Circle B Kitchen Oven-Baked French Fries

Circle B Kitchen

Serves 3-4 as a side dish

These are our go-to French fries here in the Circle B Kitchen. They’re so easy to make and so good that you might just be willing to ditch the bag of frozen ones in the freezer. They come out crispy on the outside, but tender on the inside, and amazingly flavorful, owing to the addition of parmesan cheese and our very own Circle B Kitchen House Seasoning Salt. Now, if you haven’t yet made up a batch of our seasoning salt, you can easily get the recipe for it here. It’s awesome stuff and this is a great application for it. Otherwise, just use your favorite seasoning salt or just some salt and pepper. But honestly, we think that it’s our seasoning salt that sets these fries apart from the rest. As for cooking time, it so depends on your oven, but these might be ready in 40 minutes, or they may take a little longer. This last time I let them cook for almost an hour and we loved how crispy they got. Your call.

2 pounds Russet potatoes (about 3 large potatoes)

1 1/2 tablespoons extra-virgin olive oil (I only use 1 tablespoon)

1-2 tablespoons grated Parmesan cheese

1 ½ tablespoons Circle B Kitchen seasoning salt

¼ teaspoon cayenne pepper (optional)


Preheat the oven to 450 degrees. (I've been baking these at 500 and love how crispy they get). Coat a large, rimmed baking sheet with cooking spray.

Slice the potatoes into ½-inch slices and then again into ½-inch thick French fries.

In a large bowl, combine the potatoes and olive oil and toss to coat. Sprinkle in the seasoning salt and cayenne pepper, if using, and gently toss until thoroughly coated.

Lay the potatoes in a single layer onto the baking sheet and sprinkle with the grated parmesan cheese.

Bake for 45 minutes to an hour, or until golden brown, flipping them with a spatula about halfway through to prevent sticking. Serve hot.

These freeze really well too! Just make sure they're cooled and then place them in a single layer on a sheet pan in the freezer. Once frozen, remove them to a ziploc bag and store until needed. To reheat, place them in a 400-degree oven for about 12 to 15 minutes.