Crispy Baked French Fries
 
 
Makes 2 large or 4 small servings
Ingredients
  • 1 pound fingerling potatoes (see notes)
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt, plus more, to taste
  • ¼ teaspoon fresh thyme leaves
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon freshly ground black pepper
  • fresh parsley, grated cheese (for topping, optional)
Instructions
  1. Cut the potatoes into medium-sized wedges and place in a colander over the sink. Sprinkle with sugar and set aside for 30 minutes, allowing excess water to drain.
  2. Preheat oven to 425 degrees.
  3. Pat the potatoes with a paper towel, removing as much liquid as you can, and place in a medium bowl.
  4. Add olive oil, garlic powder, salt, herbs and pepper to the potatoes and toss to coat. Lay the potatoes on a baking sheet in a single layer.
  5. Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes until potatoes are golden and crispy.
  6. Sprinkle with parsley, grated cheese and extra salt, if desired.
Notes
I used baby Dutch yellow potatoes which worked out well. I just ended up with baby fries.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/crispy-baked-french-fries/