Oven-Baked Potato Fries Recipe

This is a simple potato wedge recipe that's a favorite around our house. Rather than spreading the potato wedges on the baking sheet and drizzling the oil and adding the spices, I'll put everything into a Ziploc bag. I'll shake it until the oil and spices are evenly distributed and then pour then onto the baking pan.

There is no substitute for boiling peeled and cut potatoes for 15 minutes, drying potatoes (best done on soft kitchen towel), then deep frying in peanut oil for about 7 minutes. You can extend the life of the peanut oil by peeling the potatoes and cutting them as "shoe string fries. In this case, you don't boil the potatoes, just rinse off the starch, dry and deep fry. Both methods will result in superior French Fries. Henri Pierre Laborde, Head Chef, Resh Cottage.

We really liked these oven fries. I had smaller potatoes and cut each into 9 wedges. I really didn't think that the thyme would add anything to the fries and I was so wrong. I followed Baking Nana's advice and put the potatoes into water after peeling and then again after cutting. I did cut the recipe back by half but otherwise followed it as written. Great, simple recipe and so easy. I am really looking forward to trying the sweet potato version. Thanks for sharing. Update: I made the sweet potato version today. The cinnamon didn't appeal to me so I used 1/2 tsp each salt, pepper, smoked paprika and garlic powder. Great flavour but I found that they didn't crisp up as much as the white version. Definitely a keeper.

I sprinkled smoked paprika over top just before they went in the oven. Also increased cooking tome by 15 minutes. Kosher salted when they came out of the oven, Tasted delicious!!

The cooking time was just right. I did cut my potatoes into 8 wedges each, so they were a little smaller wedges. I used grape seed oil instead of olive oil. Tip: peel the potatoes and place in cold water. Cut them into wedges and then back into the cold water. Drain & DRY thoroughly, then coat with oil and seasoning.

The whole family loves this recipe and it’s become a staple. Don’t skip the thyme, it adds a great flavor. I toss them in parmesan cheese right before I serve them.

I thought I should try these and am I glad I did. We are always trying to cut fat from our diet. These potatoes were wonderful, tasty, and easy. My husband doesn’t like thick potatoes, soo I cut my wedges thinner than called for, and this is now his new favorite. So easy. I did soak in ice cold water, then dryed them before oil and spices. Doesn’t get easier or more delicious!

These are really good and soooo easy. i include one more step which i believe makes them even crispier. soak your cut fries first for 15-30 mins in cold water. drain, blot and dry as much as possible, then season and proceed. YUMMY!

I placed the wedges in my microwave dry for 7 Min, let them cool, then followed instructions to the (T). They were Great.

Do NOT use aluminum foil. I used a pastry brush to coat them and then flipped them over and coated them again before cooking. I also mixed in some peeled and sliced yams. They are great for leftovers to include as a side dish for a gluten-free breakfast of eggs (really no need for toast).

What a quick, fun, & easy recipe - especially for a last minute Sunday night appetizer! I used 3 smaller russets and cut into smaller wedges for extra crispiness. I was out of cheddar cheese so I fined grated some parmesan-asiago on top immediately from oven. Yummy, Melty, Cheesy, Salty!!

Didn't realize I was out of Thyme until I was ready to 'dust' the oiled potato wedges with it. I did have a HUGE thing of Montreal Steak Seasoning, so I omitted salt and pepper and just liberally applied the MSS. I noted that a few 'complaints' were the level of done-ness: I did 10 minutes on one side, pulled the pan out and flipped each potato wedge for 10 minutes on the other side. I then pulled them out, put the wedges upright/skin side down in the pan and put them back in the stove BUT turned off the stove. **PERFECTION**

My husband and I liked them, and I made them with russets and reds, and one sweet potato. I forgot the cheese (late night), but they were great with fry sauce.

Such a delicious surprise.

These were easy but lacking something in flavor. I even salted them and added the thyme before cooking. They were dry even though they were covered on all sides with olive oil and I even brushed on more near the end of baking. I've had much better results with just a packet of seasoning and oil in a bag and shake then bake, than I did with this. I don't know what went wrong. They didn't have a baked potato taste or a french fry taste. They were just okay.

anything to make things easier!

I should of added more salt other then that is was super easy and my kiddos were very happy!

Perfect just the way it is.

Just what I needed today.

How E-Z can potatoes be. Use olives oil for the flavor element!