Perfect crunch on the outside. Tender on the inside. Three simple ingredients makes this amazingly yummy oven baked French fries a healthier version compared to deep frying. You will be delighted with every bite – old bay seasoning is just a simple magic ingredient.
Don’t work-around any of the steps in the recipe and your fries will come out as perfect as when I make them. All of the steps are important – from keeping the peeled potatoes in cold tap water to the amount of olive oil; and the two temperature cooking step is equally as important. The lower temperature softens the potatoes and the higher temperature brings about the crispy crust and lightly brown color.
I hope you will try this kid-friendly, vegetarian and vegan side dish or use it as a snack. Enjoy and Happy Cooking!
Baked French fries with old bay seasoning
Baked with three simple ingredients makes for a healthier version of French fries that has the perfect crunch outside and the right amount of tenderness inside.
- 4 large idaho potatoes
- 4 tablespoons extra virgin olive oil
- 1 1/2 tablespoons old bay seasoning
PREHEAT OVEN 375F
Rinse potatoes. Use a peeler to remove the skins.
Note: As you peel potatoes place them in a large bowl with cold tap water to prevent them from getting brown.
Cut each potatoes into French fry shapes. As you cut the potatoes put them back into the water so that they do not get brown.
Note: Cut the potatoes lengthwise first, then quarter and cut the quarters into 1/2 to 3/4 inch thickness. If you have a French fry gadget feel free to use it.
Once all the potatoes are cut into French fry shapes, rinse them thoroughly. Cover the potatoes in cold tap water and allow them to sit in the water for 1/2 hour.
Note: Change the water if it gets cloudy. You may have to do this at least once.
Discard the water and transfer the potatoes strips onto a large cloth kitchen towel. Use a second towel to dry the potatoes thoroughly.
Note: Don’t leave the potaotes unattended once it is out of the water . You really don’t want to use browned potatoes.
Transfer the potatoes strips onto 2 sheetpans lined with parchment paper.
Note: For this batch of potatoes, I had to use two pans to achieve single layers. I used a half sheetpan and a quarter sheetpan.
Season the potatoes. For the half sheetpan, sprinkle 1 tablespoon old bay seasoning and drizzle 2 to 3 tablespoons extra virgin olive oil. For the quarter sheetpan use 1/2 tablespoon old bay seasoning and 1 tablespoon of the oil.
Note: Do not skimp on the oil as this will aid in getting the fries to the desired crunch. You also don’t want to drown the fries in oil.
Mix the potatoes strips to coat with the oil and old bay.
Bake the potatoes for 20 minutes.
Remove from the oven. Increase the oven temperature to 450F.
Use a spatula, to flip the french fries over. Return to the oven and bake 20 to 25 minutes until lightly brown and crunchy on the outside.
Transfer to a serving platter. Garnish with old bay seasoning, if desired. Serve with your favorite side dish or munch as a snack. Enjoy.