If you have a weakness for French Fries like I do, then you will want to see how easy it is to bake up a crispy batch to enjoy them anytime!
I LOVE French Fries,
and eat them every chance I get.
Really, it’s almost funny how much I love them.
I can’t remember a time I didn’t LOVE them.
When I was little I remember getting a big tub of French Fries while walking along with boardwalk.
My mom would Fry up batches of French Fries every so often, it was always such a treat. Those were my favorite dinners!
The possibilities are endless with potatoes, but french fries and mashed potatoes are my favorite.
Begin by washing and slicing potatoes.
The thinner the potatoes the crispier they will bake up.
I cut the potatoes into quarter inch slices, then cut each slice into quarter inch strips.
Keeping all the potatoes about the same size will help them to bake evenly and give you a better result, than if there were some thick fries and some thin fries baking together.
Next coat them with olive oil and bake them at 450 degrees until they are crispy.
Lightly oiling the baking sheet will help the potatoes not to stick. Both sides of the potatoes will get golden brown.
Just think you are minutes away from delicious French Fries!
- 4 Idaho Russet Baking Potatoes (about 2 lbs)
- 2 tablespoons olive oil (plus additional oil for baking sheet)
- Coarse salt for seasoning
- Preheat oven to 450 degrees
- Lightly oil baking sheet
- Cut potatoes into slices about ¼"
- then cut the slices into strips about ¼"
- the thicker you cut the strips of potatoes the long they will take to cook and the less crisp they will be
- Place potatoes and 2 tablespoons oil into a bowl and toss until all potatoes are coated
- Place potatoes onto baking sheet in a single layer
- Bake for 40-45 minutes or until the potatoes are crispy.
- Salt while hot
Here is my post on How to Make Ketchup! Homemade delicious ketchup for these fries is a must.
sue/the view from great island says
I adore fries of all kinds, both baked and fried, but these look especially great, and I love your tip about cutting them super thin…they look perfect!
Jeffrey says
I love fries also but am very particular. My favorite are thick cut double fried and there is a recipe I found online that mimics them fairly closely using the oven instead of the deep fryer. The double fry process uses a lower temperature to soften the inside, making it fluffy, and a higher temp. to crisp the outside. The microwave is used to cook the inside and the oven, along with corn starch, is used to crisp the outside. My family has fallen in love and these are quite a bit healthier than those submerged in oil! I like the sweet potato version also but the kids don’t.
I will definitely be trying your ketchup recipe. I made some using tomatoes from my garden and probably added too many complex flavors with spices and my boys shunned it, opting for the plastic bottle! I like it but don’t love it. I am going to use your method of straining with the paper towel for sure. Thanks for the ideas!
Millie | Add A Little says
I love baking my own fries! So good with rosemary and garlic!
Jodi@prairiekuchen says
These look so good! I usually take the easy way out and cut them in chunks. Your photos are making me rethink being so lazy 🙂