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Seasoned Oven Fries

The next time you’re craving fries, opt for these speedy, health-conscious wedges that bake in the oven. They’re just as tasty as deep-fried versions and made with less mess. —Pat Fredericks, Oak Creek, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 2 medium baking potatoes
  • 2 teaspoons butter, melted
  • 2 teaspoons canola oil
  • 1/4 teaspoon seasoned salt
  • Minced fresh parsley, optional

Directions

  • Cut each potato lengthwise in half; cut each piece into 4 wedges. In a large shallow dish, combine the butter, oil and seasoned salt. Add potatoes; turn to coat.
  • Place potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° until tender, turning once, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts
8 wedges: 263 calories, 9g fat (3g saturated fat), 10mg cholesterol, 242mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 4g protein.
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Reviews

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Average Rating:
  • ms11145
    Jun 23, 2018

    Instead of butter and canola oil, I used EVOO. I had some seasoned salt that was sent to me. Don't know the brand name but it is wonderful on potatoes. I did add more than 1/4 tsp as that wasn't going to be enough.

  • PrplMonky5
    Mar 13, 2018

    These were pretty good, but seemed to be extremely under-seasoned. The potato itself was "done" after only 15 minutes of cooking. I tried putting it under the broiler to give it more of the french fry look but it didn't work. Next time I'll try cooking it longer in the oven to see if can get them crispier. Overall a decent base recipe for you to make your own.

  • brat85
    Nov 30, 2017

    These were very good and easy to make. I did sprinkle extra seasoning salt on the wedges before putting them in a 400 degree oven. I also sprayed my foil lined pan with cooking spray to ensure the wedges would not stick. They were ready in about 25 minutes. I will definitely be making these again.

  • delowenstein
    May 2, 2016

    Delectable! I used about 1/2 cup Good Seasons Italian Dressing and about 1 tsp. seasoned salt. I simply drizzled the dressing over potato wedges and sprinkled with seasoned salt, then lightly tossed together on a foil-lined 15x10x1" baking pan. I found the taters to be soft inside and crispy brown on the outside. I'd baked my fries longer-around a total of 55 minutes and used 3 baking potatoes! These are even better than regular fries as they're baked! Thank you for sharing this recipe! delowenstein

  • sstewart115
    Feb 26, 2014

    Very tasty, my family loves them.

  • Brethren
    Feb 18, 2014

    Buy yourself a regular french fry pan and they don't need to be turned. They will be done in 20-25 minutes. Always works great.

  • VunitaP48
    May 7, 2013

    No comment left

  • Dianaore
    Feb 18, 2013

    I makred I would make this again but it won't be for a while. Mine didn't turn out as successful as the other posters. I did cut mine thinner more like 1/4 then 1/4 again rather than in 1/3 as stated. I didn't want to scrub my cookie sheets so I lined them with foil and thinking they were coated in butter and oil they wouldn't need sprayed. My fires stuck terrible and I wasn't able to turn them after the 12 min mark.Thus they were burnt on the foil side and pretty soft and undone on the top side.

  • MamaCrocker
    Nov 3, 2012

    I've made this recipe so many times for my family. My three year old daughter absolutely LOVES it! I found that if slice them thinly and set the oven on Broil rather than set the temperature at 350 degrees, it cooks in 13 to 15 minutes, and it get that "french fry" look. All in all VERY good!

  • galinthewoods
    Oct 8, 2012

    I've served this to a VERY picky group of kids I watch after school and they all love them with or without the potato skin on. From now on, I'll leave it on to save nutrients and time and the skin helps each fry to hold together just a little better after it's cooked. Cut them thin like fast food fries and you'll save even more time in cooking. Best recipe for oven fries that I've ever tried.