Recipe Box, Lighten Up with Baked Waffle Fries

the Painted Apron

5 years ago

I’m still under the weather with my cold…

Wait where does that silly idiom come from???

Anyway…🤧

What makes everything better??

Potatoes!

And guess what,

these are a lot less guilty than french fries,

plus they’re incredibly easy to make!

Crispy on the outside and soft on the inside, full of oven roasted good flavor, paired with some cool light sour cream laced with green onion…

Heaven!

Cut red potatoes in half and score deeply, making squares, being careful not to cut all the way through. Place potatoes cut side up on a foil lined pan. Separate cuts gently with your fingers to help potatoes open up during cooking. Drizzle with olive oil or spray with olive oil spray and season well with kosher salt and pepper

Roast potatoes at 425 about 40 minutes, or until brown and crispy around the edges

They tend to spread even more as they cook, so you get lots of crispy edges complimenting the softer potato centers

A dollop of light sour cream showered with green onion slices makes for delicious dipping

These potatoes are great for appetizers too {think Super Bowl}

Using olive oil makes these baked fries a great healthier choice. You may never want a boring old french fry again after tasting these!

BAKED WAFFLE FRIES with SOUR CREAM AND ONION

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, baked potatoes, easy side dish, french fries, potatoes, sour cream & onion, waffle fries

Prep Time 10

Cook Time 40

Ingredients

2-3 potatoes per person
olive oil
olive oil cooking spray
salt and pepper
light sour cream
green onions sliced

Instructions

Wash potatoes and cut in half. Cut each half into squares or diamonds, making deep cuts about 1/4″ apart and being careful not to cut all the way through.
Place potatoes cut side up on a cooking oil sprayed foil lined baking sheet. Drizzle potatoes with olive oil and use your fingers to help coat all the cut edges. Season liberally with salt and pepper. Roast at 425 for about 40 minutes or until nicely browned edges appear. Serve warm with sour cream and onions for dipping.

Notes

to make these a little more appetizer friendly, cut the potato halves in half again, down the middle, after scoring, and you will have more like a wedge shape that is easier to eat as finger food.