bag and add smoked paprika, cumin, salt and pepper, seal bag, and toss potatoes to coat. Really manipulate the potatoes all around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the oil and spices.
- Transfer potatoes to baking tray, arranged in a single flat layer, not quite touching, if possible. They don’t have to be in rows, but I find this easiest when it’s time to flip.
- Bake for about 25 minutes. Remove from oven, and with a tongs, flip potatoes over.
- Return tray to oven and bake for about 15 to 20 more minutes, or until done.***
- Remove from oven and serve as soon as they’re cool enough to eat; fries are best warm and fresh. Optionally, serve with ketchup or your favorite condiments.
Notes
- Alternate oils such as olive, vegetable, or canola oil can be used instead of coconut oil if preferred.
- Seasonings may be substituted or adjusted according to personal taste preferences.
- Oven baking times can vary; watch fries carefully near the end to avoid overcooking or burning.
- Store leftover fries in airtight containers refrigerated for up to 3 days or freeze them after initial flash freezing on a tray for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 206kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 122mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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