Baked Salt & Pepper {guilt free} Fries

Think rustic cottage fry meets baked potato.  These fries are guilt free and super tasty. Ooooh and beyond easy to make.  I could make a meal of them – actually I have.

Pair them with my ‘Apple-Turkey’ burger, along side a big kale salad or a simple fish dish.  You can toss them in a mixed green salad or serve with fresh eggs in the morning. They are delicious by themselves or dip in organic ketchup, cilantro sauce or garlic aioli  –  either way you’re gonna love them and the kids will too!

Serves 6 – 8

  1. Preheat oven to 425 degrees
  2. Wash and dry potatoes – leave skin on (it’s the healthiest part!)
  3. Cut off ends of the potato
  4. Cut potato in half lengthwise
  5. Cut halves in to finger sized fries
    Note: try to cut them all the same size and thickness so they all cook the same
  6. Place cut potatoes in a large bowl and thoroughly coat with olive oil, salt and pepper
  7. Spread out on a baking sheet – but don’t crowd
  8. Put them in the oven for 25-35 minutes
  9. After 15 minutes turn them over once
  10. Let them cook until they are almost all golden brown.
  11. Take them out of the oven and let them cool just enough to pick them up
  12. Put in a serving bowl
  13. Sprinkle with Kosher salt & black pepper
  14. Top with chopped parsley  (optional)

**Liza’s Tip:  If fries are a side dish, cook them last so you can serve them nice and warm, right out of the oven. If you need to reheat them – just put them back in the oven at 325 for 10 minutes.

List of

  • 5 large Russet potatoes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • Olive oil
  • Italian flat leaf parsley (optional)
    ** Liza’s tip: Sprinkle chopped Italian flat leaf parsley on top for vibrant color and taste.