I’m a such a sucker for well cooked – fried or baked – french fries (who isn’t?). It’s definitely my favorite way to eat spuds, even though the fried version is unfortunately not the most nutritious. I have been baking fries for quite a while now when I need a fix, and I’ve finally gotten them to crisp up just how I like them. Not only do they turn out nice and crisp on the outside – and just right on the inside – but these baked Italian Herb French Fries are irresistibly seasoned too. They get gobbled up quick by the little hands (and big hands) in my home every time I make them.
The trick to making these is cooking them at the right temperature as well as leaving them alone while baking. For some reason I always feel like I need to constantly check in on my fries and give them a toss or a shake. I learned to leave them alone (this may or may not have happened totally by accident) and by doing so their outsides got a chance to really brown up. I do give them a toss about 5 minutes before they are ready to come out just to make sure things even out a little more.
I’ve got to tell you…this crinkle cutter I picked up from a Pampered Chef party years ago makes these even a little more fun and delicious. The Bragg’s organic seasoning shown above has also become a favorite in this house. I’ve been putting it on everything – you can find it in a health food store or maybe your grocery store’s organic section. Love this stuff!
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