Crispy Oven Fries
For years I have been trying to figure out how to make healthy fries at home. I’ve tried more oil. I’ve tried more salt. I’ve tried different oven temperatures, but no avail. But thankfully I think I have finally mastered homemade, crunchy, and crispy oven fries, sans frying.
French fries and I have a tumultuous love affair; I love them and they hate me. I kid. French fries love me, I mean who doesn’t? (Also joking about that. Kind of.) ANYWAY, as girl who grew up in Quebec french fries were something I ate as a special treat and therefore hold a special place it my heart. Be it a frite sauce at the local Casse-Croûte, the thick skin-on fries with my hot-dog at Valentine, the golden beauties in my poutine to fuel my day of skiing, or a galvaude at the local hockey rink (you’ll need to see this one to believe it), I’ve had my fair share of fries. A connoisseur if you will.
So after much research and investigation, I decided I needed to figure out the secret to crispy healthy oven fries at home. And by golly did I ever do it! Turns out there are two secrets to crispy oven fries: 1) the type of potato, and 2) the hidden secret of the pre-soak.
As for the type of potato, in my opinion the best potatoes to make fries are russet potatoes; golden brown in color, crisp on the outside, fluffy on the inside, and not too oily. As for the pre-soak, it turns out it is the starch in the potato that interferences and stops the fries from becoming crispy when you cook them. Therefore, by soaking the potatoes slices in water overnight (or a few hours), removes the troublesome starch which will help the fries achieve the perfect crispness!
Crispy Oven Fries
Just because you are trying to be healthy doesn’t mean you can’t have fries! Swap these frites for regular potatoes at any weeknight meal to help please the whole family.
Gluten-Free, Dairy-Free, Paleo, Vegetarian
- 4 large russet potatoes (this variety works best)
- 2 tbsp. extra virgin olive oil
- 1 tsp. sea salt
- Using a sharp knife, cut the potatoes into 1/4″ sticks. I like to leave the skin on but you can peel them if you want.
- In a large pot or bowl, soak the cut potatoes in water overnight or for a minimum of 1 hour.
- Once the potatoes have soaked, strain off the water and dry the potatoes sticks with a tea towel or paper towel. The more water you can remove, the better they will cook.
- Preheat the oven to 425F and line a baking sheet with parchement paper.
- Once dried, toss the potatoes in olive oil to ensure they are evenly coated and season with sea salt.
- Place the potatoes on the baking sheet, spreading them out as evenly as possible.
- Transfer the pan to the oven and bake for 40 minutes, turning the fries once.
- At the end, I like to broil the potatoes for 2-3 minutes (depending on your oven) to help crisp them up a little more.
- Season with additional sea salt if needed.
- Serve warm and enjoy!