These are the most perfect baked fries ever! No fryer necessary, yet they’re still perfectly crisp on the outside and tender on the inside.
As we head into the new year filled with the best intentions to eat healthy, let these baked fries replace your go-to in the freezer section at the grocery store. Small changes like replacing processed frozen foods with fresh homemade foods can make a big difference!
How do I make baked fries?
You’ll start by cutting your potatoes into the classic fry shape. Slice each potato lengthwise into 1/2 inch slices. Then cut each slice into 1/2″ strips, creating the perfect fry shape.
Toss the fries in oil and spices (no need to soak in water) then spread them in an even layer on a parchment lined baking sheet. You’ll bake the fries in a hot oven – 450 degrees – for a half hour, flipping them halfway through.
Then you’ll crank the heat to 500 hundred and the fries will finish crisping. Sprinkle with a bit more salt after they come out of the oven and voila! Crispy, homemade, baked fries!
What kind of potato should I use for fries?
Russet potatoes are the best for french fries. They hold their shape well, get nice and crispy and stay soft and tender on the inside.
Yukon gold potatoes are great too, but it’s hard to get them as crisp without over cooking them.
Baby red potatoes are good if you’re feeling more of a wedge shape. You can follow the same directions as below, just cut the baby red potatoes into wedges instead of fries!
Do I need to peel the potatoes?
I rarely peel a vegetable unless absolutely necessary. If I can save myself 5 minutes and a dirty dish, I’m in!
In this case, it’s really not a must to peel your taters. A majority of your fries will end up (mostly) without skin any way.
And I like the rustic look and added texture with the skin is left on. It also adds more fiber! So save yourself the time and hassle of peeling and just enjoy a rustic baked fry!
What should I serve with my french fries?
I’m not going to pretend like my favorite thing to eat with french fries isn’t Heinz ketchup, because it is. I have been a ketchup lover all my life and I don’t see that changing any time soon.
But, a couple of my other favorite dippers are:Print
The most perfect baked fries ever! No fryer necessary, yet they’re still perfectly crisp on the outside and tender on the inside.
- 2 lbs. russet potatoes
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Slice each potato lengthwise into 1/2 inch slices, then cut each slice into 1/2 inch wide sticks. So basically, cut the potatoes into french fries.
- Then add potatoes, oil, garlic powder, thyme and paprika to a large bowl. Add a couple generous pinches of salt and large pinch of pepper.
- Combine everything until seasoning is well distributed and fries are evenly coated.
- Spread fries in a single layer on the baking sheet. Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
- Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.
- Serve with your favorite dipping sauce.
Keywords: easy, simple, healthy, not fried, quick, french fry, recipe