Healthy Fried Potatoes Recipe – Simple to Make Baked Fries

 

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Add cut potatoes, olive oil, salt + pepper to a ziploc bag or large mixing bowl. Shake to cover all of the potatoes evenly with oil + seasoning. Place potatoes on a greased cookie sheet or silpat baking liner. Bake at 450 for 25 minutes, flip + bake for an additional 10-15 minutes until all fries. It takes a total of 30 minutes to bake fries in the oven at 450°F or 232°C.

To make sure both sides of the fries are crispy, bake for 20 minutes first and remove the fries from the oven. Turn the fries over and bake for anther 10 minutes. The end results will be golden, perfectly baked fries. Recipe Highlights. If you’re like me, you grew up eating fast food French fries that were ultra-crispy and so incredibly addictive.

While tasty, it’s not a good idea to eat fried foods very often, especially from fast food restaurants that tend to use low-quality oils.. The good news is that you can make homemade French fries that are baked and not fried. We easily eat 3 lbs of baked fries between the two of us, but it can feed a larger group (2-8) as a side dish. Prep Wash potatoes thoroughly, and cut out any bad spots.

Leave the skin on but if there are any spots where the skin is green, make sure you peel it and/or cut it out. For more traditional style (baked) “french fries. Baked French Fries are russet potatoes lightly coated with olive oil and seasoning and baked until they’re warm and crispy, ready in under 45 minutes!Many restaurants double fry french fries to make them extra crispy.

For this riff on healthy french fries, you’ll score the same result by boiling the sliced potatoes for 2 to 3 minutes (to release moisture), then draining, tossing with olive oil, and baking. When I want fries, I coat a little oil on a baking sheet, put the fries on the sheet and bake at 350 for 10-15 minutes, stirring every 5 minutes or so. They come out great �� Reply. Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated.

Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet. Step 4 Bake in the preheated oven for 20 minutes; flip fries and continue baking. How to Make the Best Skinny Oven Fries. Making crispy oven baked fries is incredibly easy.

Here’s how to make the absolute best oven fries: Choose the. How to Make Your Fries Crispy Again. In the unlikely event of leftovers, you can reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats.; Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes.

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Toss the fries with the olive oil and 1 teaspoon of salt, then place them on a rimmed baking sheet.

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An equivalent amount of french fries (200 g cooked in vegetable oil) provides almost three times as many calories: 632 calories; fat, 33.2 g; sodium, 432 mg; and vitamin C, 20 mg (See also ACRYLAMIDE; CONVENIENCE FOOD; FRIED FOOD.)

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For really dry fries, don’t coat them lightly with oil, and just bake them.

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Toss the potatoes with 3 tablespoons canola or corn oil 1 teaspoon salt, and a lot of freshground black pepper Turn the potatoes onto a baking sheet (with any oil left in the bowl), and bake them at 400° for 20 minutes.

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Toss the cut potatoes with the oil, dill, salt, and pepper in a large bowl and mix until the fries are evenly coated.

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Spread the fries out in a single layer on the baking sheet and spray liberally with nonstick oil spray.

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TOSS the potatoes with the oil on a rimmed baking sheet; season with ½ teaspoon salt and ¼ teaspoon pepper.

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Arrange the fries in one layer and bake in the oven for 35 minutes.

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1 Make the fries: Brush a baking sheet with vegetable oil.

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Spread fries on a baking sheet and toss with olive oil, then arrange them in a single layer.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made this. I think I went to heaven when I ate them. Best fries I ever tasted! I had a small pan, it took more time to cook them as they weren’t spread individually.

  • Right now I’m looking at this recipes for me to make them with my mom because we don’t really like the McDonald’s french fries and we already have quite a bit of potatoes at home

  • Tu eres muy Inteligente que delicioso se ve. Voy a considera haciendo eso y no puedo esperar de provar. Mereses 100,000,000 subscriptores

  • I bought waaay too many potatoes and I’ve been making different recipes with the leftovers and I you posted this video and I had to try it. I love how easy and simple it is and it’s super healthy yet it tastes so good. I will definitely be making this again! I love your dad’s honest reaction too!

