I am going to jump right in to it – I am SO happy with this recipe! It’s quick and easy, which is a big deal for homemade french fries. Of course, these are slightly different from restaurant fries. But to me, it’s infinitely better. It’s made with better oil (olive oil), minimal seasoning, and fresh potatoes. Homemade is always better.
To go straight to the recipe for Oven Fries, click here.
One big thing about this recipe is that your baking sheets needs to be in a good condition. No burnt on bits and pieces or scraped off coating. I had partial success with oven fries until I updated my baking sheets – they were in a badly need of retirement. That is something that is pretty obvious, but not advertised a whole lot – non-stick pots, pans, and sheets needs to be changed from time to time. As the coating wears off, it’s no longer functional and definitely unhealthy.
Actually, there are two “big things” to abide by in this recipe. The second one is that potatoes can’t touch each other on the baking sheet – otherwise they won’t crisp up.
So do be sure to inspect your sheets carefully. If you’re good to go – enjoy! 🙂
- 1 Russet potato
- 1 Tb olive oil
- 1/4 tsp fine sea salt
- grated Parmigiano Reggiano
- chopped parsley
- truffle oil
- garlic powder
- Preheat the oven to 425 F.
- Peel the potato, rinse and dry.
- Slice in 1/4 inch sticks:Start by cutting off a small piece of the whole potato on one side so that it has a flat side.Place it on the flat side and cut in half.Cut in 1/4 flat pieces. Stack and cut again in sticks.
- In a small bowl, toss potato sticks with olive oil and salt.
- Transfer to baking sheet and arrange so that the sticks aren’t touching.
- Place in the oven and bake for 10 minutes.
- After 10 minutes, flip and bake 10 more minutes.Depending on your oven, it may take more or less – monitor it.
- Serve by itself, with a side of ketchup, or any additional toppings such as grated Parmigiano Reggiano, chopped parsley, truffle oil, or garlic powder. Enjoy! 🙂