Oven-Crispy French Fries with Paprika-Parmesan Salt

Posted by Vanessa in Cooking, July 9, 2012

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We were having Asian Chicken Salad the other night, and that’s never enough for us, so I decided to make Creole-spiced french fries to go with.  Makes perfect sense, right?

Please don’t ask why I do the things I do.

It was good though!  The Phoenix and I liked them a lot.  It was fun to have french fries with salad too.  They kind of balance each other out, ya know?

These crisp oven fries pack a little heat, but nothing I couldn’t handle, and I’m kind of a heat wimp, so don’t let the Creole seasoning scare you off.  These are good, very flavorful fries, that would go well with just about any grilled meat, and they’re baked in the oven so your house won’t smell like oil.  Ew, I hate that smell.

Give these a try.  They’re yummy and different than your average fry.

Oven-Crispy French Fries with Paprika-Parmesan Salt

recipe from Emeril Lagasse in Food Network magazine, July/August 2012
Details
  • Prep Time: 20 minutes.
  • Cook Time: 30 minutes.
  • Ready in 50 Minutes.
  • Makes: 4 Servings
Ingredients
  • 2 large russet potatoes, scrubbed well
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Creole seasoning
  • kosher salt
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Directions
  • Preheat oven to 425 degrees.
  • Pat potatoes dry and cut them lengthwise into 1/2 inch thick slices. Turn each slice flat and slice again lengthwise into even 1/2 inch thick fries. Place potatoes on a sheet pan and drizzle oil, seasoning and 1/4 teaspoon salt over the potatoes. Toss to coat well. Arrange fries in one even layer so they are not touching. Roast, scraping potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
  • While the potatoes are cooking, combine cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.
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