Home Fries ~ Restaurant style thick-cut potatoes, seasoned and baked crispy.

I don’t flip them while cooking as I like one side to get really crispy, but half way through the cooking time, you can flip them over.
Adapting these is easy, toss with parmesan cheese and some oregano to get an Italian flavor. Toss with some chili powder and cumin to get a Mexican flavor. Add an herb blend to get a more earthy flavor profile. Or even just salt and grab your favorite bottle of ketchup for dipping. The possibilities are endless.

Ingredients
- 2-3 large russet baker potatoes
- 3 tbsp olive oil
- 3/4 tsp salt AND pepper
- 1 tbsp granulated garlic
- 2 tbsp dried parsley
Instructions
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Slice cleaned potatoes in long, thick strips (or into whatever shape you like your fries.)
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Add them to a Ziploc bag.
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Add all your seasonings into the bag and seal.
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With a firm grip on the bag, especially the opening, shake the dickens out of the bag.
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You'll want to rotate the bag and continue shaking. It's the best way to make sure all the potatoes are well coated.
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Place them in a single layer on a coated or lined baking sheet.
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Bake at 425º for about 35 minutes.
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Serve with your favorite dipping sauce.
6 Comments
Kacey @ The Cookie Writer
February 24, 2016 at 6:08 amThese are baked?! I need to show my dad because even though we do not have a deep fryer, he manages to deep-fry our fries in a large pot (soooo good, but this version would be much healthier!)
Nancy | The Bitter Side of Sweet
February 24, 2016 at 8:39 amWe love making our fries at home! Baked is always the way we go!
Amy Stafford
February 24, 2016 at 9:52 amGotta love a good home fry recipe. Baked home fries even better.
Sylvie
February 24, 2016 at 8:25 pmI always bake my fires too, so much easier in my opinion than frying.
eat good 4 life
February 25, 2016 at 8:11 amI love the fact that these are baked. A great healthier method than fried!!
Deb @ Cooking on the Front Burner
February 26, 2016 at 9:15 pmI have such a weakness for fries – they are my favorite food!