Homemade fries are not a lot of trouble; and they don’t require a lot of fat to make them crispy and delicious. With this recipe, you will get spicy, crispy fries from the oven, and use less than two tablespoons of oil. That’s right, less than two tablespoons.
I read an article recently about how Oprah proclaimed her love of a machine that could cook two pounds of fries in one tablespoon of oil. She said that machine changed her life, because she still loves her fries, and this machine would allow her to indulge (in TWO POUNDS OF FRIES) and not worry about a lot of fat. I’m hoping she didn’t consume two pounds of fries by herself, aren’t you? Anyway, the point is the machine, the T-Fal Actifry, costs over $200.00. For a fryer. Ummm…no. I don’t care if that machine can fry me to the moon and back on a tablespoon of oil, I’m not paying $200 to be able to have delicious fries at home, without all the fat.
There is a way to have crispy, homemade fries, not cooked in a vat of fat, and without spending $200+ on a fryer. And this is it. AND it’s a five ingredient Friday side dish! Actually, since oil isn’t supposed to be included in my ingredient count (according to the official rules), this is really a FOUR ingredient Friday side dish. Here are your ingredients:
- Cajun Seasoning
I weighed a standard-sized Russet potato, and the one I weighed was 8 ounces. That is a lot of potato. For this recipe, I used two that size and that was MORE than enough for Mr. Saucy and me. You can adjust your portions appropriately for the number of people you are feeding. A potato per person should be plenty.
These fries came out of the oven very crispy on the outside, but soft as butter on the inside. Because they are coated in a mixture of Cajun seasoning and herbs, they were really flavourful and not in need of any condiments. Not that that stopped Mr. Saucy from pouring on the ketchup, mind you. As a matter of fact, when I saw his plate the night I made these, I remarked to him, “If people could see your plate right now, they would have no doubt why I call you Mr. Saucy!” He is the undisputed condiment king.
As an aside, let me say this about ketchup. For years, I wouldn’t buy ketchup for Mr. Saucy. If he wanted it in the house, he had to buy it himself. The reason for this was every single brand of ketchup was loaded with high-fructose corn syrup; and I won’t buy products that contain it. Then, Heinz came out with a new brand of ketchup called, “Simply Heinz.” It is made with red ripe tomatoes, vinegar, sugar, salt, and a special blend of spices and flavorings. No high-fructose corn syrup. Finally, I started buying ketchup again.
If you’re a fry dipper, like Mr. Saucy, try some Simply Heinz, or Dijon mustard, or horseradish sauce, or whatever your favourite fry dip would be. I might even consider the Dijon mustard the next time I make these.
These fries are wonderful! Try them!
- 2 medium-sized Russet potatoes, skin on, sliced into strips
- 1½ tablespoons oil (I used Canola)
- 2 tablespoons Cajun Seasoning blend
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- Preheat oven to 475 degrees F.
- Wash potatoes well and dry.
- Leaving the skin on, slice potatoes into strips.
- Cover with water and set aside (this will keep your potatoes from turning dark).
- In a small bowl or ramekin, mix together the Cajun seasoning and herbs.
- Drain potatoes and dry them off thoroughly.
- Brush a baking sheet with 1 tablespoons of oil and sprinkle pan with ⅓ of the Cajun seasoning.
- Toss the potatoes with the remaining ½ tablespoon of oil and sprinkle lightly with the seasoning blend.
- Place the potatoes on the baking sheet in a single layer.
- Cover with baking sheet with foil and place in the preheated oven.
- Bake for 5 minutes.
- Remove foil and continue baking for another 15-20 minutes until golden brown on the bottom.
- Flip potatoes and continue baking until crisp and golden, about 10 minutes.
- Remove from oven and place on a cooling rack (this is not to cool them, just to let any oil drain, but not lose your seasoning to paper towel draining).
- Sprinkle with the remaining Cajun seasoning blend (or to taste...I didn't use quite all of the remaining seasoning).
- Serve hot.