rachel12/13/10




These are the best oven fries I have ever tried. Oven fries are a great for the more dietetic crowd and for those in rush. It is a lot less of a mess then deep frying.






  • SERVING/YIELD
    4 portion fries


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #591















  • rachel

  • ShaindyN











INGREDIENTS













  • 3 Large Potatoes










  • - Paprika










  • - Salt










  • - Black Pepper










  • 1½ Tbsp Oil










  1. Preheat the oven to 450 degrees. Cut the potatoes into thin flat wedges. It should be the same length as regular fries but wider and thiner, more like thin steak fries. You can soak the cut fries in water while you work on the rest of the potatoes to keep it from going bad.



  2. Place all the fries on a tray. Use a silicon mat if you have one (it will come out much better with it) or a heavy metal tray. If you have neither of these then just use baking paper.



  3. Spice the fires with Paprika, Salt and Pepper. I use freshly ground kosher salt and pepper for better taste but regular is fine. Add the oil and mix up the fries so that the spices and oil are evenly distributed.



  4. Make sure that all the fries are lying on the pan and not jumbled on one another, they wont bake evenly otherwise. Bake for about 15 minutes. If you are not using a heavy metal tray or a silicon mat then the fries will take longer are require turning over. With a silicon mat it will bake on both sides. When it is a little crispy and golden brown it is ready.















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
4.0   (1)
 
 

LOVE THEM!

Rating:
 
4.0
Reviewed by GEECH
January 11, 2011
 
Last updated: January 11, 2011

Great, Great Recipe! I wanted a potato type side dish the other night for supper, but I did not have the patience to fry some french fries. This was a great idea! They tasted great- even better then oil fried fries. After 15 minutes though they were not too crispy so I kept them in for longer. Maybe beacuse I was not using a silicon mat, rather an aluminum foil cookie sheet. Thanks for the recipe!

 
 
 
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