Seasoned Oven Fries is one of my favorite potato recipes. I love the seasoning. I use it in Fried Potatoes, Seasoned Mashed Potatoes, Seasoned Scalloped Potatoes and Skinny Stuffed Baked Potatoes. It’s the same basic gluten free and vegan recipe: olive oil (or butter), garlic salt, pepper, paprika, parsley, chives and dill weed. Dill weed on potatoes, you say??? Yes, it is absolutely wonderful in combination with the paprika and other seasonings. The potatoes turn out scrumptious every time.
We served these for company last week. While my guests were surprised that dill weed was one of the ingredients, they loved the taste. All I can say is, it just works. I have Carolyn Allen in Millbury, Massachusetts, to thank for this idea. She also encouraged me to be brave enough to use dill weed in more dishes that just cucumbers! Dill weed is fantastic with potatoes and carrots especially.
I have my mom to thank for the idea of oven-baked potatoes this way. Although she only used butter, salt and pepper. Through the years I just started adding ingredients. For the past twenty years or so this has been my go-to way to make potatoes. Whether they’re fried, mashed, or baked.
The nice thing about Seasoned Oven Fries is that they are so E-A-S-Y. I dab olive oil on the top of the potatoes and then sprinkle them very generously with each seasoning. Then I bake them until they are fork tender. Because I made so many, I put a double layer of oil and seasonings in the casserole dish. They took quite a bit longer to bake. I think these took almost 70 minutes to be completely tender. But oh, were they amazing once they were finished.
Because of time constraints, I had to peel the potatoes earlier in the day so I placed them in salted ice water for several hours. This accomplishes several things. First, it prevents discoloration. Second, it draws the starch out of the potato. And third, it allows all the seasonings and oil to absorb into the potatoes better. While I don’t always soak my potatoes, it really does work great when I do. My mom always soaked her potatoes this way. She peeled them first thing in the morning. Then she would assemble them into whatever recipe she was making about an hour before her meal needed to be ready.
Every now and then it’s nice to have a side dish that doesn’t overwhelm all the other stuff you make. This is one of those recipes. While it’s tasty, it’s not competing with Texas BBQ Ribs, Brussels Sprouts, exotic fruit salads or other sides. Especially those that are spicy or highly seasoned. While Seasoned Oven Fries are delicately flavored, they don’t overwhelm the palate. They’re just lovely together.
This is a tasty potato recipe that’s quick and easy. It’s also gluten free, vegan, healthy, clean-eating and low calorie. Give them a try. You’ll be drooling after the first bite. 🙂
I initially posted this recipe in April 2014. My pictures were marginally okay but that’s about all. I recently remade this recipe (October 2019) for our Friday night care group. I served it with Ranch Pork Chops. This side dish was so well received by everyone. One person went back for about 4 servings!
This time I baked the potatoes on single layers on parchment paper-lined cookie sheets. The potatoes seemed to cook faster that way. For those of you who are freaked out by the spices in this recipe, may I recommend this? Season half of the potatoes the way I suggest in the recipe. Generously! The other half, use plain salt and pepper. Try the difference. While both are good, Seasoned Oven Fries have amped up flavors that are irresistible and mouthwatering. Seriously, everyone who eats these potatoes loves them. 🙂
Seasoned Oven Fries are so delicious. I love to serve these as a side for any meat entree including Texas BBQ Ribs!
Here’s a close up so you can see the texture of the potatoes.I bake the potatoes, uncovered, until they are fork tender. They turn out so scrumptious.
I served the potatoes with Ranch Pork Chops. They were a hit with everyone!
Here’s what I did.
I used these ingredients.
Fill a large bowl with cold water. Ad ice cubes and a heaping teaspoon of salt.
Peel the potatoes into French Fry shapes and add the potatoes to the water. There were still ice cubes in the water a few hours later when I went to bake this recipe!
Placing potatoes in iced salt water protects from discoloration, draws out the starch and allows the flavors of the seasonings to absorb into the potato better.
When ready to cook, remove potatoes from ice water solution. Lay out on towels and pat the potatoes dry.
Place the potatoes on a parchment paper-lined cookie sheet. (I had so many I divided the potatoes between two large cookie sheets).
Brush the potatoes with olive oil.
Generously sprinkle each of the seasonings over top of the potatoes.
Bake the potatoes about 60-70 minutes or until fork tender. If you halve the recipe, the potatoes will bake a lot more quickly. Start checking your time after 30-40 minutes.
Dill weed and paprika are the two seasonings that make this recipe taste so spectacular.
Seasoned Oven Fries tasted superb with Ranch Pork Chops and fruit.
Everyone will want multiple servings of Seasoned Oven Fries.
Here’s the recipe.
(My own concoction)
Seasoned Oven Fries
Teresa Ambra
Seasoned Oven Fries are absolutely mouthwatering. You’ll be drooling from the first bite! The seasonings are the key ingredient to this savory and delicious potato recipe. It’s a terrific side dish for any kind of meat. This quick and easy recipe is healthy, low calorie, clean eating, gluten free and vegan.
