Crunchy Baked Fries

Crunchy Baked Fries- this is the best method to getting crunchy fries without frying!

We LOVE fries in this house. Sweet Potato, Potato- fried or breaded- we just love fries! The problem is, we know high fat fries aren’t the best for us. This recipe for Crunchy Baked Fries gives you the crispy, crunchy texture of fried fries, but with a little heart healthy olive oil and sea salt for a lightened up version.

These fries use a dash of heart healthy olive oil and are baked at a high temperature to help cut down on some of the unneeded fat of fries- and they are so good, you won’t even notice they are baked. While we don’t eat them often, these are gone in a few minutes when we do- and the best part- they are totally easy!

Crunchy Baked Fries
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 large russet potatoes
  • 2-3 tablespoons olive oil
  • Sea salt and pepper, to taste
Instructions
  1. Using a mandoline, slice the potatoes into fries. I don’t worry too much about the size of fry I am making- some are bigger, and some are smaller. That’s fine!
  2. Next, place your spuds in a nice cool water bath. Completely submerge the fries in water.
  3. Let fries sit one hour. This helps to remove excess starch and will help the fries crisp up more in the oven.
  4. After an hour, drain the water, and pat fries dry with a paper towel.
  5. Toss with a couple tablespoons of olive oil, salt and pepper.
  6. Spread out onto a baking sheet which has been generously sprayed with cooking spray (two if the sheet is too crowded- fries should not be super packed on the sheet).
  7. Bake at 400 for about 30 minutes- until fries start to get soft. You might want to stir the fries at this point to prevent excessive sticking and to flip the fries to the other side.
  8. Turn the oven to 450 and continue baking until crisp (about 20-30 minutes). If you get in a hurry, turn on the broiler to crisp up the fries- but watch them closely, and stir them a few times to be sure all sides get some good crunch!

 

Plate, and enjoy! This recipe is good as a side for about 6 people.

The fries are best eaten hot- but you can add a dash of oil in a pan, as well as some garlic to heat them a second time. Learn more about reheating fries in my post- Turn Leftover Fries into Garlic Truffle Fries.

Crunchy Baked Fries- just a little olive oil and salt to get perfect baked french fries!

Comments

  1. says

    I love making homemade fries i just love my wedges. i like min thick but also nice and thin. I haven’t made skinny fries before cause am always afraid of them becoming to hard. I will try these though as they sound so simple and yummy. Thanks for the recipe

  2. Nedra says

    Great idea! About the olive oil carcinogen thing, I like to use coconut oil for high heat, I find it actually helps make things crispier too so it would be great for this recipe.

  3. says

    Why I do not own a mandolin is a mystery to me when I am making home made fries a few times a week. lol I am going to get one and try out your method as well. I love making fries for the boys and typically do them in a pan with olive oil and sprinkle with sea salt. I’d love to try baking them.

  4. Emily V says

    This was Delicious!!! made them and they turned out wonderful! with just salt, pepper and olive oil- just like the recipe!

  5. Grace says

    What brand of mandoline do you use? I’m in the market to buy one so I can make these yummy looking fries!

    • says

      I never knew it had to be that high either- I made fries a lot, but they never came out really well. I was once in a huge rush so I kicked up the temp, and it made all the difference!

      I was watching a food network show about getting the perfect fry oil temp- and saw a diner that double fried their fries- once at a low temp to cook them, and once at a high temp to crisp them. I figured it would work the same for the oven, and it does!

      If you run low on time (I never seem to plan these well- they are super easy but do involve about 2 hours inactive cooking/soaking time) you can finish them by tossing them in a nonstick pan on the stovetop and just a little more olive oil, on high heat. It goes faster, but you do have to use a little more oil. (But hey, olive oil doesn’t count, right??)

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