Oven-Crispy Creole Seasoned French Fries

With Superbowl Sunday coming up, I decided to share a tasty recipe that is sure to be a hit. I also just want to take this moment to share my support for South Carolina Panthers, go team!

Moving on…

Thoughts Before Baking:

So this recipe comes from this Food Network magazine. In the magazine they call it Emeril Lagasse’s Oven Crispy French Fries with Paprika-Parmesan Salt, but I decided that was too long for a title and renamed them.

I love fries!

And I decided that I would give these slightly healthier ones a try. As I didn’t want to spend money buying creole seasoning when I only need one tablespoon, I decided to make my own. It only cost like 30¢ that way.

Creole Seasoning Ingredients (from Epicurious)

• 1/3 Cup of Paprika
• 3 Tablespoons of Dried Oregano
• 3 Tablespoons of Ground Black Pepper
• 2 Tablespoons of Dried Basil
• 2 Tablespoons of Salt
• 1 Tablespoon of Cayenne Pepper
• 1 Tablespoon of Granulated Onion
• 4 Teaspoons of Dried Thyme
• 4 Teaspoons of Granulated Garlic

Directions:

1. Mix all the spices together in a bowl.
2. Store in airtight container for three months.

 

 

French Fry Ingredients:

• 2 Large Baking Potatoes (about 1.5 lbs), scrubbed well
• 1/4 Cup of Extra-Virgin Olive Oil
• 1 Tablespoon of the above Creole Seasoning, Emeril’s Original Essence Seasoning, or other Creole Seasoning
• Salt
• 1/2 Cup of grated Parmesan Cheese
• 1 Tablespoon of Sweet Paprika (I couldn’t find any so I used regular)
• 1/2 Teaspoon of Garlic Powder
• 1/4 Teaspoon of Onion Powder

Directions:

1. Preheat the oven to 425 degrees F
2. Pat the potatoes dry and cut them lengthwise into 1/2 inch slices. Turn each slice flat and slice again lengthwise into 1/2 inch slices.
3. Place the potatoes in a large mixing bowl and add olive oil, creole seasoning (or Emeril’s seasoning), and 1/4 a teaspoon of salt.
4. Toss well to combine.
5. Transfer the fries to a large baking sheet, arranging them in lines and not allowing any to touch.
6. Roast the potatoes for 15 mins.
7. Turn them over and roast another 15 mins or until brown and crispy.
8. While potatoes are cooking, combine cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon of salt.
9. When potatoes are crisp and brown, sprinkle with mixture.
10. Serve Hot.

Thoughts After Baking:

I thought these fries were really good, but the sheet needs to be greased or else the fries all stick.

I also thought the fries were better without the paprika-parmesan salt. But other than that, they were really delicious.

For more holiday posts, go to Best-Ever Blueberry Muffins

For more recipes, go to Italian Wedding Soup