With time tight I decided to try these Al Fresco Grillers that I bought a few weeks ago. I thought with all the busy nights we would be having with dance classes and after school activities that these would be something to try for a quick, easy dinner that I didn’t have to think about. That they were on sale made it perfect!
And yes, these are really The Best Oven Baked French Fries. I know others claim to have the best but my family said mine are the best so it has to be true, right?
I have learned that the secret is the ice water bath. After cutting your potatoes you need to put then in an ice water bath for 30 minutes. It totally seems wrong, but the soaking pulls out the starch in the potato which pulls out the water. Your potatoes will crisp up rather than steam in the oven. Don’t over crowd the pans. Give the potatoes room so they can cook. Those pale, soggy, limp French fries that you make from scratch will be a thing of the past.
This was a really good dinner. The al fresco Chicken Grillers were even better than I thought they would be. They did taste very close an Italian sausage patty but they weren’t greasy at all which made my stomach happy and they were so much cheaper than chicken sausages at the grocery store. I will be purchasing these again. They come in a package of 8. Each child ate 2 patties and we each ate 1. We had two leftover for two lunch servings.
I wasn’t sure how the Balsamic French Fry Dip was going to go over as both of my children claim an intense hatred of mayonnaise. I actually had to make a second batch of it because everyone loved it! I used the Marzetti Organic Balsamic vinaigrette to make the dip as it is my favorite brand.
Add a green side salad and a green vegetable and you have a complete meal.
For my mostly gluten-free son the entire meal was gluten-free.
- 3 lbs. of potatoes, cut into large steak fry pieces
- Vegetable oil
- Morton Nature’s Seasoning
- 1/2 cup mayonnaise
- 1/4 cup Marzetti Organic Balsamic vinaigrette
- black pepper
French Fry Dip:
- Mix mayonnaise and balsamic vinaigrette in a bowl with a dash of black pepper, to taste. Once well blended cover and refrigerate while making French fries.
- Cut potatoes into large steak fry size pieces.
- Place fries in a large bowl of ice water that completely covers the fries. Let the fries sit in the ice water for 30 minutes.
- Preheat oven to 425 degrees.
- Remove fries from ice bath to a large clean towel to pat dry.
- Place fries on a rimmed baking sheet and drizzle potatoes with oil. Stir and sprinkle with Morton Nature’s seasoning. Place pan in oven and bake for 10 minutes. Stir potatoes after 10 minutes and add oil as necessary.
- Stir potatoes every 10 minutes or so to avoid them sticking to the pan. Potatoes should be golden brown and crispy on the outside and firm in the middle.
- Remove the fries to paper towels to blot any excess oil from the fries.
- Serve with a drizzle of Balsamic French Fry Dip if desired.
Disclaimer: I bought the products used in this meal with my own money and I am not affiliated in any way with al fresco or Marzetti. All thoughts and opinion regarding these products are my own and should be read as such.