In this video, Betty demonstrates how to make her “French Fries” that are baked, not fried! This is a great way to have an All-American snack, without all the fat and calories. They are spicy, too! Ingredients: 2 medium to large Idaho baking potatoes 1/2 cup water 2 tablespoons vegetable oil (I used peanut oil.) 1/2 teaspoon hot pepper sauce (more, if you like them really spicy!) 1 envelope seasoned coating mix for pork (Shake ‘n Bake) 1/4 cup grated Parmesan cheese cooking oil spray Peel the 2 potaoes, and cut them into lengthwise strips, about 1/4-inch to 3/8-inch wide, making all strips as equally-sized as possible. Store them in a large bowl, covering them with cold water, until ready to use. Combine 1/2 cup water, 2 tablespoons vegetable oil, and 1/2 teaspoon hot pepper sauce in a small dish. Combine 1 envelope of coating mix and 1/4 cup Parmesan cheese in a gallon-size plastic zip-lock bag. Dip about 6 to 8 potato strips in the water and oil mixture, shaking off excess water. Then, drop the potato strips into the coating mixture. Shake until coated, and place in a single layer on a baking sheet or shallow baking pan that has been sprayed with cooking oil. (I cover my baking pan with aluminum foil and use it as if it were the surface of the pan, for easy clean-up.) Continue with the remaining potato strips, until all are coated and placed evenly in a layer in the baking pan. Bake at 400 degrees for approximately 30 minutes, or until they are crispy, and are soft when …

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25 Comments »

1. 

   I used this recipe this yesterday. I cut the potatoes into round chips because it was too hard to get the classic fry shape, but they still came out wonderfully. Thanks for the recipe!

   Comment by butterbat — February 22, 2010 @ 4:41 pm

2. 

   The round chips sound great! I’m glad your recipe came out well! Thanks for the great feedback!
   –Betty

   Comment by bettyskitchen — February 25, 2010 @ 4:40 pm

3. 

   This is a wonderful recipe! I’d eat them everyday if I could…

   Comment by KaylaBreeze — April 7, 2010 @ 5:31 am

4. 

   This is a wonderful recipe! I’d eat them everyday if I could…

   Comment by KaylaBreeze — April 7, 2010 @ 5:31 am

5. 

   yum

   Comment by hippoyo — April 7, 2010 @ 12:23 pm

6. 

   I bet i can eat that whole tray by myself, but OH OK, I’ll share!

   Comment by 5277407 — April 7, 2010 @ 7:45 pm

7. 

   wow….I just made the recipe today..times are tough these and i’ve been trying to come up with a way to do something creative with potatoes….gave this a shot and I’m never looking back the taste and texture was unbelievable….my kids and wife thank you so much Betty THANK YOU

   Comment by garygus7 — July 14, 2010 @ 8:21 pm

8. 

   @garygus7 Thanks for your great feedback! I really appreciate it!
   –Betty

   Comment by bettyskitchen — July 14, 2010 @ 9:31 pm

9. 

   Those look beyond scrumptious!! Hey Betty, could I have some?

   Comment by MyRootsRoc — September 18, 2010 @ 6:25 am

10. 

    what should be the temperature in the oven?

    Comment by eldad75 — September 27, 2010 @ 2:57 am

11. 

    @eldad75 400 degrees Fahrenheit. You will always find the complete recipe by click the down arrow or “more” near the video.
    –Betty

    Comment by bettyskitchen — September 27, 2010 @ 11:22 am

12. 

    @bettyskitchen oh ha! Thank you so much Betty… I will try to make them later on this evening

    Comment by eldad75 — September 29, 2010 @ 7:53 pm

13. 

    hi betty, i want to try this. do u think i could use breadcrumbs instead of the shake n bake and get similar results?

    Comment by brwnsknbabydoll — October 13, 2010 @ 5:35 pm

14. 

    @brwnsknbabydoll Yes, breadcrumbs would be excellent!
    –Betty

    Comment by bettyskitchen — October 13, 2010 @ 7:23 pm

15. 

    those look good!

    Comment by PunisherPlaythroughs — November 19, 2010 @ 7:14 pm

16. 

    You have a nice house

    Comment by tiffehmusic — December 19, 2010 @ 9:17 am

17. 

    Is it necessary to put the potatoes in water if you are making them right away?

    Comment by steveh1010 — February 5, 2011 @ 11:30 pm

18. 

    @steveh1010 No, I probably thought mine might turn brown, because I was shooting the video, but if you’re just going straight through the recipe, you won’t need the water.
    –Betty

    Comment by bettyskitchen — February 6, 2011 @ 2:40 am

19. 

    hi betty, i intend to make my fries by dipping them into egg then into a mixture of flour and cajun seasoning, do u think this recipe is workable? if it is, could u help me suggest what amounts of flour, seasoning and potatoes I should use for 1 serving?

    Comment by missmickery — June 26, 2011 @ 8:08 am

20. 

    @missmickery Sounds great! You could put a 1/2 cup flour in a ziplock bag, add salt and pepper (to taste), and about 1/2 teaspoon cajun or creole seasoning, more if you like. Peel one potato and slice into strips. Dip strips in one beaten egg and then shake in the seasoned flour mixture. Fry in hot oil and drain on paper toweling.
    –Betty

    Comment by bettyskitchen — June 26, 2011 @ 11:17 am

21. 

    Oh urm I have to fry them? It doesn’t work if I want to bake them?

    Comment by missmickery — June 26, 2011 @ 1:54 pm

22. 

    @missmickery Actually, you’ll be better off just adding cajun or creole seasoning to the coating mix and Parmesan cheese and baking them in the oven. The flour coating is better when fried.
    –Betty

    Comment by bettyskitchen — June 26, 2011 @ 3:02 pm

23. 

    Okie thanks Betty

    Comment by missmickery — June 26, 2011 @ 3:41 pm

24. 

    hi betty, 1 envelope of coating mix is about how many cups?

    Comment by missmickery — June 28, 2011 @ 2:56 am

25. 

    @missmickery I haven’t measured it, but I’m guessing that it’s about 1/2 cup.
    –Betty

    Comment by bettyskitchen — June 28, 2011 @ 11:41 am

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