One of the things I love and hate about blogging is the progress I make throughout the years. My ability to write recipes well and to photograph them has gotten much better. The progress is good, the part I love but the old, crusty content makes me cringe, the part I hate. When one blogs for 8+ years, the early stuff is bad. And so, I felt it was time to redo some of the older post with updated photos, videos, and techniques.
These baked french fries are one of my most popular recipes. Sometime in the early days of the site, they went viral on StumbleUpon and Yummly. But, the recipe was poorly written and the photos were less than stellar. I felt it was time to do a refresh on a recipe we use at least once a week in our house.
If you’ve never made baked french fries before, now is the time to start. They are beyond easy and I made you a short video to convince you if you’re really still not sure. All it takes is a potato, knife, and some seasoning. My original recipe called for using Russet potatoes but thanks to my mom, I’m a convert to Yukon. Yukons don’t make the longest baked french fries but they crisp up nicely without having to soak them first. However, you can always use Russets for more traditional baked french fries.
And finally, if you’ve never added a touch of curry powder to your ketchup, you’re missing out. It’s a fun way to dress up this traditional condiment and if you plan on making ketchup from scratch, it’s easy to add the curry right in with your other ingredients.
- Baked French Fries
- 1 lb yukon gold potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Curried Ketchup
- ¼ cup homemade or pre-made ketchup (see note)
- ¼ to ½ teaspoon good curry powder
- Preheat oven to 400˚ and line a baking tray with parchment paper.
- Rinse the potatoes well. Taking one potato at a time, cut the ends off the potato to create a level surface. Stand up on one end and cut down the potato in ¼” thick slices.
- Stack half the slices on the flat side down and cut again into ¼” thick strips. Repeat with remaining potatoes. Place the fries on one or two baking trays and toss with the olive oil, spices, salt, and pepper. Spread the fries out so that the are mostly not touching.
- Bake the fries for 30 to 35 minutes until crisp and golden. While the fries are baking, stir together the ketchup and curry powder. Serve fries hot with your favorite sauce or the curried ketchup.
If I’m making my homemade ketchup, I’ll add the curry powder into the cooking process.
My original fry recipe called for adding dried oregano, parsley, and a pinch of mustard powder. Try playing around with the spices to find your favorite combination.