Red Robin Seasoned Oven Fries

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Red Robin Seasoned Oven Fries recipe by Barefeet In The Kitchen

A few weeks ago, we were barbecuing at my friend Donna’s house and she made some truly excellent fries. I ate an absolutely ridiculous amount of them. Truth told, I’m not sure what else I ate, but I sure did eat a lot of these fries.

When I asked her what she did to them, she kind of laughed and showed me a simple jar of Red Robin seasoning mix. I couldn’t believe it. This seasoning mix now has a spot on my pantry shelf. It absolutely rocks.

I’m also sharing these crazy easy fries in part to explain my new fascination with homemade ketchup!

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Red Robin Seasoned Oven Fries

Recipe by and with thanks to the lovely Slow Roasted Italian
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Ingredients 

  • 2 lbs russet potatoes did you know there is science behind why russets make such great fries?
  • 4 tablespoons olive oil
  • 1 tablespoon Red Robin seasoning divided

Instructions

  • Preheat oven to 400 degrees. Scrub the potatoes well. Cut into wedges and then place in a large bowl. Drizzle with olive oil and toss well to coat. Sprinkle in 1/2 tablespoon seasoning and toss to coat.
  • Spread the potatoes across two large baking sheets greased with oil. Sprinkle the remaining 1/2 tablespoon (or more to taste) of seasoning over the fries.
  • Bake for 40-45 minutes, turning the fries over halfway through the cooking time. Depending on your oven, you might also want to rotate the trays, top to bottom and bottom to top. Enjoy!
  • Remove from the oven and serve immediately. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Marjie says

    My kids are bananas about oven fries. I should hunt for that seasoning!

    One of my daughters worked at Red Robin here for a few weeks. She earned next to nothing in tips, and so quit, because the manager explained that the restaurant was "business challenged." Not sure I'd admit to that.