Delicious baked fries! So many variations to try!
6 | Russet potatoes (Fingerlings are a great choice as well) | |
6 | Clove | Garlic |
8 | Spring of fresh thyme, picked from stems | |
5 | Tablespoon | Olive oil |
Salt and freshly ground pepper to taste |
Fresh Rosemary Fries
Directions
Follow original directions, but omit thyme and garlic and replace with 4 tablespoons chopped fresh rosemary, reduce olive oil to two tablespoons.
Baked Chili-Cheese Fries
Directions
Omit thyme, garlic cloves, olive oil and black pepper. Stir together 3 teaspoons chili powder and 2 teaspoons each: dried cilantro, onion powder, garlic powder and ground cumin in a small bowl. Sprinkle on potatoes before baking. Sprinkle 1 1/2 cup shredded reduced-fat Mexican blend cheese over cooked “fries” and bake for a minute or 2 longer to melt cheese.
Steakhouse Baked Barbecue Fries
Directions
Omit thyme, garlic cloves and olive oil. Stir together salt, pepper and 2 teaspoons garlic powder and 2 teaspoons onion powder in a small bowl. Brush potato wedges with 1/2 cup barbecue sauce, then sprinkle seasonings over potatoes before baking.
Yield | |
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Source | Photo and Recipe courtesy of Potatoes USA |
Prep time | 10 minutes |
Cook time | 20 minutes |
Recipes | Vegetarian Baked 30 Minutes or Less |