Oven-Baked Steak Fries

Did you know that some of those frozen bags of french fries are not gluten free? Potatoes are gluten free, but then they’re covered with a coating that contains all kinds of unnecessary (and unwanted) stuff.

I have an idea: make them yourself!

These are my everyday homemade french fries.  I cut them like steak fries here, but cut them any way you like, just adjust the baking time!

Regular Russet potatoes with the skin on are our favorite.  But red (new) potatoes work great, too.

Ditch the bagged fries and try these.  Preferably with a mayo-and-ketchup dipping sauce.  Divine.

Oven-Baked Steak Fries

2 pounds Russet potatoes (about 4 regular), washed thoroughly

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 – 1/4 cup canola oil

Preheat the oven to 375 degrees (350 degrees convection).

To cut the potatoes into wedges, first cut down the center lengthwise.  Cut these pieces lengthwise until you have 16 wedges per potato. (or use a mandolin for this part)

In a gallon sized zip-top bag, start by adding 1/8 cup oil.  If there’s too much oil, the fries will never get crispy!

Add the seasonings to the oil and mix together.

Add potatoes, seal the bag, and gently toss to coat.  Add a little more oil if needed.

On a parchment lined baking sheet, spread potatoes out in one layer.

Bake 30-45 minutes, or until the fries begin to brown and crisp up.  Ovens vary, so just watch them!

 

 

 

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