How-to Make Perfect French Fries

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Perfect French Fries

I have a dirty little secret that I have been keeping from you guys. I am not proud of it. But… I have a love for french fries that cannot be tamed. There, it is finally out and in the open.

I know, I know – I eat so healthy, I carry on about how important it is to eat your greens, blah blah. I don’t care, we all have our vices and I love fries!! No one can ever take that away from me. Everything in moderation, right?

That said, having a gluten intolerance means that many times eating fries at a restaurant is out of the question, whether because the fries are coated in some sort of flour starch or because they are cooked in a shared frier. I am thankfully not insanely sensitive to cross contamination, I just cannot consume gluten – but I prefer to not eat foods that have been cooked in oil that also cooked battered or breaded foods. Most fries are. It sucks.

Besides that fact, we all know what makes the fries so darn tasty and addicted is the fact that they take a nice long, deep swim in a huge vat of oil. I am also not a fan of that, in fact – I still to this day have never deep fried a single thing at home. I don’t even know how.

How-to Make Perfect French Fries

OK, so the honest truth is that I generally try to keep this addiction in check, I don’t eat fries nearly as often as I would like to. But, if you have been reading this blog for sometime, you know that I truly believe in moderation. With the exception of the foods that make my physically ill or I know are really, really bad for me – I do like to indulge on occasion and eat those foods that are reserved for very special rare occasions. I think this is important part of allowing myself to eat this way.

Recently, I decided that there had to be a way for me to make my coveted fries at home, to fulfill that craving when it pops up, but making them in the oven instead – in hopes of making them just a wee bit healthier. I also like the idea that by making them at home, I had the option of selecting organic potatoes, which is something I always buy for cooking at home, since potatoes are always at the top of the list for the Dirty Dozen (the most contaminated fruits and vegetables).

These baked fries are super simple to make and I promise you, they will outshine any fries you can get anywhere else, even your favorite local hangout. They have the crispy outside and soft inside of their deep fried pals, but without the excessing grease. My favorite part is, since they aren’t deep fried, they don’t start to get soft and soggy as they cool off. They stay nice and crunchy, even when they are totally cooled.

How-to Make Perfect French Fries

The secrets to these incredible fries are a couple of things, the main one being soaking the raw potatoes before you bake them to remove some of the excess starch. I have also found that parchment paper is key in keeping the fries from sticking and getting the best crisp on the outside while keeping a soft inside. Foil won’t do it, I tried.

Give this simple tutorial a try and keep in mind you can play around with herbs and spices, add garlic powder or minced garlic, creole seasoning, chile powder, cayenne and so on. You could go really crazy and add some homemade chili and maybe some cheese or your favorite vegan cheese and really indulge. If you are wanting something really special and super simple to make while these are baking, rather than the usual ketchup, check out the recipe at the bottom of this post for my homemade Spicy Garlic Aioli, that is perfect for dipping.

How-to Make Perfect French Fries
**Baked not Fried**

How-to Make Perfect French Fries

1) Scrub your organic potatoes really well, especially if you are leaving the skins on. Cut the potatoes into even sticks, whatever size you prefer. Do so by hand, with the julienne setting on a mandoline slicer (which is what I do) or one of these fancy things.

How-to Make Perfect French Fries

2) Add the fries to a bowl and cover with cold water. Soak for at least 30 minutes but as long as overnight. Drain and rinse the fries and lay them on a paper towel lined cooling rack to dry. Blot the tops with additional paper towels to grab any excess moisture.

How-to Make Perfect French Fries

3) Line a baking pan with parchment paper and evenly coat that with 2 tablespoons of oil. Add the potatoes to large bowl, add an additional 1-2 tablespoons of oil and a little sea salt and pepper. Toss around to mix. Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake at 475ºF for approximately 35 minutes, tossing around once or twice at around 15 minutes of cooking. Remove from the oven when they are brown and crispy to your liking.

