Updated: May 1
Hot and crisp right out the oven, these are the perfect way to enjoy Idaho potatoes when you are in the mood for french fries. The secret step here is to place the sliced potatoes in ice water for about 30-minutes before baking. The added moisture makes the potatoes extra "fluffy" on the inside after baking.
3 large Idaho russet potatoes, washed and scrubbed. (Leave the peels on)
2-3 cups ice
2-4 cups water, enough to cover the potatoes
1/4 cup olive oil
1/2 - 1 tsp garlic powder
1/2 - 1 tsp paprika
1/2 - 1 tsp Creole seasoning
1 tsp parsley flakes
Pam cooking spray
Ketchup and sour cream for dipping
Cut unpeeled potatoes into "french fry sized" slices. Place potatoes in a large bowl with ice and water and allow to sit for at least 30 minutes.
Preheat oven to 425°
Drain potatoes well and pat dry with paper towels, be sure to remove any lingering ice.
Line a large baking sheet with parchment paper and spray with Pam.
Toss potatoes with olive oil and spread out in a single layer on cookie sheet. Sprinkle with seasonings (and add some of your own, depending on the flavors you love).
Bake for 20-25 minutes, until crispy and browned.
I know, I know... sour cream IS an unusual condiment for french fries, but I just love sour cream with pretty much any potato recipe so couldn't resist. Give it a try.