Yukon Gold Baked Fries

A fairly plain title for a post all about working with what ya got on hand. Inspiration comes from this pinned recipe from a while ago that I was going to try to replicate...only I didn't have the correct combination of spices. (I have a very, very limited number of spices. Remember, I'm a baker. I do wish I was a cook, too. Maybe eventually.)

So, once I determined I wasn't going to be replicating anything. I sliced up my yukon gold potatoes. The thinner you slice them, the faster they will bake. That being said, I wasn't quite on top of my game, as the ones shown below are pretty thick.

At this point, I would like to point out, one potato goes a long way. These are yukon golds, not russet potatoes, which are generally bigger. But, after making these a handful of times, I would say about a 1:2 ratio (potato:adult) works pretty well.

Throw all the slices in a bowl, drizzle with some olive oil and sprinkle with your choice of spices. I just used a cajun mix, salt and pepper. Pretty simple.

Spread the fries out so that they are not stacked (too much) on top of one another. This way, they will bake quicker. I bake these at 350 degrees for about 20 minutes and then on broil to make them a little crispier for about 8-10 minutes. This can all be adjusted based on how crisp you like your fries, so make sure to keep a close eye on them while on broil, as they can burn quickly.

We love these at our house - easy and far healthier than fried fries. Experiment different seasonings to find what you like best!

Serve with your favorite dish, and dip if desired.


This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page. Go check them out for more inspiration!