Oven Garlic Fries Recipes

Steps:

• Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.
• Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil.
• Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat.
• Spread potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Steps:

• Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
• In a large bowl, mix ingredients with carrot sticks.
• Spread on a baking sheet.
• Bake for 15-20 minutes (depending on how crispy you want them).
• Mix together ingredients for dipping sauce in a small bowl.
• Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees F.
• Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
• Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
• Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
• Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
• While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
• Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
• Serve garnished with a rosemary sprig.

Steps:

• Preheat the oven to 475 degrees F.
• Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
• Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
• Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
• In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
• When the potatoes are cooked, toss them with the garlic butter and fresh herbs.

Steps:

• Preheat oven to 400 degrees.
• Toss the potatoes with the olive oil.
• Spread in a roasting pan and roast for 45 to 50 minutes, tossing occasionally, until cooked through and golden brown.
• Just before the potatoes have finished roasting, melt the butter in a small saute pan.
• Add the garlic and saute over medium-low heat for 2-3 minutes, until garlic begins to soften.
• Set aside.
• Transfer the potatoes to a large serving bowl and drizzle the garlic and butter over them.
• Season generously with salt and pepper and toss to combine.
• Keep warm until ready to serve.

Steps:

• Preheat oven to 450°F Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
• Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F Continue roasting until fries are deep brown in spots, about 5 more minutes.
• Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.

Steps:

• Preheat oven to 400° F, 200° C or Gas Mark 6.
• Place minced garlic into microwave safe bowl and add oil. Microwave for 1 to 2 minutes, depending on power of microwave, you are only heating the oil and garlic to blend and intensify, not cooking anything.
• When oil is cool enough to touch, add potatoes to bowl and toss to coat well.
• Spread out on small sheet pan or in small roaster that has been well greased or sprayed with no stick spray.
• Place on top rack of oven and cook for 20-25 minutes.
• Begin checking for browness at 20 minutes. When brown, turn potatoes and cook for same length of time on other side or until brown.
• Remove from oven and serve as is, or sprinkle with your favorite no sodium seasoning mix.