Recipe: Seasoned French Fries

We love to have fries with our lunch, it's a definite menu must around here. I try to buy a lot of my fries at Grocery Outlet, but the cost still adds up, and I feel super guilty. After all, they are just potatoes, right? A 10 pound bag at Fred Meyer's is $1.39!

So, why not make our own? It's so super easy, you'll be kicking yourself like I was! Grab your 10 pound bag of potatoes, a cutting board, and a good kitchen knife to slice those potatoes with. Make sure you scrub your potatoes well! Leave that skin on, it's full of nutrients. I usually think 1-2 medium potatoes per person is more than enough, but decide by the size of the potatoes you are using.

Slice each potato in half, in half again, and again, so they look like dill pickle spears. The thinner they are, the faster they will cook, and vice versa. After you have all the potatoes sliced, place them in a bowl, and drizzle olive oil over them. Toss it well. Now you can serve them plain, or add in some spice. For the batch you'll see in my photos, I used seasoning salt and a tiny bit of garlic salt. I've used dried rosemary, basil, even cajun seasoning in the past. If you're jonesing for cuteness, use decorative slicers to get crinkle looking edges on your potatoes when cutting them instead.



Place single file on a baking sheet, and bake for 25-30 minutes at 450 degrees. (30-35 if your potato wedges are super thick)


Now for the convenience factor: pull out your freezer safe ziplocs, and prepare those potatoes however you want! Place them single file on the baking sheet just like you are going to bake them, but flash freeze them in your freezer for an hour instead! After an hour, portion them out into ziploc baggies, and freeze. The flash freezing helps keep them from sticking together in a huge lump so they are easy to bake when you want to serve them. (Psst... you can re-use these baggies when you're done if you're looking to be extra frugal - keep them stored in the freezer until you go to create new batches!)