Cat and Sue Cook Together for Once, Volume 6: Oven Fries and Dipping Sauces

Soooo it’s been awhile since we posted, turns out life is busy and being a grown up takes away a lot of your free time. Anyway, this will be the last day of this series (finally).

Oven French fries.  Since we made these while Cat was visiting I have probably made them about 5 more times, everyone LOVES them. That’s right, fries not cooked in grease, and people love them. It shocked me too. The key to these are good spices, and a long cooking time. We also made a few dipping sauces to go on the side (both of which we didn’t take pictures of, who is surprised?) But they were really easy and went really well with the fries, even though Cat thought the chipotle ketchup would be gross. (Note- not gross, just unnecessary, but I was 100% wrong, which is why I owed her an apology for that, because it was totally delicious.)




Olive oil

Yes, that’s the ingredients, there are no measurements, this is just a method. I have used both Yukon potatoes and russet potatoes, and I know that sweet potatoes would also work.

So here is the method and a few tips:

Preheat the oven to 350 degrees.

Slice the potatoes into small wedges. Soak the wedges in water for at least 15 minutes and up to 1 hour. Soaking the potatoes helps remove some of the starch, which will help them crisp up in the oven better (it will also prevent them from turning pink if you aren’t going to cook them right away).  Drain the potato wedges and place in an even layer on a rimmed baking sheet (one or more depending on how many potatoes you are making). Liberally drizzle with olive oil, and sprinkle with spices. Toss with your hands, and then season again. You want each potato to be lightly covered with the spice mixture. You don’t want the potatoes to be sitting in a pool of olive oil, but a little bit of excess is ok.

Put the potatoes in the oven for 20 minutes, then flip the potatoes, and place back in the oven. Look at the fries after the first 20 minutes, if one side looks more done than another, rotate the pan, or if you have two pans on two racks, rotate which one is on top. Cook for at least another 15-20 minutes, checking to see when the fries are crispy. This could take up to an hour depending on the thickness of your wedges, and the amount of fries you are cooking at once.

So you want to know about what spices to put on them? Anything- you and literally put ANYTHING on these. You could just put salt and pepper, or you could put a little bit of cumin, some chili powder, maybe even some curry (<–that would be especially good on sweet potato fries). The spice mixture I love to use is by Frontier Spices, you can order it here or I have found it at places like Sunflower Market, and Whole Foods. It’s called garlic and herb blend, I love this blend on potatoes.  I have also made this at other people’s houses with other spice blends. Just look at the label, if it says things like garlic, onion, black pepper- it’s probably going to be delicious on fries. Just be sure to spice liberally, no one likes bland fries.

Dipping sauces:

Faux Sour cream and onion dip:

1 cup of greek yogurt (that’s where the faux part comes in, and the healthier part)

One small bunch of green onions, chopped, including some of the whites and the green

1 tsp of vinegar (anything but white would work, but even white will work in a pinch)

¼ tsp of garlic powder (optional)

Mix all ingredients together. Cover and refrigerate for at least one hour to let the flavors marry.

Chipotle Ketchup:

1 can of tomato paste

¼ cup brown sugar

¼ cup apple cider vinegar

¼ tsp of garlic powder

½ tsp of salt

½ tsp of chipotle powder

Dash of Worcestershire sauce

Whisk all ingredients together. If the mixture is too thick add a splash of water. Taste and adjust spices to your own liking (for instance, I tend to use more vinegar because I like the tang).

– Sue



Filed under Appetizers, BBQ, Cat and Sue Cook Together for Once, Recipes, Sides

2 responses to “Cat and Sue Cook Together for Once, Volume 6: Oven Fries and Dipping Sauces

  1. I make these regularly, but they always stick to my non-stick pan, every single time. Maybe not enough oil? Not sure, but they ease off with bit of shoveling with a spatula. And as you say, they are soooo delicious!

    • catsue

      I always have a few stick too, i just use a metal spatula to help get them off (my sheet pans are not non stick). I would recommending trying a sheet of parchment paper! Thanks for reading the blog!

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