  • Yummy recipe! I had reservations about this recipe (I had never heard of raw potatoes cooking in just 25 minutes at that low of an oven temperature), but I tried it anyway. Sure enough, after 60 minutes in my convection oven at 360F/180C, the fries were just barely cooked (I use a french fry cutter, uniform size of 1/4″). And not crunchy. That would have taken another 20 to 30 minutes at this low of an oven temperature. I like the coating recipe and technique, so next time I will try these with my standard fry oven temp of 400F or 450F or using pre-cooked potatoes. Thanks again for a delicious recipe.

  • You are not going to believe this,I couldn’t honestly stop my mouth from watering,especially when you put one in your mouth and the crunch that really got me drooling ��. Wishing you every success you sure deserve it.

  • These are just like “real” i.e. oil fried chips / fries. I used my air fryer and they took about 20 minutes (couldn’t fit them all in at once though). The kitchen smelled great. What an AMAZING recipe! Thank you very much.

  • Awesome video you got my subscription i plan on making oven fries on my next day off from work. I gonns be using russet style potatoes as those are my personal favorite.

  • I tried this last night and the fries came out amazing. What a great way for baking French fries!! Thank you for sharing your knowledge!

  • They look delicious but is it worth the time. While only exaggerating slightly, almost in the time it took to watch this
    video I could have shot over to two different fast food shops and gotten fresh fries. One problem with that, though.
    McDonald’s fries start cooling immediately. They have to be eaten as soon as you get them. I guess I’ll try yours next.

  • I’ve never seen any of your videos before and I’m kinda glad. To see any allegedly experienced cook/chef waste their money on expensive Extra Virgin Olive Oil for oven frying tells me one thing. You don’t understand one of the absolute essentials of cooking.
    This is odd for a Spanish type cook. You should know, already, that frying or baking with EVOO ruins the delicate flavours of the oil and actually makes the oil taste a little bitter. First, cold-pressed olive oil, which is what EVOO is, is meant to use on salads and as a marinade for certain dishes. You can dishes like the classic ‘warm’ olives in warm EVOO but once you take this oil up into even a gentle frying temperature it’s ruined, same with oven baking. You can waste your money but don’t go telling other people to send their extra dollars up in oil smoke!
    By the way, can you talk a little faster; the video seemed to ‘drag’ a bit. Cheers, BH

  • Thanks for this recipe. Mine took over an hour to cook and tasted and had the texture of baked potato. Tried again using oar boiled potatoes but the taste and bite was still tough just like baked potatoes..

  • I try this but it’s raw second time for 40 min it taste raw and last time 50 min till burn and I don’t know I did exact the same but it’s not working at all it’s raw inside

  • Where do you find parchment paper that can withstand 475°F heat and broiler heat? I can only find parchment that can withstand 425°F heat and no broiler. The recipe sounds amazing and I’m trying it now but at the lower heat and I’ll transfer the fries to aluminum foil to broil. Hopefully they’ll come out good��

  • The trouble with these baked fries techniques is the prep time. If you have a couple of teenagers and some friends for a burger/dog grill out, you would need to spend a good 90 minutes or more on prep/cooking. How to keep them hot and still crispy while spending the 10 minutes grilling up burgers and dogs is never addressed. They looked good but I need a good 8 10 portions for a grill out. And it is no longer just a quicky meal.

  • Hi Mr Fork the fries look absolutely delicious, better still is the way you cook them I bet they taste great. Going to cut some potatoes now and try it. Many thanks.

  • Wow! Can’t cook? Fellow this beautiful man (and tell others too, don’t be greedy��) and you won’t have an excuse to not cook delicious food. This looks so healthy, so delicious and so fun to make. Thank you ��.

  • I have searched forever for a great oven baked fries recipe!
    One that worked the best recommended not salting the fries until they finished baking; suggesting that the addition of salt before reduces crispiness…would love to hear your thoughts on this…many thanks in advance. ✌️

  • Or alternatively cut out the middle man and just buy a kilo bag of potato chilli wedges that will do several family meals, much cheaper and no fuss.

  • When you cover with olive oil and bake to me that is the same as frying. To me it is not baking….and there is nothing wrong with that I do it all the time.

