Sometimes you like it a little spicy. Sometimes you don’t. And sometimes you want half and half in the same meal. I’m not here to judge. I’m here to accommodate your desires.
These oven fries are super simple, easy and fast. I usually make them with just olive oil, sea salt and fresh cracked pepper, but when I feel fancy I pull out my Hungarian Paprika and I think we all know what that means. Red dust on everything! Just kidding. It means delicious.
First, you need some healthy-sized and firm potatoes. I like to plan about one potato per person. Usually we have a few leftover for lunch the next day, but it’s hard to plan .75 potatoes per person, so maybe just make it easy on yourself and plan on a few leftovers.
I also like to mix the types of potatoes so we end up with some russet and some sweet.
Peel those puppies! Unless you like fries with skins, then please leave them on because I’m not the boss of you and can’t just order you around like that.
Rinse the peeled potatoes and cut them in finger-thick wedges.
And now, this is the important part, soak them in some cold water for about 20-30 minutes.
This is also an important part – rinse, then dry them off thoroughly with a towel. We use the fabric kind of towels around here because trees and the world’s future or whatever. You know.
Now you have to make a decision. Spicy? Or no? Or both?
For non-spicy, or what I like to call simple, but in a good way, put the fries on a cookie sheet and drizzle a few tablespoons of olive oil over them.
Use your hand to roll the fries around in the oil until they are all coated and then fan them out in a single layer. Top with the salt and pepper. Now you’ll probably want to wash your hand off if you haven’t already.
Spicy option! Here’s what I throw in the bowl, mix together and then dump on the fries. Chipotle Chili Pepper, Hot Hungarian Paprika, Thyme, Rosemary, Garlic, Turmeric, Cayenne Pepper, Sea Salt and Fresh-Cracked Pepper.
You can make our own mix if you hate something I’ve got here. We’re all individuals with a different tolerance of heat levels! You won’t hurt my feelings.
I find the Chipotle Chili Pepper and the Hot Hungarian Paprika really add a little fun. I do something in the neighborhood of 1/2-1 tsp of each except the Cayenne Red Pepper. That little treasure gets just a dash.
Put the rinsed and well-dried fries in a plastic zippered bag, dump the spices in there and drizzle on the olive oil.
Then pretend you’re a kitty that can’t stop massaging your arm. You know what I’m talking about. Rub those spices all over those potatoes.
If the potatoes end up without any glisten, think about putting a little oil on the cookie sheet to prevent sticking. Otherwise, dump the fries out and fan them out in a single layer.
Put the fries in your preheated oven – wait. I forgot to tell you to preheat your oven. Go back in time and set it to 425F. Ok. Now, put the fries in the oven and in 10 minutes, grab them out and flip them over.
Put them back in for 10-15 more minutes and then eat them, but not too fast and maybe let them cool down just a tad first. Fry sauce tastes really good with these fries. Oh, who am I kidding. Fry sauce tastes pretty good with any kind of fries.