Eat: Dave’s Fries


Our good friend Dave makes the world’s best homemade fries ever.  To be honest, I had all but given up on french fries.  They were something I loved as a child and a teenager, but have tried to avoid as an adult.  Usually they are just too greasy, and feel like the “filler” on the plate, making them simply not worth the calories.

Dave has changed all that with his fabulous recipe, and I’ve made his fries several times for our family and friends.  Every time I make them, people ask how I did it.


I use Yukon Gold Yellow Potatoes.  I figure 1-2 medium-sized potatoes per person, depending on their appetites.  We like them as leftovers with scrambled eggs the next day, so I always make extra.

Preheat your oven to 425.  Fully spray a cookie sheet (or two, depending on how many you are making) with PAM or coat it with olive oil.  The fries stick like crazy if you don’t do this in advance.

Peel and slice your potatoes into thin slices.  I like them very thin, but you can slice them anywhere from 1/4 inch to 1 inch in thickness.

My directions assume you are using 6-8 medium-sized potatoes.  Put sliced potatoes into a large bowl.  Coat  liberally in olive oil.  Use 1/4 to 1/3 cup of olive oil.  Sprinkle generously with Lawry’s salt.  Finally, shake Worcestershire sauce over them, using a total of 2-4 teaspoons.

Toss the mixture, then using a slotted spoon, transfer to the cookie sheet.  Be sure they are spread out really well.  You do not want any layers of potatoes on the cookie sheet.  Cook for 10 minutes on a middle rack, then move them around.  Check again in 10 more minutes, moving them around again.  Mine take about 30-35 minutes to make, but every oven is a bit different.  I recommend a metal spatula for this process, so that you can really move them around well.

You may find that the next time you make them, you may want to use more or less of the seasonings, depending on your taste.

You won’t look at fries the same way ever again, and you will be providing a gourmet delight with very little effort.   Just try not to eat them all before you serve them!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s