Oven Steak Fries

Ah, french fries. The devil's starchy fingers, as Mrs. Kim calls them. Fortunately for your heart, this recipe is actually healthy--you're using the whole potato, including the nutritious skins, as well as coating them in some olive oil before baking them rather than deep-frying them. Of course, they're still salty and, at least at my house, meet up with a little fry sauce at some point, but I try. I really do.

I got the original recipe from a girl I went to church with and, man, she had a lot of really yummy recipes for the skinny little thing she was! Then my friend Lisa mentioned the idea of using garlic salt, so I invented my own little garlicky peppery version. They're both yummy and go perfectly with, well, just about anything you'd normally eat french fries with. I have found that the garlic fries come out a little crispier, so if that's important to you (or important that you DON'T have crispy fries), you can take that into consideration.

Oven Steak Fries

4 medium Russet potatoes, washed

2 Tbsp. olive oil

For Orignal Recipe Fries (just call yourself The Colonel), you'll also need...

1/2 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

For Garlic Pepper Fries, you'll need, in addition to the olive oil and potatoes...

1/2 tsp. freshly-ground black pepper

2 1/4 tsp. garlic salt

1/4 tsp. parsley

Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well.


Cut potatoes into 8 wedges each.

Add potato wedges to seasonings and toss to coat.

Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won't stick and it will also ensures they're cooked evenly.

Bake at 400 for about 40 minutes. Serve with ketchup, fry sauce, Ranch dressing, honey mustard...the sky's the limit here!