Old Bay Fries Recipe

Russet potatoes: These are the best type of potatoes for fries due to their high starch content, which makes them crispy.

Olive oil: Used to coat the fries, helping them to crisp up in the oven and adding a subtle flavor.

Old Bay seasoning: A blend of herbs and spices that gives the fries a distinctive and delicious flavor.

Salt: Enhances the overall taste of the fries.

For an extra crispy texture, soak the potato fries in cold water for at least 30 minutes before seasoning. This helps remove excess starch, which can prevent the fries from becoming soggy. Make sure to pat them dry thoroughly with a clean towel before tossing them with olive oil and seasonings.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to your fries.

• olive oil - Substitute with canola oil: Canola oil has a higher smoke point and a neutral flavor, making it a good alternative for frying.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar spicy and savory flavor, though it may be a bit hotter.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor while still providing the necessary saltiness.

• Allow the fries to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Transfer the cooled fries to an airtight container or a resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess moisture.

• Store the container or bag in the refrigerator if you plan to consume the fries within 3-4 days. For longer storage, place them in the freezer.

• When freezing, spread the fries in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This prevents them from sticking together.

• To reheat refrigerated fries, preheat your oven to 400°F (200°C). Spread the fries on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For frozen fries, preheat the oven to 425°F (220°C). Bake the fries directly from the freezer for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• Avoid microwaving the fries as it can make them soggy. If you must use a microwave, place a paper towel underneath to absorb moisture and use short intervals to prevent overcooking.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover fries on a baking sheet in a single layer.
  3. Lightly drizzle with a bit more olive oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fries in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the fries in a single layer.
  4. Cook for about 5-10 minutes, turning occasionally, until they are heated through and crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the fries on a microwave-safe plate.
  2. Cover with a damp paper towel to help retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through.

• Oven: Used to bake the fries at a consistent temperature of 425°F (220°C) to ensure they become golden brown and crispy.

• Large mixing bowl: Essential for tossing the cut potatoes with olive oil, Old Bay seasoning, and salt to ensure even coating.

• Baking sheet: Provides a flat surface to spread the seasoned fries in a single layer, allowing for even baking.

• Spatula: Useful for flipping the fries halfway through the baking process to ensure they cook evenly on all sides.

• Knife: Needed to cut the russet potatoes into fries.

• Cutting board: Provides a safe and stable surface for cutting the potatoes.

• Measuring spoons: Used to measure the olive oil, Old Bay seasoning, and salt accurately.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent the fries from sticking.

Pre-cut potatoes: Cut the russet potatoes in advance and store them in water in the fridge to save time on prep day.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and cook in batches, then freeze the extra fries for a quick reheat later.

Preheat oven: Make sure to preheat your oven while you prep the potatoes to save time.

Uniform cuts: Cut the potatoes into uniform sizes to ensure even cooking and reduce the need for flipping.