Baked French Fries
Preheat oven to 450 degrees F. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder, onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet. Bake for 45 minutes.
Preheat oven to 450 degrees F. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder, onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet. Bake for 45 minutes.
- 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.
The Starchy Foundation
Potatoes anchor this preparation, bringing centuries of agricultural adaptation from the Andes to European kitchens. Russet or baking potatoes possess high starch content and low moisture, which enables the interior to steam efficiently while the exterior dehydrates into a crust. Selecting tubers of uniform thickness ensures even thermal transfer during roasting.High-Heat Transformation
Baking at 450 degrees Fahrenheit triggers the Maillard reaction between amino acids and reducing sugars on the potato surface. Spices like paprika and garlic powder adhere directly to the oil coating without burning prematurely if distributed evenly. Arranging wedges in a single layer on the metal sheet prevents steam from trapping underneath, preserving structural rigidity.Fresh Versus Cured Spices
Utilizing freshly ground spices delivers volatile aromatic compounds that pre-packaged blends lose over extended shelf storage. Dried garlic and onion powders distribute uniformly across the oiled surface, whereas fresh minced aromatics tend to char under high radiant heat. Proper spacing on the pan guarantees that every wedge achieves maximum crunch.
