Jul 13, 2012

French Dip Sandwiches and Baked French Fries

This is a simple dish I've been making for years.  It is a family favorite!

You'll want to make the french fries first.  I always use Yukon Gold potatoes - I just really like them.  I also bake my french fries.  It is so much better for you, and we have come to enjoy our non-oily fries over the years. 

You can watch a how to video of my recipe on allrecipes.com just click here - Best Baked French Fries video

I use about 1.5-2 potatoes per person.  Slice the potatoes lengthwise into about 4 slices. Then slice each individual slice lengthwise again into 4 strips.  These are the size of steak fries.  You can see from the picture about the size I make them. When all the potatoes are in strips, place them in a container or a Ziploc baggie. Add about a tablespoon of sugar - seal and let sit for about 30 mins to an hour.  This will release the water in the potatoes and make them a little more crunchy than you normally expect from a baked french fry.

Pre-heat your oven to 425 degrees.  Drain potatoes and pat dry. Line a baking sheet with foil (double line for easier clean-up). Spray with cooking spray.  Toss those potato strips on the foil. Salt and pepper generously, and I like to add some garlic powder too.  Now you'll want to drizzle them with olive oil and toss them around a bit to make sure each wedge is coated with oil.  The amount of oil will depend on how many potatoes you are making, but start with a tablespoon and add more as needed.  Don't worry if it seems like you oiled them too much, you can drain them on a paper towel after they are cooked.  It is also important to make sure they are in a single layer with space between each fry.

Place the baking tray in the oven and bake for 30 mins. Remove from oven and flip the potatoes - I like to turn each individual one over - it really doesn't take a whole lot of time and results in a crispier fry, but if you don't feel like doing that - just move them around a bit and try to get as many of them flipped over as you can (keeping them in a single layer with space between each fry).  Bake them for 10 more minutes and remove from the oven. Drain on paper toweling if needed.

You can start the sandwiches after you put the fries back in the oven for the last 10 minutes of cooking time.  You'll need 1lb rare roast beef, 1 can french onion soup, water, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  

Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.


  1. I like to do home baked fries too.....never heard of the sugar part though!

    It all looks YUM!

    1. If you like crispier fries give it a try. You'll see all the starch that leaches out when you toss them in sugar. The liquid will cause the potatoes to steam which makes them soggy when baked, so if you remove it first then you get a crispier fry. Also, using a lower in starch potato such as red potatoes or Yukon Golds are a better choice than Idaho if you prefer a crispier fry.


Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one!

When you leave a comment on a blog post, please be aware that the comment is then public and visible to anyone who reads the comment section. Your email address is never shared or disclosed, but your name and comment will be visible to others. You may choose to leave your comment anonymously. It is highly recommended that you avoid leaving detailed personal information in your comments. For more information please read Life Tastes Good's Privacy Policy before leaving a comment > Life Tastes Good's Privacy Policy

I reserve the right to remove comments deemed as inappropriate, threatening, profane, or spammy without notice.

Thanks! I hope it's a great day!! ~Marion