Crispy Homemade Baked French Fries

July 18, 2014August 3, 2015 Tracy Knutsen

I’ve been declaring for years that my dream is to open a mashed potato-themed restaurant. Every time something reminds me of it, I start talking about it. Then I turn into kind of a Forrest Gump of mashed potatoes…

Mashed potatoes topped with pot roast, mashed potatoes topped with mushrooms and onions, mashed potatoes and meatloaf, mashed potatoes topped with pulled pork, mashed potatoes topped with fried egg and bacon, mashed potatoes topped with truffles, pizza mashed potatoes, mashed potato ice cream sundae, mashed potatoes with wings, mashed potatoes topped with asparagus and feta cheese, mashed potato-stuffed tomato, mashed potato quesadilla, mashed potatoes with spinach, goat cheese and sun-dried tomatoes…oh, and the possibilities for sweet potatoes. Don’t get me started!

I guess I can see how I might be a little annoying. My daughter just rolls her eyes when I mention it…she’s grown weary of her mom’s dreams. *sigh*

Regardless of my ~~shattered~~ smashed mashed potato dream, I’ve also been on a quest for the perfect baked french fry. I found a few things that make them lovely and crispy, just how I like them!

First, pick the right potato. Russets and Yukon Golds seem to work the best for me and taste wonderful.

Next, while it’s just fine to cut your potatoes by hand, I’m a fan of a mandoline and the Swissmar Borner V Power Mandoline, V-7000 is the one I use. Whichever way you go, make sure to cut uniform pieces and keep a close eye on your fingers and the potatoes will cook in the same time.

Third, rinse the starch off the potatoes with cool water, then be sure they’re as dry as possible before baking.

Also, if your fries aren’t quite as crispy as you’d like them to be, try putting them on a baking rack placed on the baking sheet.

Finally, one more thing that helps if you want more “crisp” is to add a beaten egg white to the oil and seasonings when you toss the potatoes. (And btw, I almost always use Nutiva Organic Virgin Coconut Oil when I cook – even for fries!)

So let’s get to it! Crispy Homemade Baked French Fries for everyone!

Crispy Homemade Baked French Fries

Print recipe

Serves	2-3
Dietary	Vegan, Vegetarian
Meal type	Appetizer, Side Dish, Snack
Misc	Child Friendly

Ingredients

3 medium baking potatoes (Russets or Yukon Golds are nice)
1/4 cup oil (your choice - olive, canola, coconut, vegetable, etc.)
1 teaspoon paprika
1 1/2 teaspoon black pepper
1 1/2 teaspoon salt
1 tablespoon sugar

Note

For a spicier kick, you can add equal amounts (about a teaspoon) of garlic powder, onion powder, cayenne pepper, oregano and thyme - or any combination of these - to the fries before baking.

Baking time will depend on the size you cut your potatoes, how full your baking sheet it and how brown and crispy you like your fries.

Directions

Step 1	Wash potatoes. Peel, if desired. Pat the potatoes dry and slice lengthwise into 1/2-inch thick slices. Turn each slice flat and slice again lengthwise into even fries, about 1/2-inch thick. Place cut potatoes in a bowl of cool water to prevent them from turning brown. Rinse cut potatoes several times to eliminate excess starch. Put the bowl of water and potatoes in the refrigerator for about 30 minutes.
Step 2	Preheat oven to 425 degrees Fahrenheit. Drain the potatoes and spread them on a clean dish towel or paper towels and pat dry. Be sure to turn the potatoes to get them as dry as possible.
Step 3	Place the potatoes back in the bowl and toss with oil and seasonings, then put them on a baking sheet in a single layer.
Step 4	Bake for 30-40 minutes, flipping/tossing after about 20 minutes. Serve immediately.