No matter how you cook them, I think potatoes are some of my favorite foods. However, by far my favorite way to eat potatoes has to be in the form of fries. It’s faster than making a baked potato, but much healthier than pan frying or deep frying. Also, it’s delicious!!
This recipe I made after realizing that I had far too many red potatoes and they needed to be used before they started going bad. The store had a sale on them, so I purchased a ten pound bag a while back. Fortunately, these were such a hit that I’ve made them a couple of times since then! They are absolutely scrumptious with some buttermilk ranch dressing. Mmmmm!
I didn’t actually measure anything out when I made these, so rather than writing out a formal recipe, I’m going to cheat and simply give you the ingredients, that way it can be scaled however you like.
Garlic Basil Fries
- Red potatoes
- olive oil
- garlic powder
- crushed dried basil
- Preheat the oven to 450
- Wash the potatoes and slice them into wedges that are no more than 1/2 inch thick.
- Place potatoes in a large bowl and drizzle a few tablespoons of olive oil over them.
- Sprinkle in the garlic, basil and salt; I recommend around a teaspoon per potato, but it depends on how many fries you have.
- Toss the potatoes until they are all covered with the oil and herb mixture
- Cover a baking sheet with aluminum foil and spray lightly with cooking spray (optional). Add the potatoes, making sure the skin doesn’t touch the foil, if possible.
- Bake for 15 minutes, then flip individually and bake for another 15. Serve warm with ranch dressing.
Generally speaking, I prefer my potatoes to be a little crispy on the outside and very mushy on the inside—you know, how a potato is supposed to taste! If you are a fan of super crispy potatoes, then you’ll probably want to cook them a little longer.