I finally found a quick, easy, and equally yummy alternative to those greasy french fries that we all know and love! Just because it’s baked, it doesn’t mean that it taste bad… It actually taste a million times better! Trust me, I have a very satisfied boyfriend to prove it :). When I left the room for a few minutes, that bowl of fries you see above was all gone!!
Like most of my recipes, simplicity is key!
First, gather you’re potatoes! You can use however many you want but if you’re like me, more the better! Oh ps, my potatoes have deformed a bit but they’re still usable haha!
If you plan on leaving the skin on for the your fries, then just rinse them. But if you prefer skin-on fries, then definitely clean and scrub them well!
Cut the potatoes into skinny french fry-sized pieces… Bigger chunkier fries will take longer to crisp up.
Now soak into a bowl of cold water for a few minutes to remove some of the starch. I left it soaking until the oven was done pre-heating :)
Take the potatoes out of its water bath, and dry the potatoes really well with paper towels. Less water on the potatoes at this stage leads to crispier fries in the end!
Once the potatoes are dry, put them back in a bowl with some grapeseed oil, Lawry’s seasoning salt and fresh ground black pepper and give it a good tossing.
Line a baking sheet with a piece of aluminium foil for easy clean-up and place a wire rack on top of the baking sheet. Lay the fries on the wire rack in a single layer and bake in a 425° oven for 25-35 minutes.
While the fries are baking, finely chop some fresh cilantro. Only use the leafy parts! If you don’t have cilantro, some fresh parsley would also be good!
Keep an eye on the fries after the 30-minute mark. At this point, they are done but you can cook them a bit longer for a few minutes until you’ve reach you’re desired browness and crispyness. Let them cool for a bit before tossing the fries with the fresh cilantro.
Yummy and delicious baked fries!
Baked Cilantro Fries
- 3-4 medium russet potatoes
- 2 tablespoons grapeseed oil
- 2 1/2 teaspoons Lawry’s Seasoned Salt (if not available, regular sea salt)
- fresh ground black pepper
- Preheat oven to 425°. Line a baking sheet with aluminum foil with a rack on top.
- Wash the potatoes and pat dry. Cut the potatoes into thin fries.
- Place the fries into a bowl of cold water for a few minutes. Drain the water, and pat the fries dry with paper towels.
- Toss the dried fries into a bowl with the grapeseed oil, Lawry’s and pepper. Toss well to evenly coat the fries.
- Lay the fries on the rack in a single layer.
- Bake for 30-35 minutes or until desired browness and crispness. Let the fries cool for a few minutes and toss with cilantro.
- Eat immediately!