Monday, October 26, 2009

Quick, simple and ever so good!

We have wonderful “new” potatoes from the garden. Fresh potatoes have such a fresh flavor and the texture is crisp. When cut into slices or sticks, these potatoes literally snap when broken. Faced with such bounty, I made one of our favorite dishes—Oven Fries. About ten years ago, I began making fries in this manner. They are simple, quick, and ever so good.

One of the really nice things about these fries is their flexibility with regards to seasoning--it can be adjusted to suit your particular tastes. We don’t use ketchup, so prefer our fries on the spicy side. Make sure you select a baking sheet with sides that is large enough to hold the potatoes in a single layer.

Oven Fries

3 potatoes

¼ c. olive oil

½ tsp salt

½ tsp. hot or sweet Hungarian paprika

1 Tbsp. caraway seeds

a good grind of black pepper

Kosher or sea salt

Preheat the oven to 450. Select a baking sheet with sides and set aside.

Wash the potatoes and cut them into ½ inch sticks. I generally cut the potatoes in half length-wise. Then, cut each half in half length-wise again, and cut these slices into sticks. Don’t be too concerned about making perfectly exact ½ inch sticks. Place the sticks into a bowl. Drizzle the olive oil over them. Add the seasoning and spices. Toss with your hands to mix well.

Scrape the sticks onto the baking sheet. Spread them out in a single layer. Put the baking sheet into the oven. Bake for about 8 minutes. Using a spatula, turn the sticks. Bake for another 8 minutes. Turn again, if necessary.

The fries are done when the interior flesh of the potato is soft, but outside is golden brown and crispy.

When the fries are done, remove them from the oven and scrape them onto a paper towel lined platter or bowl. Sprinkle with a little kosher or sea salt and serve immediately.


  1. You can also use smaller potatoes and cut them into disks. I like having some thinner so they're extra crispy. You can also experiment with seasoning. Fresh rosemary is nice in summer, and they can also be done in a grill basket with the same recipe. Organic potatoes are key for me because the conventional ones carry lots of pesticides in the skin.

  2. I'm going to have to get one of those grill baskets!

  3. We made these Sunday with salt, pepper, paprika, and chili power. We did 5 potatoes and ate all the oven fries ourselves. There were to of us... do the math. Delish to the last bite!


  4. Next time try adding a little bit of dried mustard. Yummo!