Bakingstonefries Recipes

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment paper. Slice the potatoes into a french fry shape. Toss in a bowl with the olive oil to lightly coat. Arrange on the prepared baking sheet, so that the fries are spread evenly.
• Bake until golden brown, turning over halfway through, 25 to 30 minutes.

Steps:

• Cut each potato lengthwise into thirds; cut each portion into thirds. In a large resealable plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. , Place in a single layer on a greased baking sheet. Bake, uncovered, at 450° for 10-12 minutes on each side or until tender.

Steps:

• Arrange one oven rack at the lowest point. Place a large rimmed baking sheet there and heat oven to 500 degrees.
• In a large bowl, toss together potatoes, the oil, salt, pepper and any additional seasonings. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
• Reduce oven temperature to 425 degrees and bake 10 to 15 minutes more.

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.

Steps:

• Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
• Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
• Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.

Steps:

• Peel and cut your potatoes into french fry chips.
• Place in cold water until you want to cook them, this removes some of the starch from the potato. Heat oven to 375°F.
• Place a circle of baker's paper on the cold stone, already set in the handle (rack), the paper just protects the stone and makes for easy cleaning.
• Dry the potatoes on paper towels and sprinkle them with salt pepper and your favorite spice blend (or garlic powder) Arrange them on the baking stone and place in the oven.
• After about 20 minutes take stone out of oven and turn the chips over.
• Return to oven and continue baking for a further 15-20 minutes or until they are brown and puffed.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Steps:

• Preheat oven to 400 degrees F.
• Cut potatoes with a mandoline.
• In a large bowl, combine cut potatoes and grapeseed oil. Add rosemary, thyme, garlic and Big Daddy Seasoning. Toss to coat.
• Place in a single layer on a greased baking sheet. Bake uncovered for 20 to 25 minutes or until tender, turning once. Remove from oven and toss with chopped parsley.
• In a large bowl, mix ingredients together.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the oil onto a baking tray and put in the oven for 3 mins. Mix the cornmeal or polenta, paprika and garlic powder together and season. Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 40 mins, shaking halfway through, until crisp and golden.

Steps:

• Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
• Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.