How-to Make Perfect French Fries

 

How-to Make Perfect French Fries

 

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{ 19 comments… read them below or add one }

1 Brittany March 25, 2014 at 7:05 am

You’re a girl after my own heart. I love eating healthy but I also like fries. I grew up eating them — we had a deep fryer at home (bad idea!) and my mom used to make fries (or just fried potatoes) in that bad boy. So much grease. haha

I rarely order fries out unless the restaurant has sweet potato fries (which I can’t resist) but if I know the restaurant has good fries, I always secretly hope that Isaac orders fries with his meal so that I can have some. Is that bad?

Love your tips for how to make baked fries that are crispy and delicious. I want to try your tricks with sweet potatoes.

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2 Carol March 25, 2014 at 8:22 am

Great tips – I bet the sweet potato fries taste wonderful with that aioli too. Yum!

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3 Meg@ Beard and Bonnet March 25, 2014 at 8:58 am

I LURV french fries!!

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4 Lynn Richards March 25, 2014 at 10:06 am

Yet another recipe I cannot wait to try!!!! Your cookbook comes out when?????

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5 The Peace Patch March 25, 2014 at 10:10 am

yummity yumyumyum…baked fries are just the kind of munchy food I want today! I’ve heard of this two step process but never seen it explained so well and with so many helpful visuals…it will be fun to try with purple potatoes too! Many thanks for sharing all your hard work…Cheers! :)

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6 Jenny March 25, 2014 at 4:55 pm

Yum! I’m absolutely craving french fries now. I like to ferment mine before baking, though as it makes them super crisp.

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7 tastyyummies March 27, 2014 at 6:42 am

Woah no way I have to try this Jenny. That’s brilliant. Thanks for sharing. How long do you let them ferment?

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8 T.Scholtz March 26, 2014 at 10:17 am

Everything in moderation – I agree with that 100%! These I will definitely be trying, I think the main thing I’ve been missing is the parchment…who knew! Well, YOU did, apparently, so thanks for sharing that. I made fries out of carrots the other day, tasted a lot like sweet potato fries but weren’t as crispy as I would have liked. Next time I’ll try the parchment on those too and see if that helps.

Um…did someone say cookbook?? I saw someone say cookbook!! Is that for real or is she (and now I) just having a pleasant dream?? :D

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9 Sherri March 26, 2014 at 2:35 pm

LOVE fries!! Thanks for sharing your how-to especially the soaking in cold water. I grow my own potatoes so this is recipe is perfect!

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10 Nana Pfahlert March 27, 2014 at 7:25 am

I love fries too! These sound great and I will have to try soaking the ‘taters first. Thanks

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11 Kristin March 28, 2014 at 9:36 am

I’ve been on a search for the best oven baked fries, and these look like the winner! I can’t wait to try it!

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12 Udit March 28, 2014 at 9:48 pm

Thank you for such an elaborate article on French Fries and for such a simple yet “perfect to the t” recipe.

I am sharing the link to this article on my Wordpress blog.

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13 Sherrie | With Food + Love March 29, 2014 at 6:21 am

This post Beth, seriously, amaze. Besides the fact I’m a fellow fry-addict, the photograph and styling, perfection. You’re amazing. Really diggin’ this tutorial series. XO

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14 Stephanie @ Mr and Meatless April 1, 2014 at 1:21 pm

Oh, fries. The only “bad for you” food I can’t seem to part with! I am so happy that you can bake them and still have crispiness because soggy fries are the worst!

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15 Phi @ The Sweetphi Blog April 2, 2014 at 6:36 am

I Love these tips and the pictures are beautiful, I will definitely need to try these asap!

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16 Hari Chandana April 4, 2014 at 5:33 am

Wonderful post.. great photography!!

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17 Michelle @ A Dish of Daily Life April 22, 2014 at 8:03 am

These look amazing! I cannot wait to try these…my family will love them! Just pinned them…I’m hoping you will link them up with us at Tasty Tuesdays!

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18 Natasha July 2, 2014 at 10:56 am

Just made these for the kids for lunch – delicious! I had paleo homemade mayo to dip, but next time I am making the aioli!

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19 Beth @ Tasty Yummies July 7, 2014 at 9:59 am

So glad you liked Natasha!

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