I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
March 15, 2013
I tried these HEALTHY, oven-baked french fries last weekend and OMG, y’all. I am spoiled for life.
I’d put these fries up against the ones from Five Guys any day. BRING IT. And yet, they’re so much better for you than anything you’d get in a restaurant.
But don’t take my word for it. Try them yourself this weekend. Then come back and tell me what you think.
-Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
-Cut potatoes into 1/4-inch matchsticks. Put them in a large mixing bowl, add oil and toss to coat. Add a little more oil if necessary- More is better than less with this recipe in the taste department.
-Spread potatoes on baking sheet in a single layer (Single layer is VERY important. Use two baking sheets if you need to.) At this point, I sprinkled the fries liberally with paprika and seasoned with sea salt. But there are other things you can do at the end if you’d like to season differently.
-Bake until golden brown and crispy, between 35 and 40 minutes.
-Once they’re ready, there are lots of ways to “dress” them. I used plain old sea salt, but other suggestions include Old Bay or Creole seasoning or 1/4 cup of grated Parmesan or 3/4 tsp garlic powder and 1/2 tsp salt. I’m also eager to try sweet potatoes with this recipe.
Adapted from Parade Magazine
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I find that with sweet potatoes, I need to watch them carefully. They go soft really quickly once they start. Cut them a bit thicker to start with, more like steak fries.
Yep, sweet potato fries bake differently than regular potatoes. I toss them in olive oil then season with salt and a little garlic powder. You have to turn them a lot more as they tend to blacken if they stay in one place on the pan too long. (at least that’s been my experience!). Thanks for sharing!
to get them a little crispier – after cutting the potatoes, soak them in cold water. Changing the water a few times until it’s clear. This removes some of the starch and makes them so much better!