I love fries, but I cannot eat fried food as much anymore, in fact I haven’t anything fried since January! That doesn’t mean I cannot enjoy my fries, baked fries can be just as good! If you choose to fry that is perfectly fine and will be totally amazing, but if you are like me and have to avoid fried foods for health reasons, then these baked fries are the ones for you.
When I was a kid my mom and aunt would take my cousins and I to the Greek festival every June during the Carrousel of the Nations Festival, a few of my friends from school were in some of the acts, and the food was delicious! One thing that I remember were the fries, oh my goodness they were the best tasting fries ever! This is my recreation of those fries that I enjoyed so much as a kid.
For crispy baked fries I will tell you some of my tips, firstly I use russet potatoes, I partly peel the skin, you can keep the skin on if you like. I cut the potatoes and leave them in cold water as I continue to cut the rest, I rinse the potatoes two times and drain. I then lay them on paper towel and dry them as much as I can.
I then sprinkle some cornstarch, you don’t have to go out and get some if you don’t already have it, but if you do by all means use it, it helps absorb any liquid the potatoes may release, for a nice crispy fry.
I use parchment paper, it is important you use it otherwise the potatoes wills stick to the pan.
You may use garlic salt in the seasoning, I do at times and I don’t at others depending my mood.
You may also season with lemon or vinegar it is a personal preference.
As for measurements for the seasonings and oil I don’t measure, I just season and taste.
What you will need:
- 3 russet potatoes
salt and pepper
1 tsp cornstarch – optional
1/2 cup crumbled up feta cheese
Scrub potatoes and peel if desired cut into sticks. Rinse potatoes and dry with paper towel. Sprinkle the cornstarch over the cut potatoes if using now. In a bowl season with salt, pepper, oregano and a generous drizzle of olive oil.
Taste to see if you need more seasoning. Transfer to a baking sheet lined with parchment paper.
Bake at 400 to 425 for about 45 minutes, every oven is different so may be done sooner or later. At the end of baking, I like to put the broiler on at low for a minute or two to get a nice crisp top.
Transfer fries to a serving plate, crumble up feta over the fries, and rub some dried oregano on top. Serve with lemon wedges or vinegar. Enjoy!