Salt and Pepper Oven Fries

An addition to my last contribution: double up on the togarashi; you won't be disappointed.

• PBarre

• Winnipeg, MB

• 1/19/2018

These are by far the best fries we have ever had. We likewise serve them to the family in parchment paper in a container. The shichimi togarashi is necessary, and you'll use it in lots of your cooking, where a little heat is desired, so get some!

• PBarre

• Winnipeg

• 10/9/2017

I am very opinionated about french fries and the thought of oven baked turns my stomach. I do not like steak fries because they are too thick and impossible to get crisp. I do not like seasoned fries, curly fries, or burger king fries with some unknown ingredient coating them to make them crispy. I like shoestring, crinkle cut, or whatever your call the fries at McD's. A proper french fry by my definition must be very crispy on the outside and soft on the inside. This is why the idea of oven baked is so distasteful. I have never before had oven baked fries that meet this definition. But I have been so wrong. These are absolutely perfect fries. Of course I only put salt on mine, but I have gotten rid of my deep fryer and all the work and smell that goes along with it for these!

• davearcher76

• 3/15/2015

The best EVER fries that I have ever eaten in my life, and my girlfriend, who has long term restaurant and cooking expertise, agrees! The Shichimi Togarashi is CRITICAL.

• Anonymous

• Seattle, WA

• 5/29/2012

This was great! Fun, easy and delicious (we love spicy).

• msmaileann

• San Diego

• 6/21/2010

Perhaps the best fries I ever had! Even our young children loved them despite the fact that they're a little on the spicy side. It was hard to find the schichimi togarashi, but it was worth the trouble (I eventually found it in a small Japanese grocery store.)

• chrisjclay

• Shawnigan Lake, BC

• 5/7/2010

The first thing my husband commented on was the kick of the shimichi togarashi (a good kick). I can definitely see myself making this over and over again. In the mean time, I'm contemplating more things to put this togarashi stuff on :-)

• celenesabadotan

• 3/5/2010

This recipe was so great. I hate frozen fries and these were an easy and much better version. I didn't have the shichimi togarashi, but I used a salish smoked sea salt and a bit of cayenne for the pepper. I found that the time on this recipe is just about perfect, 50 minutes to delicious fries.

• moutonese

• Edmonton

• 1/13/2010

The pepper is in the shichimi togarashi. It is a wonderful recipe.

• straystray

• Oakland, Ca

• 11/15/2009

Any noticed there is no pepper in these "salt and pepper oven fries"? Just saying... Haven't tried them yet but they sound great.

• ernestann

• Meg, Connecticut

• 7/19/2009

I just realized it has been almost 2 years since this came out. I make it all the time. Russett still the best. The Asian market in Albuquerque used to carry the spice and then quit. So I went on -line and found House Schchimi Togarashi. Got 20 bottles, have ten left. Everyone loves this

• acura44

• Albuquerque, NM

• 3/22/2009

First of all - nanami togarashi and shichimi togarashi should be the same. 'Nana' and 'shichi' both mean the quantity 7. Just so no one drives themselves crazy looking for nanami togarashi over shichimi... Since it's all I have at the moment, I'm using a couple of gold potatoes and a Japanese sweet potato (satsumaimo) - since the Japanese ones have a higher sugar content, they are browning & pretty! I will definitely use all russets, for their texture, or all satsumaimo next time - the golds have a lot of moisture which is steaming them before they can brown. Great starting point.

• chrichan

• royal oak, mi

• 2/25/2009

Made as directed, red potatoes cut 3/8 - 1/2 inch squares. cooked convect bake 400 on parchment lined cookie sheets, left separation for browning, for total about 40 mins. Delicious. sprinked with salt, served in parchment cones. would try tograshi, just didn't have on hand.

• Anonymous

• Calgary

• 2/3/2009

I made this for a dinner party as a last minute appetizer. I had purchased the shichimi online, and had no idea what to make with it - looked it up on Epicurious and found this recipe for fries. They were a huge hit, and it didn't take long for my friends to go through all of them.

• bravesugar

• Stow, OH

• 11/25/2008

We've made these at least five times now, and they're great each time. Tasty, but not overly greasy.

• booboo9

• Appleton, WI

• 8/30/2008