I hate deep frying. Not only is it unhealthy, but I hate emptying entire bottles of oil just to fry a few pieces of something. Plus oil spatters and makes me uncomfortable. So there.
While I have yet to replicate a true “twice-fried” french fry in the oven (they never seem to get quite as crispy as you’d like), they do come pretty darn close. So if you don’t mind softer fries, baking them is definitely the way to go. You only need a few tablespoons of oil rather than a few cups, and you can just sit back and wait for them to cook, rather than having to constantly watch as they sizzle (and burn) in hot oil.
If you had a fancy slicer/cutter thing, these would be super quick. But even cutting them by hand they’re still a breeze to make, tasty too!
Makes 4 servings.
1/4 cup grated parmesan cheese
1 tablespoon olive oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
In bowl, combine parmesan cheese, oil, basil, and garlic powder. Cut potatoes into 1/4-inch sticks; add to cheese mixture and toss to coat.
Spread evenly on a large cookie sheet or jelly-roll pan coated with nonstick cooking spray, trying to keep all the fries in a single level. Bake at 425 degrees F for 15 minutes, then flip. Bake 20 more minutes or until crisp and tender. Sprinkle with additional parmesan if desired.