Baked Basil Fries Recipes

BAKED BASIL FRIES

Steps:

• Heat oven to 425°F. Cut potatoes into 1/4-inch-thick strips. In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
• Spray large cookie sheet with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.

BAKED BASIL FRIES

Steps:

• In a large resealable plastic bag, combine the Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to bag, a few pieces at a time, and shake to coat., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 15-20 minutes on each side or until crisp and tender.

OVEN BAKED BASIL FRENCH FRIES

Steps:

• Preheat the oven at 425 F.
• Line 2 cookie sheets with parchment paper.
• In bowl, toss in the potatoes with the olive oil and the basil leaves.
• Distribute the potatoes over the 2 cookie sheets, making sure the potatoes don't over lap.
• Sprinkle on a generous amount of coarse salt.
• Add on black pepper to taste.
• Bake for 20 minutes.
• With a pair of tongs turn the potatoes over.
• Continue baking for another 20 minutes.

PARMESAN-BASIL BAKED FRENCH FRIES

Steps:

• Preheat oven to 425 degrees F. In a bowl, combine the Parmesan cheese, oil, basil and garlic powder until well mixed. Cut the potatoes into 1/4-inch sticks (you don't need to peel them but you can if you wish). Add the potatoes to the cheese mixture and toss well to completely coat. Place the potatoes in a 15" x 10" x 1" baking pan coated with nonstick cooking spray. Bake at 425 degrees F for 15 minutes. Turn the potatoes over and continue baking for 15-20 minutes longer or until crisp and tender.

OVEN BAKED BASIL FRIES

Steps:

• Position two racks in the lower third of the oven. Heat oven to 450*. Line two baking sheets with parchment paper and set aside.
• Place the potato wedges in a large bowl. Add the olive oil, salt, and pepper, then toss until evenly coated.
• Place the potato wedges on the parchment lined baking sheets, leaving space between each wedge.
• Roast 20 minutes. Remove the trays from the oven, flip each wedge, then return the baking sheets to the oven, taking care to switch the positions of the baking sheets to ensure even baking.
• While the potatoes finish roasting, prepare the basil butter sauce. Heat a small saucepan over medium high heat. Add the butter and heat until it melts, then foams. Once the foam subsides, add the garlic and sautee, stirring continuously, until fragrant and lightly golden brown, approximately 1 minute. Stir in the basil and remove from heat.
• Brush the basil sauce oven the oven fries, then dust with parmesan cheese. Serve immediately. Leftovers can be stored in the fridge for up to three days. Reheat in a skillet over medium heat until re-crisped and dust with fresh basil if available.

BEST BAKED FRENCH FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

SWEET POTATO FRIES WITH BASIL SALT AND GARLIC MAYONNAISE

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
• Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
• When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

BAKED BASIL FRIES

Steps:

• In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
• Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
• Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.