Crinkle-Cut Ore-Ida french fries. These are the ones my husband loves. Always has and always will. But, on a bright note, his new favorite frozen crinkle-cut french fry happens to be organic and by Alexia, which has a lot less junk in it.
David’s love of frozen french fries started way before I met him. In fact, it could have something to do with the suspended state of childhood he lives in most of the time.
Me? I’m not a frozen french fry kind of girl. But I do love french fries. Homemade. Always. Pommes frites.
Served with a side of garlic aioli, Heinz organic ketchup or gremolata (a refreshing combination of parsley, raw garlic and lemon zest). And a generous sprinkling of coarse sea salt and a few grinds of fresh black pepper.
Crispy. Salty. The thought makes me swoon.
Most restaurants and fast-food chains serve frozen fries. Not fresh cut. And while they may taste good, they are not good for you at all.
(Ore-Ida’s ingredients include potatoes, vegetable oil [palm, sunflower, cottonseed, soybean, and/or canola], salt, dextrose, disodium dihydrogen pyrophosphate, annatto [vegetable color] and Alexia’s ingredients include organic potatoes, organic canola oil, and/or organic sunflower oil and/or organic safflower oil, organic concentrated apple juice, sea salt, citric acid.)
If you are going to eat frozen fries, which ones do you think you should have?
I chose to satisfy my french fry craving by making oven-baked fries at home with organic russet potatoes. This version may just change your mind about making homemade fries, which, by the way, David likes, too. They are super simple, fresh and unbelievably delicious.
In about an hour, you can go from craving french fries to eating them. And I promise that you and your family will eat these–very often.
Oven-Baked Fries with Gremolata
For a nice and healthy change, use sweet potatoes.
- 3 russet potatoes large
- 2 tablespoons extra virgin olive oil plus 1 teaspoon for the baking sheet
- 1/2 teaspoon salt
- 1/4 cup Italian flat-leaf parsley chopped
- 3-4 cloves garlic chopped
- 1 lemon zested
Preheat the oven to 440 degrees.
Cut each potato lengthwise into 1/3" slices, then slice again into smaller strips (keeping in mind to try and cut them all about the same size so they cook evenly).
Place all the sliced potatoes in a gallon size ziploc bag and add the olive oil and salt. Zip the bag leaving air in the bag and toss to coat well.
Pour 1 teaspoon olive oil on the baking sheet and, using your fingers, grease to coat the entire surface area.
Place potatoes on the baking sheet and spread them out in a single layer and sprinkle with 1/2 teaspoon salt.
Place baking sheet in the oven and allow to cook for about 45-50 minutes. Using a metal spatula, flip each potato after 25 minutes and rotate the baking sheet as well. Continue baking until the fries are golden and crisp, another 20-25 minutes.
When the fries are finished cooking, place them on a large plate and sprinkle liberally with gremolata, if desired, and a bit more salt, to taste.
To make the gremolata:
Mix parsley, garlic and lemon zest together and sprinkle liberally over fries.