Canada’s potato industry is struggling due to the COVID-19 pandemic. The demand for potatoes has plummeted with the closure of restaurants. It is estimates that over 200 million pounds of potatoes are in limbo. Canadian potato farmers are asking for your help. By eating locally grown potatoes we are supporting our local farmers and economy.
BBQ season is here! Fries are one of our favourite BBQ side. How about a healthier alternative to the traditional fried fries? How about the PERFECT baked fries?!
We are offering baked fries recipes because they are just as delicious and crispy as fried but without the extra calories. In this blog we teaching you how to make the perfect baked fries. As you learn the basic techniques, we teach you new techniques to elevate your baked fries to poutine and truffle parmesan lemon garlic fries – perfect for date night.
In this blog you will learn 5 delicious ways to use and modify your baked fries:
- Perfect baked fries
- Greek baked fries with lemon garlic aioli
- Cajun baked fries with Cajun Remoulade
- Poutine
- Truffle parmesan garlic lemon baked fries
Perfect Baked Fries
Many baked fries recipe make soggy fries. This recipe makes perfect crispy oven baked fries that are as tasty as restaurant fries.
An added bonus of baked fries is they are the healthiest fries! Baking fries not only saves you money and extra calories but also lets you easily use locally sourced ingredients. Note that the baking time depnds on how thick your fries are.
- Prep Time 10 + 10 Minutes
- Cook Time 35 Minutes
- Total Time 55 Minutes
- Serves 4 to 6 People
Ingredients
- 1500 gr (about 6) yukon gold potatoes
- 1/4 cup vegetable oil - we use camelina oil
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 450 F. Place a cooling rack on a baking sheet.
- Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
- Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
- Return the potato sticks to the bowl. Add the vegetable oil, granulated garlic, onion powder, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
- Bake in the preheated oven for 30 to 35 minutes - or until desired crisp.
Notes
Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly.
Greek baked fries with lemon garlic aioli
These fries with a greek salad are our favourite sides for Greek chicken souvlaki.
The baked fries are filled with greek flavours which is enhanced by the lemon garlic aioli. The aioli can also be used as a dipping sauce for your souvlakis.
- Prep Time 10 + 10 Minutes
- Cook Time 35 Minutes
- Total Time 55 Minutes
- Serves 4 to 6 People
Ingredients
- 1500 gr (about 6) yukon gold potatoes
- 1/4 cup vegetable oil - we use camelina oil
- 2 tbsp greek spice blend - we use Splendor garden
- 1 tsp salt
- 1/4 tsp black pepper
- 3/4 cup mayonaise
- 2 to 3 medium clove garlic - minced
- 1/2 tsp salt
- 1/2 tsp lemon zest
- 2 1/2 tbsp lemon juice
Instructions
- Preheat oven to 450 F. Place a cooling rack on a baking sheet.
- Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
- Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
- Return the potato sticks to the bowl. Add the vegetable oil, Greek spice blend, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
- Bake in the preheated oven for 30 to 35 minutes - or until desired crisp.
- While the fries are cooking, make the aioli by adding in a small bowl: mayonaise, minced garlic, salt, lemon zest and lemon juice. Combine.
Notes
Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly. Whats an aioli?Aioli is an emulsified sauce made of oil and garlic. Garlic infused mayonnaise is the most basic aioli. Many restaurants will start with mayonnaise as the base of their aiolis.
Cajun fries with cajun remoulade sauce
These cajun fries with cajun green breans are our favourite sides with a BBQ cajun steak, tofu steak of chicken breast. The cajun remoulade features beautiful Saskatchewan ingredients and is filled with layers of flavour.
- Prep Time 10 + 10 Minutes
- Cook Time 35 Minutes
- Total Time 55 Minutes
- Serves 4 to 6 People
Ingredients
- 1500 gr (about 6) yukon gold potatoes
- 1/4 cup vegetable oil - we use camelina oil
- 2 tbsp greek spice blend - we use Splendor garden
- 1 tsp salt
- 1/4 tsp black pepper
- 3/4 cup mayonaise
- 1 medium clove garlic - minced
- 2 tsp cajun blacking spice - we use Splendor Gardens
- 2 tbsp cajun mustard - we use Gravelbourg mustard
- 2 tbsp horseradish
- 1 tbsp worcestershire sauce
- 1 tsp lemon juice
- 1/4 cup parsley minced
Instructions
- Preheat oven to 450 F. Place a cooling rack on a baking sheet.
- Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
- Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
- Return the potato sticks to the bowl. Add the vegetable oil, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
- Bake in the preheated oven for 30 to 35 minutes - or until desired crisp.
- While the fries are cooking, make the aioli by adding in a small bowl: mayonaise, minced garlic, cajun blackning spice, cajun mustard, horseradish, worcestershire sauce, lemon juice and parsley. Combine.