  • Thanks for the video! My only question is once you have cleaned the potatoes, why do you have to dry off the potatoes immediately before submersing them in cold water? I don’t see the need to dry them off unless there is something I’m unaware of.

  • Impossible…absolutely impossible….. baked fries will never be better or crispier…I tried many many times..at the end gave it up….this fires are good, but not even close

  • I somehow found this video the other night, and tried these tonight. I’m not a huge spice fan, so I just used olive oil and sea salt. I think I could have cooked them just a bit longer as they weren’t as crispy as yours, but the flavor was excellent. I’ll definitely try this one again! Thank you for sharing this!

  • I made the oven baked french fries. To the letter. Your presentation was excellent. Even in South Africa I had smoked paprika. They were divine! I did home made chicken schnitzel with mushroom sauce (&husband’s brandy). I miss Spain (Madrid, Sitges and Barcelona) and the lovely food.

  • Q: What do you mean you devised this recipe? I’ve seen this before.
    A: Cool! I haven’t seen another recipe that applies the par-boiled roastie technique to a fry shape, but I’m not at all surprised to hear that others exist. There’s nothing new under the sun. But I did work out the particulars of this one on my own. Totally possible I just reinvented the wheel. Still good fries, though!

    Q: Have you thought about adding baking soda to the water to make the outside more crispy?
    A: No, but I’m intrigued. Alkalinity helps with browning. I will say, however, that I’m not sure I would want to accelerate the browning process on these. The interior needs a long cooking time in order to get really soft and fluffy, and I wouldn’t want the exterior to get overly brown while I’m cooking the interior. Really dark brown on these tastes burned.

    Q: Have you thought about roughing up the fries a bit before they go in the oven to get more fluffy exterior that’ll go crisp in oil?
    A: That works great with a more conventional roast potato shape, but these long thin shapes are really delicate when they first go in the roasting tray. That little shake I give them is about all the trauma they can take at that stage.

    Q: What’s up with that thumbnail?
    A: I thought it was funny and intriguing! (And yeah, maybe I thought it could draw the ASMR crowd…)

    Q: Have you thought about using a slotted pan?
    A: I’m intrigued, but would’t the oil drip out the bottom? We need that oil.

    Q: What’s up with you having ads now?
    A: A man has to make a living for his family. Also, Squarespace really is good. http://squarespace.com/ragusea

    Q: What’s up with two ad breaks per video?
    A: The particular format of the ads is negotiated on a case-by-case basis with the sponsor. You’ll see a different format in next week’s recipe. Personally, I like this format, because it discloses the sponsorship arrangement right off the bat, but then gives you some more content before you get to the main ad body.

    Q: Why was your first talking-head shot out of focus?
    A: I shoot by myself, and the talking-head shots are tough. I had my camera on face-tracking autofocus, I could see on the monitor that it had zero’d in on my face, but it’s not possible for me to see on a tiny monitor halfway across the room if the shot really is in focus. Between this and my day job, I really don’t have time to go back and fix stuff unless it’s a real disaster. I’m learning every video, though, and I think it’ll all keep getting better. The entire reason I started making cooking videos in the first place was to work on my video skills. I’m still pretty new to the medium.

    Q: Why were some of your shots over-exposed?
    A: I’m still really struggling with how to light and expose for white ingredients. I’m working on it. Everything looks overexposed on the cheap field monitor I’m using, so that’s no help. I’ve tried using the level meter, but the black table and the white plates just seem to throw it off.

  • Adam I have a little problem here. I tried thinking like a brit and now the local slaves are now rallying up and murdering my men. What do I do now?

  • I remember my sister didn’t know how to make homemade fry’s. So my mother was giving her verbal instruction’s. When my mom told her to wash the potatoes my sister literally washed them in DAWN SOAP! she ended up frying them anyway. They were the most god awful fries I’d ever eaten! You could taste the soap! I didnt wantbto eat one but reluctantly i did to support her cause we were young & my mom did to as she was nodding & telling her “oh,yeah. Not bad for your 1st time”. My mother looked like she was going to throw up & she was obviously lieing through her teeth! Smh im 46 yrs old and i was traumatize the event. Lol

  • Me thinks about making same without really eating
    My brain:put mic in ass and fart and title the video eating same only sound no video

  • Thanks, I’m going to try this recipe today. I’m doing the potato diet and I’m quite sure I can eat French fries with ketchup everyday.

