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

I don’t have a deep fryer, so making honest to goodness deep-fat fried potatoes is not possible. I’ve shallow fried them before, but found that roasting them with seasonings and olive oil took that craving for French fries away. While they still aren’t on the list of approved foods for me to eat, every now and again, I give into the craving and make home fries. Here is my basic recipe for these lower-in-fat fries. Or Home Fries.

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.

Home Fries

Author: Michelle

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

Slice cleaned potatoes in long, thick strips (or into whatever shape you like your fries.)
Add them to a Ziploc bag.
Add all your seasonings into the bag and seal.
With a firm grip on the bag, especially the opening, shake the dickens out of the bag.
You'll want to rotate the bag and continue shaking. It's the best way to make sure all the potatoes are well coated.
Place them in a single layer on a coated or lined baking sheet.
Bake at 425º for about 35 minutes.
Serve with your favorite dipping sauce.