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Baked French Fries I

See the tasty way to make baked French fries. See more

READY IN 50 mins

Baked French Fries I

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"This is an easy way to make a great side dish for burgers!" — Ashlee

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Original recipe makes 1 serving Change Servings

1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika

1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

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Directions

Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.

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PREP 5 mins
COOK 45 mins
READY IN 50 mins

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Incredible fries! Important -- bake at 400 degrees, for 40-45 minutes, and turn at least once during the baking. If you use the 450 degrees in the recipe, the fries will burn. I mixed everything in a gallon size ziploc bag. For the spices, I used freshly minced garlic (no onion powder), paprika, cumin, cayenne pepper, and chili powder. I used 6 potatoes (4 russet, 2 sweet) and 1/3 cup oil. Delicious!!

—BandE

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Most Helpful Critical Review

Sep 12, 2003

These were actually pretty good, but I only give this recipe 3 stars since the time & temp are way off! Too hot & too long. I had to play with it a lot to save them from burning. Next time I will try them at 400 degrees for a half hour, and turn them halfway through.

—Lois Lane

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1,400 Ratings

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Dec 06, 2003

Mmmmmmmmm!!!!! These french fries were wooooonderful!!!! I cut the potatoes into sticks like normal fries and then baked them for 15 minutes, turned them over, and baked for another 15 minutes (the whole time at 425 since they're thinner than wedges), and I must say these are the tastiest fries ever! I also added salt and freshly ground pepper and garlic salt, and didn't measure it out- just kinda put on as much as looked good, and wow, were they tasty! I think the chili powder was what really put them over the top, so don't be shy with it, and remember that seasonings seem to lose some of their flavors when baked (which means put on more than you usually would)!

—The Bunny Chef

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Jun 27, 2007

This is a great recipe! The only reason I can't give it 5 stars is because it needs the tweaking that other posters mentioned: a little salt, lower temperature (400degrees), less cook time (30min), and they need to be turned 1/2way through. Thanks for posting this!

—Poetia

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Mar 12, 2008

These were phenomenally good! Quick and easy - and much tastier than the frozen variety. Cooking time and temperature will vary greatly on how thick you cut the wedges. I followed the recommendations of others and reduced the cooking time and temp to 425°F. However, after 30 min it was not ready. I had to increase the temperature to 475°F in order to ensure they would be ready in time for dinner. So, if you cut your wedges small and thin - you will need to cut the temp and cooking time. But if you cut true (thick) wedges - follow the recipes directions (although I strongly encourage flipping the potatoes halfway through the process). For a super easy cleanup - I poured the oil and spices into a gallon size Ziploc bag and mixed it all together until well blended - then I added the cut potatoes and kneaded and shook the bag until all the potatoes were well and evenly coated. Then poured it into a 9x13 glass baking dish lined with foil. Minor adjustments: I used paprika, garlic powder, salt, freshly ground black pepper, a pinch of chili powder - mine is exceptionally potent, and cumin)... The second time making this recipe I added fresh minced onion - and that was a very tasty addition too!

—Serena

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Jul 24, 2003

I'm a college student, which means that I don't have a lot of supplies or ingredients on hand when my tummy starts a'rumbling. But this recipe is really easy, and can be made even if you don't have all the ingredients. What I did was cut up a bunch of potatoes into wedges, put them in a Rubbermaid box, poured a little olive oil over them, sprinkled them with garlic powder, salt, pepper, and red pepper then shut the box and shook vigorously. When the wedges were evenly coated, I put them on a cookie sheet and stuck them in the oven. Delicious!

—SHIFFLEE

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Dec 06, 2003

FOR THOSE WHO THINK THIS RECIPE TOO BLAND: Take one onion for every 3 potatoes. Cut it in half lengthwise and cut it into slivers. Take all ingredients, including the onions, and put them in a zipper bag. Knead and shake until ingredients are thoroughly mixed. Proceed with recipe directions. The onions add quite a bit of zing as well as nutrition!

—ROSCOMAC

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Sep 21, 2006

Excellent, easy and less fat than deep fried! Use any seasonings that appeal to you. Done in about 30 minutes using my convection oven. I turn the potatoes halfway through the cooking to get them more evenly brown. I am surprised by the number of people saying theirs came out burnt. My advice is, don't just close the oven door and forget it. Check on the progress every 5 minutes or so and take them out when they are brown and done.

—chellebelle

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Nutrition

Calories
357 kcal
18%

Carbohydrates
54.7 g
18%

Cholesterol
0 mg
0%

Fat
14.1 g
22%

Fiber
4.7 g
19%

Protein
5.4 g
11%

Sodium
27 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked French Fries I

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 357
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 27mg 1 %
Potassium 1012mg 28 %
Total Carbohydrates 54.7g 18 %
Dietary Fiber 4.7g 19 %
Protein 5.4g 11 %
Sugars 5g
Vitamin A 20 %
Vitamin C 54 %
Calcium 3 %
Iron 14 %
Thiamin 27 %
Niacin 38 %
Vitamin B6 54 %
Magnesium 24 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.