Best 8 Atk Oven Fries Recipes
Are you craving crispy and flavorful oven fries that rival the texture and taste of deep-fried delights without the added fat and calories? Look no further than our comprehensive guide to the best ATK oven fries recipe. Discover the secrets to achieving perfectly golden fries with crispy exteriors and fluffy interiors using simple ingredients and techniques. Whether you prefer classic French fries, crinkle-cut, sweet potato fries, or seasoned variations, our curated collection of recipes offers something for everyone. Get ready to elevate your at-home fry game and indulge in a healthier and equally satisfying alternative to traditional fried options.
Here are our top 8 tried and tested recipes!
HOME FRIES - FROM AMERICA'S TEST KITCHEN
Home Fries - From America's Test Kitchen
Provided by The Rachael Ray Staff
Number Of Ingredients 11
Steps:
- Don't skip the baking soda in this recipe
- It's critical for home fries with just the right crisp texture
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500°F
- Bring 10 cups water to a boil in a Dutch oven over high heat
- Add potatoes and baking soda
- Return to boil and cook for 1 minute
- Drain potatoes
- Return potatoes to Dutch oven and place over low heat
- Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes
- Remove from heat
- Add butter, 1 1/2 teaspoons salt and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
- Remove baking sheet from oven and drizzle with 2 tablespoons oil
- Transfer potatoes to baking sheet and spread into even layer
- Roast for 15 minutes
- While potatoes roast, combine onions, remaining 1 tablespoon oil, and 1/2 teaspoon salt in bowl
- Remove baking sheet from oven
- Using thin, sharp metal spatula, scrape and turn potatoes
- Clear about 8 by 5-inch space in center of baking sheet and add onion mixture
- Roast for 15 minutes
- Scrape and turn again, mixing onions into potatoes
- Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes
- Stir in chives and season with salt and pepper to taste
- Serve immediately
OVEN FRIES
These french fries are made in the oven.
Provided by Barbara Harris
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
- In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
- Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 34.1 g, Fat 1 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 402.7 mg, Sugar 3.9 g
OVEN FRIES
I jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! -Heather Byers, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 457mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.
OVEN FRITES
Serve frites plain or accompanied by ketchup, mayonnaise or malt vinegar. Or, for a twist, try adding fresh chopped chervil to Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Place a heavy-duty baking sheet in the oven. Scrub and rinse potatoes well, and then cut them lengthwise into 1/2-inch-wide batons. Place potato batons in a medium bowl, and toss them with olive oil, salt, and pepper.
- When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray. Place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately.
JANETTE'S OVEN-BAKED FRENCH FRIES WITH HOMEMADE KETCHUP
Steps:
- To make the fries: Preheat the oven to 350 degrees F.
- Peel the potatoes and cut into desired French-fry size. Place in a plastic bag along with the oil and shake until potatoes are evenly coated. Coat a baking sheet with nonstick spray. Put the potatoes on the baking sheet in a single layer and sprinkle with cayenne and black pepper.
- Bake, turning potatoes once, until golden brown, about 20 to 25 minutes.
- Meanwhile, to make the ketchup: Stir all ingredients together in a small bowl and set aside. If you like it chunky serve as is. If you don't want the ketchup chunky, put ingredients into a food processor to puree.
- When the fries are done, sprinkle with salt and serve immediately with the ketchup.
Nutrition Facts : Calories 164 calorie, Fat 4 grams, SaturatedFat 1 grams, Fiber 10 grams
NO RECIPE RECIPE: OVEN FRIES
Provided by Aida Mollenkamp
Categories side-dish
Time 1h
Yield depends on amount of potatoes
Number Of Ingredients 4
Steps:
- Heat the oven to 400 degrees F.
- Cut the potatoes into chunky matchsticks and put on a baking sheet, (you can peel the potatoes or leave the skin on). Pat the potatoes dry with a paper towel. Drizzle with oil and season with salt and pepper, to taste. Add the seasoning mixture and toss with your hands until fully coated. Spread the fries out in a single layer.
- Bake until the inside is tender and the outside is crisp, about 30 to 45 minutes. Transfer the fries to a serving bowl or platter and serve immediately.
EASIER FRENCH FRIES - COLD OIL METHOD (COOK'S ILLUSTRATED)
These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
- Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
- Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
OVEN FRIES II
This is a very easy recipe, and it's much lower in fat than traditional fries.
Provided by Terry
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Microwave the potatoes on high power for 5 minutes. Cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges.
- Drizzle potatoes with oil; sprinkle with paprika and salt. Arrange in a single layer on a baking sheet.
- Bake in preheated oven for 40 to 45 minutes, until crispy and browned.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Fat 13.7 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 10 mg, Sugar 1.3 g
Tips:
- Choose the Right Potatoes: Russet potatoes are ideal for crispy, fluffy fries. Yukon Golds yield creamier fries, while fingerling potatoes make great bite-sized snacks.
- Cut Evenly: Uniform fries ensure even cooking. Cut potatoes lengthwise into ½-inch thick slabs, then cut the slabs into ½-inch thick fries.
- Soak the Fries: Soaking fries in cold water for 30 minutes removes excess starch, resulting in crispier fries.
- Dry Thoroughly: Pat fries dry with a clean kitchen towel before tossing with oil. Moisture prevents fries from crisping.
- Use the Right Oil: High-heat oils like canola, grapeseed, or avocado oil are best for frying. Avoid olive oil, which has a low smoke point.
- Preheat the Oven: Preheat the oven to 425°F (220°C) before adding the fries. This helps ensure even cooking.
- Toss with Seasonings: Before baking, toss the fries with salt, pepper, and any desired seasonings. Paprika, garlic powder, or chili powder are popular choices.
- Don't Crowd the Pan: Spread the fries in a single layer on the baking sheet. Overcrowding prevents even cooking and can result in soggy fries.
- Flip the Fries: Halfway through baking, flip the fries for even browning and crispiness.
- Test for Crispiness: Insert a fork into the thickest fry. If it slides in and out easily, the fries are done.
Conclusion:
With the right technique and a few simple tips, you can make delicious oven fries that rival any restaurant version. Experiment with different potato varieties, seasonings, and cooking methods to find your perfect combination. Whether you prefer classic fries, wedges, or sweet potato fries, the possibilities are endless. So grab a baking sheet and get frying – your taste buds will thank you!
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