I’m going out on a limb today with my statement that these are the BEST baked Herb & Garlic Fries EVER, but…they are. They are super crispy, so very tasty, and still healthy! Baked fries are really tough, in my opinion, to make taste as good as deep-fried fries with the same crispy, delicious texture, but these ones – they hit it out of the park!
How? There’s a trick!
It’s all in the parchment paper and the timing!
I’m a big fries fan. At a restaurant it can be a struggle to make the healthier choice and go for a salad, which I usually do – but every now and then I splurge and go for the fries – balance right!?
I make baked fries at home all the time – and I’ve even posted a couple fries recipes on the blog in the past – here and here. The thing is, I’ve always tried to figure out how exactly to get these fries to be that perfect crispy texture without burning them, while also keeping the fat to a minimum.
Then, the parchment paper trick was discovered! The wonderful thing about parchment is that you can get away with using minimal oil, if any, and the fries won’t stick! The paper works wonderfully to create a beautiful brown crisp on the fries!
Along with using parchment paper, I believe I’ve discovered the perfect timing method! A perfect 400 degree temperature at 20 minutes on one side, then another 12 on the other side, then… the kicker… 2 little minutes on broil to seal the deal!
Once these perfect, crispy little delights come out of the oven it’s time for a quick toss in the best combo of herb and garlic spices! A little thyme, rosemary, salt and peppa’, onion and garlic powder, more garlic (the best natural antibiotic out there!), and some parsley and chives to add that fresh touch!
The combo of herbs and seasonings take these perfectly baked fries to the next level of deliciousness! I’d trade in the deep-fried version for these A N Y D A Y!
You know, potatoes get a bad rep. Many people think of potatoes and they instantly think “starch”, and then they think “bad carbs” “unhealthy” “that’ll go straight to my hips”! Well… I want to change that view if you hold it. Sure, if you throw them in a deep fryer, or mash them with a bunch of cream and butter, or top them with a bunch of cheese and sour cream, then OK, they aren’t healthy…BUT, potatoes, in their natural state are actually a nutrient powerhouse!
One medium potato provides 15% of the daily recommended intake (DRI) of fibre, over 30% of the DRI of Vitamin B6, over 20% of the DRI of Vitamin C and Potassium, and ample amounts of iron, magnesium, and other B vitamins!
Because potatoes are higher on the glycemic index, they can raise blood sugar levels, but pairing them with some healthy fats, or lean protein is a great way to slow the release of their natural sugars!
In my book, potatoes are win, and these Baked Herb & Garlic Fries…well, they are a VICTORY!
- 4 medium russet potatoes, washed and sliced into ½" strips
- 1 tsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- You will also need: parchment paper
- Preheat the oven to 400 degrees.
- Wash and cut the potatoes.
- Add the potatoes to a large bowl and drizzle with olive oil, toss to lightly coat.
- Line a baking sheet with parchment paper and add the potato slices to the pan, cut side down, so they are all evenly dispersed, none overlaying.
- Bake for 20 minutes.
- Meanwhile, add all the seasonings to a bowl, and mix to combine well.
- After the 20 minutes is up, remove the pan from the oven and flip all of the fries so the crispy side is up.
- Place back in the oven for 12 more minutes.
- Remove from the oven and toss the fries on the pan so none are sticking.
- Turn the heat up to 500 degrees broil, and place the fries back in the oven for 2 minutes.
- Remove once again, and toss the hot fries in a bowl with the seasoning mix to coat completely.
Have a lovely Monday!
Nutritionist in the Kitch