Notes
Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.What is a remoulade? Remoulade is an aioli served chilled with a variety of herbs and spices. The traditional French remoulade is made with mayonaise, mustard, capers, anchovies, and pickles. In this cajun inspired remoulade we used creamed horseradish to bring the pickled element (replacing the capers and pickles) and worcestershire sauce to bring the umami (replacing the anchovies).Cooling rack note: If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly.
Truffle parmesan garlic lemon baked fries
These truffle fries can proudly be served for a date night or at a dinner party. They are simple but are filled with layers of flavour you will be proud of! We love serving these fries with white wine garlic mussels to create the iconing “moules frites”.
- Prep Time 10 + 10 Minutes
- Cook Time 35 Minutes
- Total Time 55 Minutes
- Serves 4 to 6 People
Ingredients
- 1500 gr (about 6) yukon gold potatoes
- 1/4 cup vegetable oil - we use camelina oil
- 2 tbsp greek spice blend - we use Splendor garden
- 1 tsp salt
- 1/4 tsp black pepper
- 2 medium clove garlic - minced
- 1 tsp lemon zest
- 2 tbsp gratted parmesan
- 1/4 cup parsley
- 1 tbsp truffle oil - we get ours at Italian Star Deli or Oliv Tasting Room
Instructions
- Preheat oven to 450 F. Place a cooling rack on a baking sheet.
- Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
- Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
- Return the potato sticks to the bowl. Add the vegetable oil, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
- Bake in the preheated oven for 25 to 30 minutes - or until almost desired crisp. Add the minced garlic on the fries and return to the oven for about 5 minutes
- Garnish the fries with lemon zest, parmesan, parsley and truffle oil.
Notes
Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.Cooling rack note: If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly.
Poutine
Now we are talking! Having mastered the technique of oven baked fries let’s make the ultimate French Canadian savoury delight – Poutine! This poutine offers the authentic taste of Quebec’s iconic poutine: crispy fries, cheese curds and tons of poutine gravy.
- Prep Time 10 + 10 Minutes
- Cook Time 35 Minutes
- Total Time 55 Minutes
- Serves 4 to 6 People
Ingredients
- 1500 gr (about 6) yukon gold potatoes
- 1/4 cup vegetable oil - we use camelina oil
- 2 tbsp greek spice blend - we use Splendor garden
- 1 tsp salt
- 1/4 tsp black pepper
- 480 gr cheese curds - we use Bothwell “Squeak’rs”
- 2 cloves garlic - minced
- 3 tbsp cornstarch
- 2 tbsp water
- 1/3 cup unslated butter
- 1/4 cup all purpose flour
- 1 tbsp worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tsp onion powder
- 2 tbsp ketchup
- 2 cup beef broth - we use pine view farms
- 1 cup chicken broth - we use pine view farms
- 3/4 cup stout beer - there are so many good local options: District, Rebellion, Pile of Bones...
- 1/2 tsp pepper + 1/2 tsp salt
Instructions
- Preheat oven to 450 F. Place a cooling rack on a baking sheet.
- Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
- Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Note: you may need to use 2 towels.
- Return the potato sticks to the bowl. Add the vegetable oil, salt, and black pepper and combine to evenly coat to potatoes. On the cooling rack, spread the potato sticks in a single layer, leaving space around each potato.
- Bake in the preheated oven for 30 to 35 minutes. Because in Saskatchewan it's difficult to get fresh cheese curd we recommend spreading the cheese curds on the fries evenly and leaving them in the oven for an additional 30 seconds to enhance the "squeek".
- While the fries are baking, make the poutine gravey. In a small bowl add the cornstarch and water. Combine and set aside. In a pot, melt the butter. Add the flour and cook for 5 minutes, stirring regularly - until it turns a light golden. Add the minced garlic and cook an additional 30 seconds - stirring regularly to prevent the garlic from burning.
- Add the worcestershire sauce, balsamic vinegar, onion powder, ketchup, beef and chicken broth and beer. Bring to a boil whisking regularly. Add about half the cornstarch mixture let simmer, whisking regularly. If you would like your gravey thicker add the rest of the cornstarch mixture. Season with salt and pepper. Taste and adjust seasoning.
- Serve the fries and cheese by topping them with a generous amount of poutine gravey.
Notes
Baked fries are best the day they are made. If you need to reheat them, you can make them crispy again by heating them in a 400F oven for about 5 to 6 minutes.Cooling rack note: If you don't have a cooling rack, you can line a baking sheet with parchment paper and bake the fries directly on the parchment paper. You will need to turn the fries are 15-20 minutes to ensure they are baked evenly. You can replace the beer by beef or chicken stock.