Oh yes, this side dish is GOOD. So are potatoes. Especially if we make them ourselves instead of getting them from a fast food joint (ew), restaurant or pre-made and frozen. Many of us think carbs are evil, I used to also. But that isn’t the case. We need them for energy and to function well. If you happen to have a fat loss goal, perhaps you shouldn’t go ahead and eat ALL of the french fries, but have a few. You’ll survive 🙂
I’ve been wanting to make my own fries for a long time but for some reason I always pictured it being a very difficult process. Apparently I was very wrong because this is easy peasy and I probably make these twice per week for us to have alongside a protein and veggie.
You can play around with the seasoning, so far this is my favorite combo 🙂
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 4 russett potatoes
- drizzle olive oil
- sprinkle sea salt
- sprinkle garlic powder
- sprinkle paprika
- sprinkle black pepper
Ingredients
|
|
- Preheat oven to 400
- Peel potatoes, this step is optional. I've tried making these with the skin on and off, both are good!
- Cut potatoes in half lengthwise then continue to slice them. If you like thinner fries slice them thin, if you prefer wedges make them thicker!
- Pat the fries down with a paper towel to dry.
- Toss in a bowl with olive oil, make sure they're coated well. Sprinkle salt, pepper, garlic powder and paprika.
- Line 2 baking sheets with parchment paper. Spread the potatoes out onto the baking sheet. Leave space between the fries so they can crisp evenly!
- Bake at 400 for 15 minutes then flip the fries. Bake for another 15-20 minutes, until they're at your desired crisp-ness.
- Eat em' up with some ketchup or your favorite dipping sauce!
They look so yummy. Maybe we can have them next week!