Prep Time 15 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr25 minutesmins
Course Side Dish, Vegetable, Veggie, Veggie Side Dish, Veggies, Veggies/Side Dish/Casserole
Cuisine American
Servings 10
Calories 181kcal
1 sharp knife to cut potatoes
1 vegetable peeler
2 large tupperware bowls filled with ice water and salt (to remove excess starch from potatoes)
1 pastry brush
1 18×26″ cookie sheet pan
measuring cups
measuring spoons
5extra largeRusset baking potatoespeeled, cut into french-fry shapes
1/2cupolive oil
1/2 to 1tsp.paprikaas needed
1/2 to 1tsp.dill weedas needed
1/2 to 1tsp.ground black pepperas needed
1/2 to 1 tsp.garlic saltas needed
1/2 to 1tsp.dried parsleyas needed
1/2 to 1tsp.dried chivesas needed
Slice down potatoes and place in large bowls filled with ice and cold water.
Add about a heaping teaspoon of salt to each bowl and sprinkle it over the top.
Allow potatoes to sit in cold water to remove excess starch.
Prepare a large cookie sheet by spreading with parchment paper. (I used two large cookie sheets).
Spread potatoes over top of parchment paper in cookie sheets.
Brush each pan with half of the olive oil.
Sprinkle seasonings heavily over the top trying to cover the entire surface.
Bake at 350 approximately 60-70 minutes or until potatoes are fork tender.
NOTE: You can easily halve this recipe and place potatoes in a 9×13” pan. Cooking time will decrease. Potatoes may be done in 45 minutes or so.
NOTE: You don’t have to pre-soak the potatoes but they taste a lot better if you have time to do it.
NOTE: These potatoes taste so much better when you’re not afraid to use all of the seasonings. The flavor combination just can’t be beat.
NOTE: The cooking time is a guide only. Your oven may cook faster or slower. The potatoes need to be fork tender when done. Try a sample. If the potatoes seem to be hard in the middle they need to cook longer no matter how long they’ve already cooked. If you raise the temperature to 400, they can also be done more quickly.
Keyword gluten free, potatoes, side dish, vegan, vegetable
[b]Seasoned Oven Fries[/b]
Recipe Type: Veggies/Side Dish/Casserole
Cuisine: American
Author: Teresa Ambra – my own creation
Prep time: 15 mins
Cook time: 70 mins
Total time: 1 hour 25 mins
Serves: 10
The seasonings are the key ingredient to this savory and delicious potato recipe. This quick and easy recipe is gluten free and vegan.
5 extra large Russet baking potatoes, peeled, and sliced down into long wedged French fries
½ cup olive oil
paprika
dill weed
pepper
garlic salt
parsley
chives
Slice down potatoes and place in large bowls filled with ice and cold water.
Add about a heaping teaspoon of salt to each bowl and sprinkle it over the top.
Allow potatoes to sit in cold water to remove excess starch.
Prepare a 10×15” glass baking dish by spraying with cooking spray or coating with olive oil.
Add half of the potatoes and spread into baking dish.
Brush with half of the olive oil.
Sprinkle seasonings heavily over the top trying to cover the entire surface.
Add remaining potatoes.
Brush with olive oil again and sprinkle seasonings on top.
Bake at 350 approximately 60-70 minutes or until potatoes are fork tender.
You can easily halve this recipe and place potatoes in a 9×13” pan. Cooking time will decrease. Potatoes may be done in 45 minutes or so.[br][br]You don’t have to soak the potatoes but they taste a lot better if you have time to do it.
Don’t Seasoned Oven Fries look spectacular? They taste marvelous.
Seasoned Oven Fries are absolutely mouthwatering. You’ll be drooling from the first bite! The seasonings are the key ingredient to this savory and delicious potato recipe. It’s a terrific side dish for any kind of meat. This quick and easy recipe is healthy, low calorie, clean eating, gluten free and vegan.
Prep Time 15 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr25 minutesmins
Course Side Dish, Vegetable, Veggie, Veggie Side Dish, Veggies, Veggies/Side Dish/Casserole
Cuisine American
Servings 10
Calories 181kcal
1 sharp knife to cut potatoes
1 vegetable peeler
2 large tupperware bowls filled with ice water and salt (to remove excess starch from potatoes)
1 pastry brush
1 18×26″ cookie sheet pan
measuring cups
measuring spoons
5extra largeRusset baking potatoespeeled, cut into french-fry shapes
1/2cupolive oil
1/2 to 1tsp.paprikaas needed
1/2 to 1tsp.dill weedas needed
1/2 to 1tsp.ground black pepperas needed
1/2 to 1 tsp.garlic saltas needed
1/2 to 1tsp.dried parsleyas needed
1/2 to 1tsp.dried chivesas needed
Slice down potatoes and place in large bowls filled with ice and cold water.
Add about a heaping teaspoon of salt to each bowl and sprinkle it over the top.
Allow potatoes to sit in cold water to remove excess starch.
Prepare a large cookie sheet by spreading with parchment paper. (I used two large cookie sheets).
Spread potatoes over top of parchment paper in cookie sheets.
Brush each pan with half of the olive oil.
Sprinkle seasonings heavily over the top trying to cover the entire surface.
Bake at 350 approximately 60-70 minutes or until potatoes are fork tender.
NOTE: You can easily halve this recipe and place potatoes in a 9×13” pan. Cooking time will decrease. Potatoes may be done in 45 minutes or so.
NOTE: You don’t have to pre-soak the potatoes but they taste a lot better if you have time to do it.
NOTE: These potatoes taste so much better when you’re not afraid to use all of the seasonings. The flavor combination just can’t be beat.
NOTE: The cooking time is a guide only. Your oven may cook faster or slower. The potatoes need to be fork tender when done. Try a sample. If the potatoes seem to be hard in the middle they need to cook longer no matter how long they’ve already cooked. If you raise the temperature to 400, they can also be done more quickly.
Teresa Ambra
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