Salt And Pepper Oven Fries Recipes

Steps:

• Place rack in top third of oven and preheat to 400°F. Place potato strips on rimmed baking sheet. Drizzle with olive oil; toss to coat. Roast 25 minutes. Using spatula, turn chips over. Roast until tender and golden brown around edges, about 25 minutes longer.
• Mix salt, shichimi, and sugar in small bowl. Sprinkle over chips.

Steps:

• Preheat the oven to 450 degrees.
• Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
• Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
• While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
• Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.

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:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir potato strips in the hot oil-butter until browned on all sides, 20 to 25 minutes. Transfer fries to a paper towel-lined plate; season with salt and pepper.

Steps:

• Preheat oven to 450 degrees, with racks in top third and middle. Arrange potatoes in a single layer on two rimmed baking sheets and toss each with 2 tablespoons oil. Season with salt and pepper.
• Bake until golden brown, crisp, and cooked through, 40 minutes, rotating sheets and flipping potatoes halfway through.

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.

Steps:

• Cook fries to package directions on a cookie sheet. Combine salt and cayenne. Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately.

Steps:

• Preheat oven to 500 deg.
• Place sliced potato wedges on a cookie sheet.
• Drizzle with oil to coat and season with herb seasoning.
• Roast potatoes and turn after after 15-20 minutes.
• Sprinkle with cheese liberally on potatoes and roast another 10 minutes.

Steps:

• Preheat oven to 375, oven racks in the middle.
• In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet.
• Place in the oven for 30-35 minutes, tossing the potatoes with a spatula half way through.
• While the potatoes are baking, zest the lime and cut it into a few wedges.
• When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste (don't skimp on the pepper!).
• Serve in a big shallow bowl, or on a platter, drizzled with lime juice and dusted with the lime zest and Parmesan.