Who doesn’t love French fries? I do! However, they’re not healthy and I don’t feel well when I eat fried food, so I’ve improved my baked French fries recipe over the years and I want to share it with you.
It’s extremely simple and you only need 3 ingredients: potatoes (Russet potatoes are great), extra virgin olive oil (or any other oil you have on hand) and salt, that’s all!
The amount of oil depends on your taste. I would add at least 1 tbsp and not more than 2, but it’s up to you. If you don’t eat oil, try my fat-free French fries recipe.
Add salt to taste, I usually add about 1/4 tsp, but you should add it gently until the potatoes are salty enough for you.
I like to keep things simple, that’s why I’ve only used 3 ingredients, but there are so many things you can add: spices (ground black pepper, paprika, garlic powder, onion powder), dried herbs (oregano, basil, parsley, thyme, rosemary), fresh herbs (parsley, basil), chopped fresh garlic, cheese (they’re so delicious with my vegan Parmesan cheese), etc.
Although I prefer to enjoy fries just by themselves, feel free to serve them with any sauce you like, you’ll find so many options on the blog. My favorite ones are: ketchup, vegan mayonnaise, barbecue sauce and vegan ranch dressing.
Ingredients for baked french fries
These are the ingredients you’ll need to make this baked French fries recipe:
Potatoes – Russet potatoes are ideal for this recipe if you want to get super crispy fries because they’re high in starch and low in moisture. However, I’ve made baked French fries using other types of potatoes and it works great as well, so use what you have on hand.
Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
How to make baked french fries
Preheat your oven to 430ºF or 220ºC.
Peel and slice the potatoes to French fries shape (you can leave the skin on).
Place the potatoes in a bowl full of cold water and allow them to sit for 30 minutes. This step is optional, though.
Drain and dry the potatoes with a kitchen towel.
Transfer to a large bowl, add the oil and toss to coat.
Place the potatoes onto a lined baking sheet and bake for 40 minutes or until golden brown and crispy, turning over after 25 minutes.
Remove from the oven, add salt to taste and serve immediately. Keep leftovers in the fridge in an airtight container for 4 to 5 days.