Growing up, I had a friend who’s aunt owned a local restaurant. After school and during the summer we would head over there to make some of our favorite concoctions of burgers, shakes and our best idea, a tray of fries. It was pretty simple, make fries, put them on a tray and devour. I always loved being able to sit around the table, talk about the girls we were thinking about taking out and what we were going to be doing that weekend.
Fast forward 15 years later and all I ever want is that tray of fries we always made. Well, why can’t I make that deliciousness at home? Really, homemade french fries are so much better than any fries we ever made at a restaurant. Plus, I love seasoning them with garlic powder, sea salt and pepper.
I will never forget the times we spent with our tray of fries and maybe that explains why I have an eating problem and especially why I can’t stop when there are tons of fries in front of me.
- 3-4 russet potatoes, scrubbed clean and dried
- 1/4 cup Olive or Canola Oil
- Sea salt + black pepper
- 1 tsp garlic powder
- Preheat oven to 450 degrees.
- Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges, then strips.
- Line two baking sheets with foil and generously spray with nonstick spray.
- Add fries plus a generous drizzle of oil and sea salt, pepper and garlic powder. Toss to coat.
- Arrange fries a single layer making sure they aren’t touching too much. This will help them crisp up and cook evenly.
- Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
- Remove from heat and set aside.
- When the fries are finished, remove from oven, sprinkle again with sea salt.
