Aaron McCargo, Jr.'s Oven-Baked Seasoned Fries

by Rachael Ray Show Staff 5:00 PM, October 20, 2008

Aired October 20, 2008

Serves 4-5 servings
6 medium (about 2 pounds) russet potatoes, cleaned
2 tablespoons olive oil
2 tablespoons freshly chopped rosemary
1 tablespoon freshly chopped thyme leaves
3 tablespoons chopped garlic
Freshly chopped parsley leaves, for garnish
For the Big Daddy seasoning:
1/2 cup smoky paprika
1/4 cup granulated onion powder
1/4 cup granulated garlic powder
3 tablespoons seasoned salt
1/4 cup fresh cracked pepper
1/2 cup kosher salt

Preheat oven to 400 degrees F.

Cut potatoes with a mandoline. Cook's note: If you do not have a mandoline, cut each potato lengthwise into thirds; cut each portion into thirds.

In a small bowl, combine the spices for the Big Daddy seasoning.

In a large bowl, combine cut potatoes and olive oil. Add rosemary, thyme, garlic and Big Daddy Seasoning. Toss to coat.

Place in a single layer on a greased baking sheet. Bake uncovered for 20 to 25 minutes or until tender, turning once. Remove from oven and toss with chopped parsley.