Let’s cut to the chase: French fries are a go-to in pretty much any household – especially if you have kids.
What’s our love affair with fries all about? The salty, crunchy taste is part of it, but it’s also in the options. And speaking of options, we’ve got you covered. Dress up frozen fries or make-and-bake your own – and you don’t even need a fryer.
Classic Baked Sweet Potato French Fries
Non-stick cooking spray
2 large sweet potatoes
2 teaspoons olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Preheat oven to 400 F. Line a baking sheet with foil and coat with non-stick cooking spray
- Cut sweet potatoes in half, lengthwise, and place flat side down on a cutting board. Slice into 1-inch wide wedges
- In a large mixing bowl, toss potatoes with olive oil, thyme, salt and pepper
- Lay the potatoes, cut side down, on prepared baking sheet and place on the bottom rack of the oven
- Once potatoes begin to soften, about 15 minutes, flip them over. Continue cooking for an additional 10 to 15 minutes, or until potatoes begin to brown
- Loosen from the pan with a spatula and serve warm
Any way you slice it, homemade fries are delicious, right? Oil and salt are all you need to add to enjoy fryer-free fries right from your oven. Simply slice, bake and season.
- Slice a russet potato (skin on) into 1-inch wide slices
- Season with salt
- Place a single layer of slices on a baking sheet and coat with olive oil
- Bake at 400 F for 10 minutes, remove from the oven and flip them over. Continue baking until golden brown
Parmesan Eggplant Fries
If you’re looking for a vegetable version of the average fry, check out this easy eggplant variety.
1 cup all-purpose flour
2 tablespoons kosher salt, plus 1 teaspoon for seasoning
1 teaspoon freshly ground black pepper
3 large eggs
1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1 medium eggplant (about 1 1/2 pounds)
- Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 F. Insert a wire rack into a large baking sheet
- Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl
- Slice off both ends of the eggplant. Cut the eggplant in half lengthwise, slice each half into 1/2-to-3/4-inch thick layers, and then cut each layer into 1/2-inch sticks
- After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture
- Place the fries on the wire rack in the baking sheet, leaving 1/8-inch spaces between each individual fry
- Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with basil ketchup
Short on time? No sweat. You can bring any of the following flavors and spices to life with store-bought frozen fries. Chances are, the kids won’t even notice.
Ballpark Garlic Fries
While your fries are baking, combine 2 to 4 cloves of garlic with olive oil and parsley. Whisk them together and, once the fries are done, toss them in the mixture and serve.
Using a mild curry powder as a base, combine equal parts cinnamon, granulated ginger, cloves and black pepper. Pair samosa fries with curry, tandoori chicken or veggie burgers for a full-on twist on Indian cuisine.
Whip up a dry rub mixture of equal parts paprika, sea salt, granulated garlic, onion powder and dried parsley. Generously season the fries for a full-bodied, smoky experience that complements grilled or barbecued food perfectly. Pair these fries with a nice salad and a creamy dressing for an excellent way to bring out those flavors of smoke and spice.
Zesty Taco Fries
Season freshly fried potatoes with an equal blend of chili powder, cayenne, onion powder, garlic powder, paprika and cumin. Whisk the spices together, and then toss with the fries.