There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods.
However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store.
Enter: Healthy French Fries*
Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. At this time remember to preheat your oven to 450 degrees.
Step 2: Cut them into strips. I like this size, but sometimes like steak size or even rounds.
Step 3: Place potatoes in colander and rinse the starch off of them.
Step 4: Pat down the potatoes. Make them as dry as possible.
Step 5: Drizzle Olive Oil over potatoes.
Step 6: Salt those babies up. (I use Kosher salt.)
Step 7: Mix them up so they all get coated with the olive oil and salt.
Step 8: Arrange them, on a baking sheet, in a single layer
Step 9: Add anything else you like. On this day I used garlic powder and fresh cracked pepper. You can use any herb or spice that your heart desires, like basil, oregano, chili powder, Parmesan cheese, etc..
Step 10: Place the potatoes into your preheated oven for 20 minutes.
Step 11: Flip and continue to bake for 5-10 minutes.
And then, voila… Healthy French Fries
*I usually do the same thing with sweet potatoes. They are much lower on the glycemic index, and I prefer their taste!
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A place i used to work handed out low fat recipes and one was butternut chili cheese fries. You do the same thing with butternut squash and then top with a low fat vegetarian chili and low fat cheese. I love butternut squash, and the slight sweetness was perfect with the chili.
These are not “no-guilt”. When you bake olive oil at high temperatures the good fat is transformed to bad fat.
What temperature do you set the oven to? I really want to try this.
Those look yummy!
Substitute the olive oil with grapeseed oil which has a higher smoke point and is a healthy choice oil as well. I think blanching sounds like a good idea too but would skip the seasonings except for maybe after they’re cooked, sprinkling a little sea salt.
Well I have never seen roasted kind of fries before…is there any possibility to prepare it in a convection microwave?
I’ll make these in celebration of National French Fry day! My grandmother makes french fries like this but instead she fries them in vegetable shortening, I can’t stand all the grease. The olive oli looks like it will work out much better.
Don’t worry about the glycemic index. It doesn’t really help you lose weight.
http://wheredogorillasgettheirprotein.blogspot.com/2011/07/glycemic-index-wont-help-you-lose.html
not sure if this is a dumb ques.. but the step about flipping them.. how would u do that? do u have to flip each 1 by hand? sorry, i dont really cook so i need to know
I use a spatula and flip like 5 or 6 at a time. You can do them one at a time, it’s just more time consuming.
Great recipe- I have made these oven fries in this way but I seasoned them with the Indian spice mixture called Garam Masala. It is toooooooooooo delicious! Thanks for sharing the recipe
Most fry trucks and good fresh cut fry places soak there cut fries overnight in water with a cup or two of vinegar, Makes em way better!
I prefer baked fries over fried ones, except when I make like homemade chips, then we fry those, but baked are always better
I’ve got two words: Old Bay.
Line the cookie sheets with parchment paper for easy clean-up!
You won’t have to turn the potatoes if you’ll use aluminum foil crunched up so you have an uneven surface on the baking sheet. Lightly spray foil with pan spray, place cut potatoes just helter skelter over the bumpy foil and they will brown better and not stick and turning is eliminated.
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