I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
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.
3 large Russet potatoes with skin (although Dennis accidentally bought a bag of Yukon gold, so I used those and they were FAB. I think you can really use any kind of potato you want.)
2 Tablespoons canola oil
Other seasonings (Paprika, for example, or garlic salt or Parmesan.)
-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.