Wednesday, November 18, 2009

Crispy Oven Fries

Potatoes dredged in a seasoned buttermilk, rolled in cornflake or panko crumbs, and baked.

Crispy Oven Fries

Generic corn flakes are a great way to get a nice crunch when you want to oven fry, but that doesn't have to be limited to chicken. Give it a swing sometime with potatoes and add a whole other layer of texture. Try it with panko bread crumbs, or check out the variation at the bottom, using a mayonnaise coating and cornbread dressing mix. Here's how to make them.

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Recipe: Crispy Oven Fries

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

  • 2-3 tablespoons of olive oil, divided
  • 3 large baking potatoes
  • 1-1/2 cups of buttermilk
  • Pinch of kosher salt, onion salt and garlic powder
  • Freshly cracked black pepper, to taste
  • Couple dashes of hot sauce
  • 2 cups of plain cornflakes or panko crumbs
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • Melted butter to drizzle, optional

Preheat to 375 degrees F. Coat a baking pan with olive oil. Cut each potato into about 8 wedges and put into a bowl. Mix the buttermilk, salt, onion salt, garlic powder, black pepper and hot sauce; pour over the top and set aside.

Pulse the cornflakes in the food processor until crushed. Add the Cajun seasoning and pulse to mix and pour into a shallow pan. Can also substitute panko bread crumbs for the cornflakes.

Roll the potato wedges in the cornflake mixture and press the crumbs in. Arrange in a single layer in the prepared baking pan.

Bake at 375 degrees F, about 45 minutes or until tender, turning once halfway through, and drizzling with a bit more olive oil. Remove, drizzle with melted butter, if desired, and sprinkle with additional kosher salt if desired.

Variation: Instead of buttermilk, dip the cut up potato wedges in a mixture of 1/2 cup of mayonnaise with the same seasonings. Add 1/3 cup of freshly grated Parmesan cheese to the cornflakes or panko, or may also substitute 2 cups of packaged seasoned cornbread dressing (like Pepperidge Farm) in place of cornflakes or panko, along with the Cajun seasoning, and roll the coated potatoes in the mixture. Bake as above.

“Jo-Jo” Potato Logs: Substitute self-rising flour for the cornflakes/panko, adding additional seasonings such as paprika, cumin and chili powder, or others as desired. Bake as above or pan fry in hot oil.

Classic Steak Fries: Preheat oven to 400 degrees F and coat baking sheet with oil. Cut potatoes in half lengthwise, then cut each half into four wedges. Toss in olive oil. Season potatoes with salt, onion salt, garlic powder, black pepper and Cajun seasoning. Lay each wedge, cut side down and roast for about 30 minutes, or until browned and tender throughout. Total time will depend on size of potatoes.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

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Posted by on November 18, 2009
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  1. Oooh, so glad I clicked over from SITS!

  2. I love oven baked fries, but I've never tried them all crumbed up!

  3. I've done oven fries, but never used cornflakes-think I'd like panko better (and I have some already!). Buttermilk works miracles with chicken so why not potatoes?

  4. Great idea!! They look so crunchy good and also thankful for the healthy alternative!

  5. Your fries look so crunchy! What a great idea.

  6. These look great...

    LOL, reminds me of mu Mom, who used to fry chicken with Captain Crunch as the breading... Wonder why I'm 25 pounds too heavy

  7. I've got panko so I'll have to try these. Thanks!

  8. I do this with chicken - I never thought about doing it with potatoes. Great idea!


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