Baked French Fries
Try this healthy and easy Baked French Fries recipe for a quick and satisfying side dish.
Try this healthy and easy Baked French Fries recipe for a quick and satisfying side dish.
- Carbohydrate 28.688425625 g
- Cholesterol 0 mg
- Fat 3.68875187644734 g
- Fiber 5.33666882091761 g
- Protein 2.9599675 g
- Saturated Fat 0.524268812699849 g
- Serving Size 1 1 Serving (64g)
- Sodium 19.5436250000289 mg
- Sugar 23.3517568040824 g
- Trans Fat 0.143173125039194 g
- Calories 154 calories
Step-by-step
- Preheat oven to 450 degrees F (230 degrees C).
- Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
- Bake for 45 minutes in preheated oven.
Achieving crisp exterior textures on potatoes requires an oven temperature set to 450 degrees Fahrenheit. High heat drives off surface moisture rapidly before the interior starch turns mealy. Russet baking potatoes perform best here due to their high solid content and low sugar levels. Storing raw potatoes in a cool, dark cellar prevents premature sprouting and green skin development.
Pairing these spiced wedges with rich proteins balances the meal effectively. Roasted pork loin or pan-seared flank steak cuts through the robust profile of paprika and chili powder. A crisp, vinegar-dressed green salad also provides necessary acid contrast against the starch. Steer clear of heavy cream-based dishes since they clash with the assertive garlic and onion seasonings.
Assessing doneness relies entirely on visual and physical cues rather than internal temperatures. Tap a single wedge with a metal spatula to listen for a hollow, rigid crust. The exterior should show a deep golden amber hue across all exposed surfaces. Pull the pan immediately if edges begin to darken past amber into mahogany.
Leftover wedges lose their structural rigidity rapidly during cold storage. Reheat them on a preheated sheet pan at 400 degrees for five minutes to restore crispness. Microwave heating must be avoided completely because trapped steam ruins the exterior shell. Consume any stored portions within two days for optimal flavor retention.
