Delicious Oven French Fries 5.000
Aug 17, 2005

We checked out some recipes advocated as healthy by the government in various booklets and Web sites. We wanted to see if flavor was sacrificed to make the recipes healthy.

Believe it or not, the spices in these oven fries will make you temporarily forget about deep-fried potatoes. The batch we made, while flavorful, was softer than traditional french fries, so we're suggesting mixing the vegetable oil with the spices to evenly coat the fries, rather than brushing the oil on one side after they are put in the pan. Also, many of the fries we made stuck to the pan; set the pan on the lowest rack of the oven so that doesn't happen to yours.

Servings: 5
  • 4 large russet potatoes (about 2 pounds), scrubbed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
  • 1 teaspoon crushed hot pepper flakes
  • 1 tablespoon vegetable oil


Have ready a large bowl with ice water.

Cut the potatoes in half lengthwise, then into 1/2-inch strips. Under cool running water, rinse the potatoes to remove starch, then place them in the ice-water bath. Let sit for 30 minutes to thoroughly chill the potatoes; if making ahead, cover and refrigerate.

Meanwhile, combine the remaining ingredients in a resealable plastic bag.

Place an oven rack on the lowest position and preheat the oven to 475 degrees.

Remove potatoes from the ice-water bath and pat them dry with paper towels. Place the potatoes in the bag with the spices and oil and shake to coat evenly. Spread the potatoes in a single layer on a nonstick rimmed baking sheet.

Cover the sheet with aluminum foil and bake for 15 minutes. Remove the foil and continue baking, turning the fries occasionally until golden brown, 15 to 20 minutes more. Serve hot.

Rate it

Recipe Source

Adapted from "Keep the Beat: Heart Healthy Recipes from the National Heart, Lung and Blood Institute."

Tested by Belle Elving.

Email questions to the Food Section.

Email questions to the Food Section at