French fries are a big hit with everybody and with this recipe, you’ll be able to feel good about eating them too. Baked in the oven, these delicious fries have the perfect crisp edges with a soft center. Not only that, but they will not get soggy after cooling like fries that are deep fried.
Potatoes and a healthy oil are really the only necessities to making a tasty fry. You can use a few different kinds of oil, just make sure you are using one that can withstand high baking temperatures [hint: not olive oil]. I used avocado oil which can be found here. I’ve also used coconut oil with success.
If you don’t like your fries super crisp, you can just reduce the cook time and they will come out softer on the edges. You can also cut thicker fries so they won’t crisp as quickly. Soaking the potatoes in ice or ice water either before or after you slice them will help get rid of some excess starch from the potatoes. The less starch, the more crisp your fries will get. I soak after I slice for about 10 minutes.
First, wash your potatoes. I used Russet potatoes here, but sweet potatoes are also great. You can soak the potatoes now if you’d like, but I prefer to wait until they are cut up.
Now cut your potatoes into fry-like strips. Start by cutting the potato lengthwise and then keep cutting in half lengthwise until you get to your desired sized strip. Somewhere around 1/2″ to 1/4″ will work great. If you have a french fry cutter, you can also send your potato through that. Next, gather up all the strips and place them in a bowl of ice or ice water. [I pour filtered water kept in the fridge over the fries.]
Let the fries sit for about 10 minutes to remove excess starch. The longer they sit, the crispier they will get, so adjust time as needed. Soaking for 10 minutes gets them pretty crisp. After the soak, rinse the water and dry the fries with paper towels. They don’t have to be perfectly dry, just make sure to get most of the moisture off.
Now place them back in the bowl and pour your desired healthy oil over the fries, enough to evenly coat the fries. Toss with the oil, salt and pepper. *I used avocado oil, which is great for high temp cooking, and the fries come out with a great flavor. Coconut oil works great too.
You can either line a baking sheet with parchment paper or place a cooling rack right on top of a baking sheet and place the fries on top of the cooling rack so they never touch the pan. Spread the fries apart so that they aren’t touching and that’s it! Bake at 450 degrees for about 30 minutes, shorter if you do not want them too crispy.
- Russet potatoes
- Healthy oil, like coconut or avocado oil
- Salt and pepper to taste
- Preheat to 450 degrees
- Wash potatoes and cut lengthwise into strips, ¼" to ½" thickness
- [Optional] Soak fries in ice water for 10 minutes
- Drain water & pat fries dry
- Coat fries in healthy oil of choice and sprinkle w/ salt & pepper
- Place cooling rack on top of baking sheet or line with parchment paper
- Lay fries flat on baking sheet, making sure they do not touch each other
- Bake for 30 minutes [20 minutes if you like them less crisp]