Baked French Fries

As I predicted the other day, Ryan and I did indeed have chicken fingers again.  I made them for dinner on Friday.  Instead of throwing some Ore-Ida frozen French fries in the oven to complete our meal, I decided to try and make my own fries.

That idea sort of worked.

Ryan's baked French fries turned out great.  A little crispy, but nothing that reducing the baking time won't solve.

My sweet potato fries, however, did not fair too well.  This is the good photo.

This is what happened to some of the beautiful potato slices:

Rest in peace, yummy sweet potatoes.  Rest in peace.  The same goes for my cookie sheet.  I think I did it in.


Oven Baked French Fries
Recipe courtesy of eHow.com

Ingredients:

• Russet potatoes
• Olive or canola oil
• Salt
• Pepper

Directions:

1. Preheat the oven to 450 degrees F.
2. Spray a roasting pan or baking sheet with non-stick spray.
3. Wash 6 russet potatoes.  You can peel them or leave the skin.
4. Cut the potatoes into 1/4 to 1/2-inch fries.  A thinner fry will cook faster.
5. Put the fries in a bowl and toss them with 1/4 cup olive or canola oil and salt and pepper.  At least 1 tsp salt will be needed.
6. Put the fries in a bowl and toss them with 1/4 cup olive or canola oil and salt and pepper.  At least 1 tsp. salt will be needed.
7. Cook them in the oven for 30 to 40 minutes until golden brown.  While cooking be sure to turn the fries with a spatula, or take out the pan and toss them so all sides get browned.
8. Serve.

I only used one potato, so I adjusted the oil, salt, and pepper as needed.  I should have adjusted the baking time.  Oh well.  Live and learn, right?


Ina Garten's Baked Sweet Potato Fries
Recipe courtesy of Food.com

Ingredients:

• 2 medium sweet potatoes, peeled (if desired)
• 2 -3 tablespoons olive oil
• 1 tablespoon light brown sugar
• 1/2 teaspoon kosher salt, plus extra for sprinkling
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Preheat oven to 425 degrees F.
2. Cut sweet potatoes in wedges or like french fries.
3. In a bowl, pour olive oil and toss to mix.
4. Sprinkle brown sugar, salt, and black pepper.  Toss to coat wedges.
5. Spread out in a single layer on a cookie sheet.  Bake for 15 minutes, then take out and turn wedges over.
6. Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.
7. Sprinkle with extra kosher salt to taste.  The cooking time will depend on how big the wedges are. Enjoy!

Clearly, this was way too long to bake my sweet potatoes.  I did keep the oven on 450 since that's what the chicken fingers were baking at, but that shouldn't have made that big of a deal, right?  No biggie.  I ate around the charred parts, and they were still delicious.  Next time, I will only put the fries in the oven for the last 12-15 minutes the chicken fingers are baking.

You hear that?  Next time.  Yep, they were still pretty darn good!