Man on a Ledge is not a good movie. I thought I should let you know, just in case you were on the fence. Fence? Ledge? No pun intended.
I’m “watching” it as I type this because I told my husband I wanted to see something brainless tonight that wouldn’t require much thought. When the heck did Ed Harris get so old? Who wears a skimpy tank top with a push-up bra to a diamond heist? And…ohhhh, the dude just jumped off the ledge!
Anyway, it’s actually much more fulfilling to relive these fries that I made tonight. Mmmmm. Fries.
French fries are my favorite food. I prefer “hand-cut” fries although I’ll settle for a good shoestring. Please do not ever batter my fries (I’m looking at you, Burger King). And I refuse to acknowledge steak fries (way too high of a soft middle:crispy outside ratio).
These healthy baked “fries” are packed with flavor and they always win with the whole family. To be honest, I should admit that they aren’t all that spicy as written. You could definitely kick them up a notch, but I can’t because of the little fussy fussies.
Equally as much as I love fries, I hate scrubbing pans. I am a new parchment paper convert. I never used to buy it thought it because it was expensive and wasteful. Screw that. It’s easy and saves me time. Bingo!
You can make these on parchment like I did or directly on the baking sheet. They will get crispier right on the sheet but a lot of that crispy goodness might stick to the pan. It’s your call.
Oops, the closing credits are rolling. Why was he on the ledge, again? I think I missed something.
- 3 medium russet potatoes (about 1.75 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- Preheat oven to 425 degrees F (230 degrees C).
- Slice potatoes into “hand-cut” size fries as pictured.
- Place sliced potatoes in a gallon size Ziploc bag and add the remaining ingredients.
- Coat potatoes with the spices and oil by shaking bag well.
- Line a baking sheet with parchment paper and spread potatoes out in a single layer
- Bake 20 minutes. Flip the fries over and crank oven up to 450.
- Cook 10 minutes, flip again and cook 10 more minutes or until potatoes are crisp and not burnt. Watch carefully during the last 10 minutes.