Easy Baked Fries

French fries are a great comfort food, albeit one that is usually salt-laden.  This low-sodium version is easy, and has the added bonus of being baked, which eliminates fat added through frying.  Try these as a side with your favorite fried fish or grilled burger.

So there are a lot of french fry recipes out there. You can find recipes for baked fries, spicy fries, sweet potato fries, and everything in between.  I usually just take different combinations of herbs and spices, toss them with the sliced potatoes, and throw them in the oven.  This is one of our favorite spice combos, though.  And why is that?  Because the spices are nothing too fancy.  There’s no truffle oil.  There’s no Herbs de Provence.  There’s no spiced paprika.  It is just a few common spices tossed with potatoes.  There is definitely a place in my kitchen (and on this blog) for each of those fancy* items, but for these fries, I like to keep it simple.

*I consider anything that I wouldn’t find in my mom’s kitchen fancy.  This may be a bad idea, since most days I’d be hard pressed to find milk in her kitchen.

So how do we get these fries done?  Just start with some large potatoes and slice them into large fries – I cut mine into slices that are roughly three-quarters of an inch wide.  Note that this impacts baking time.  If you cut your fries smaller than I cut mine, you will need to shorten the baking time. If you cut yours larger, then you’ll need to lengthen the baking time.

Then you mix up your spices and toss them in a large Ziploc bag (a bowl would work, too) with the potatoes and some oil.  (The oil helps the spices stick to the potatoes, but also helps the potatoes brown while they bake. )  Spread them evenly on a cookie sheet and bake.  Broiling for the last few minutes adds a nice golden finish.

Easy Baked Fries

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Try these low sodium fries with your favorite fried fish or grilled hamburger.

SODIUM COUNT: 10.5 mg per serving; 42 mg in the whole batch

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

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• 1 1/2 lbs russet potatoes (washed and dried)
• 1 Tbsp vegetable oil
• 1 1/2 tsp parsley ((I use freeze dried))
• 1/8 tsp sweet paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• freshly ground black pepper (to taste)

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Instructions

1. Preheat the oven to 450°F. Prepare a baking sheet by spraying with nonstick cooking spray.
2. Slice the potatoes into wedges and place into a large ziploc bag. Add the oil, seal the bag, and shake it to distribute the oil evenly.
3. Mix the dry ingredients together in a small bowl. Add to the ziploc bag, seal, and toss.
4. Spread the potatoes evenly on the prepared baking sheet. Bake in the preheated oven on the middle rack for 20-25 minutes or until slightly underdone.
5. Leave the pan on the middle rack, but turn the broiler to high. Broil the fries for 5 minutes. Flip the fries. Broil another 2-3 minutes.

Notes

NUTRITIONAL INFORMATION Yield: 4 servings
Sodium: 10.5 mg, Calories: 163.3, Total Fat: 3.7 g, Saturated Fat: 1.8 g, Cholesterol: 0.0 mg, Carbohydrates: 30.0 g, Fiber: 3.8 g, Sugar: 1.4 g, Protein: 3.5 g.