Crispy Oven Baked Paprika Fries

Serves 4-6 | Prep Time: 10 minutes | Cook Time: 45 minutes

If you’re crave fries, which I do once and a while. You’ll love these. They’re not cooked in the highly processed oils that fries typically get cooked in. This technique comes complements of Heidi Swanson of 101cooks.com

Ingredients

5 large waxy-skinned potatoes (like russets), cut into 1/2-inch wide batons (~ 2 1/2 lbs.)
3 cloves garlic, chopped (sub 1 teaspoon garlic powder)
1 1/2 teaspoons smoked paprika
1/4 cup extra virgin olive oil
2 tsp semolina, rice flour or fine bread crumbs
1/2 teaspoon sea salt or more to taste
Freshly ground black pepper

Chef Tips

The success of a crispy oven potato comes with trying to evaporate as much water as possible from the potatoes. After you drain the potatoes place them back in the pan the residual heat of the pan will help wick away a little extra moisture.

Preparation

Step 1

Place a large saucepan with plenty of salted water over high heat. Bring to a boil, add the potatoes, and blanch for 5 minutes. Drain, then place in a bowl with the garlic, paprika, olive oil, semolina, salt, and plenty of pepper. Mix gently, but be careful not to break the potatoes.

Step 2

Arrange across two parchment-lined baking sheets in a single layer. Avoid crowding the potatoes so they will color nicely. Roast for about 30-40 minutes, flipping the fries half way through, until the fries are deeply golden and crisp.