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

Ingredients:

• Red potatoes
• olive oil
• garlic powder
• crushed dried basil
• salt

Instructions:

1. Preheat the oven to 450
2. Wash the potatoes and slice them into wedges that are no more than 1/2 inch thick.
3. Place potatoes in a large bowl and drizzle a few tablespoons of olive oil over them.
4. Sprinkle in the garlic, basil and salt; I recommend around a teaspoon per potato, but it depends on how many fries you have.
5. Toss the potatoes until they are all covered with the oil and herb mixture
6. 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.
7. 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.