Potatoes, onions and more.

Family Favorite Baked Fries


Delicious baked fries!  So many variations to try!


6 Russet potatoes (Fingerlings are a great choice as well)
8 Spring of fresh thyme, picked from stems
5TablespoonOlive oil
  Salt and freshly ground pepper to taste


  • Preheat the oven to 450°F.
  • Place whole potatoes (do not poke) into microwave-safe covered dish.
  • Microwave on HIGH for 3 to 4 minutes. Let cool.
  • Cut each potato lengthwise into 8 even wedges
  • In a large mixing bowl toss the potatoes with garlic cloves, olive oil and thyme, and sprinkle lightly with salt and pepper.
  • Arrange the potatoes and garlic in a single layer on a baking sheet.
  • Bake for 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes until dark golden brown on all sides. Transfer to a plate and serve.


Fresh Rosemary Fries
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
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
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.


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time20 minutes
RecipesVegetarian Baked 30 Minutes or Less