Gluten Free Living – 2014
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. 🙂
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.
Here’s what I did.
I used these ingredients.
Because I didn’t have time to do this step an hour before meal time, I peeled the potatoes earlier in the day (before lunch time). Then I put them in cold water. I added ice cubes and a heaping teaspoon of salt and swirled the potatoes around into 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.
Oil a 10×15″ glass baking dish with olive oil or olive oil cooking spray. Place half of the potatoes in the dish and brush with olive oil.
Generously sprinkle each of the seasonings over top of the potatoes.
Place the remaining potatoes into the dish and brush with the remaining olive oil.
Sprinkle the seasonings generously over the top of the potatoes again.
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.
Everyone will want multiple servings of Seasoned Oven Fries.
Here’s the recipe.
SEASONED OVEN FRIES
(My own concoction)
- 5 extra large Russet baking potatoes, peeled, and sliced down into long wedged French fries
- ½ cup olive oil
- dill weed
- garlic salt
- 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.
Don’t Seasoned Oven Fries look spectacular? They taste marvelous.
Quick, easy, economical, and flavorful. My kind of recipe. 🙂