Jerry's Guiltless Yuletide French Fries

These oven-baked potato rounds skip the deep fryer entirely, relying instead on olive oil infused overnight with red and green chili peppers and a bay leaf for a slow-building heat that’s way more interesting than plain fries.

The overnight oil infusion is what makes these stand out. Steeping halved chili peppers and a bay leaf in olive oil for a full night extracts their flavor without the raw, aggressive heat you’d get from tossing diced peppers in at cooking time. The peppers come out before the oil touches the potatoes, leaving behind a subtly spiced, aromatic oil.

Sliced into half-inch disks rather than traditional fry shapes, the potatoes get maximum surface area for crisping in the oven. Paprika and garlic powder go on before the oil, so the spices stick directly to the starchy surface and toast during baking.

Turning the potatoes several times during the 35-40 minute bake is key. Without flipping, you get one golden side and one steamed, pale side. Each turn also prevents sticking, which is the bane of oven fries on a sheet pan.

Pro Tips

• Cut the potato disks to a uniform half-inch thickness. Thin slices will burn before thick ones crisp, giving you an uneven batch.
• Don’t crowd the baking pan. Overlapping potatoes steam instead of roasting. Use two pans if needed.
• The red and green chili garnish adds a festive holiday look. Choose mild peppers for presentation or hot ones for extra kick.

Variations

• Rosemary version: Add a sprig of fresh rosemary to the overnight oil infusion alongside the peppers for an herby note.
• Sweet potato swap: Use sweet potatoes cut into disks for a naturally sweeter take that pairs well with the chili oil.
• Wedge style: Cut into thick wedges instead of disks for a heartier, steak-fry texture.