  • Hey Adam, is there a lot of variation between types of potato? I tried following this but failed because:

    1. The potatoes took ages to boil, literally 20+ minutes
    2. They took very little time to bake. I set a timer for 30 minutes to be conservative, and they were already overdone at that point

  • Please make poutine, if there one youtuber that I know won’t fuck it up its you, plus you’ll find some ways to make my life easier somehow.

  • so no one is going to address the elephant in the room….am I the only one wanting to know why are we cooking with no organic extra virgin olive oil! Is there a reason?

  • Dad approved! Very good! Yea!

    I’m spoiled tho, I use a oil spray bottle and spray mine with olive oil before baking! Yea maybe not as healthy but oh so good!

  • Great vid. Tip: Instead of flipping each chip over, I’d place another grill rack on top and flip the whole tray and return to the oven for the last bake.

  • I rate them a 3/10 I just made them

    If you zoomed in on the fries you would’ve seen that it’s very sharp and hard and not that cooked on the inside

  • His voice in this video is clearly english but in his most recent sounds like hes struggling to pronouce some words… brainwashed or just lived in france for too long?

  • I think it’s a good idea that you seasoned it after you cooked it. I’m going to try it this way. I always have trouble the fries sticking to the parchment paper or whatever surface I have whenever I season them first

  • This is such a great video for how short it is but so concise! I was recently suspected by my new doctors that I have IBS after testing negatively for Celiac’s Disease, and this is such a simple and safe recipe that I have been looking for to introduce potatoes into my diet without consuming too much starchy residue (to avoid bloating). Can anyone from this video or the comments section recommend something safe for IBS that I can season and/or dip my fries in for a bit of extra flavor?

  • Nice video, cute too you & your dad. Can’t wait to try I am allergic to all oils.. such a big treat for me thank you ❤️Just subscribe

  • Love Dad doing the taste test…but I don’t know.
    My first cake, I used salt instead of sugar.
    My Dad said “Yum, Yum, this is delicious”
    So, this could be a DAD thing.
    Not to say, Dad here is not honest…but everything always taste good to Dad’s when they LOVE YOU��

  • I cringed watching this!�� Lady, no, just no. Lol messy technique and over hyped up and creepy lmao calm down hunny, you’ve already scared me. I forgot there was potatoes in this video ������

  • My dumbass has been wasting potatoes this whole time not knowing what to do with them. ��‍♀️ This makes cooking fries look so fucking easy

  • Wash 5 large potatoes, peel, cut in even pieces as shown in video. Put in large mixing bowl.
    1 Tbs cornstarch
    2 Tbs polenta
    1 tsp each: mixed herbs, onion powder, garlic powder
    salt and pepper to taste [she used 1/4 tsp white pepper, 1/2 tsp course Celtic sea salt]
    2 tsp tamari
    mix well, bake in 1 layer at 180°C [360° F] for 20-25 minutes; turn them over after 10 min

    edit: I made these, they’re good but they needed to be in the oven for close to an hour.

  • She has so much positive energy and makes me laugh. I don’t care what she was doing and has done in her life. I like her. Great recipe.

  • I have the same olive oil! So proud haha! I visited the factory of olio carli in Italy once, never bought other olive oil since then! Can very much recommend the visit, they even have their own olive oil museum with audio guides.

  • Geez, just watching you cook those I am now wanting hot chips for breakfast. That mix of herbs etc you put on them looks fantastic.

  • Awsome!!! we will make them, i heard the crunch! im sold! Looks great & scrumptious. Thank you for the recipe. Regards, Rene, Sarasota, Florida. USA

  • I heard that sweet potatoes were a healthier option than russet potatoes, but sweet potatoes seem softer than russet potatoes. Has anyone tried her recipe with sweet potatoes? If so, did the sweet potato version of this recipe hold their shape and give a good crunch?

  • She looks like a middle aged alcoholic wife who snorted some “magic dust”.. She sounds like she did a big snort of meth before this videk… Sorry i couldnt watch this.

  • I loved your dad’s expressions! I embedded your video in my post, here: http://goodmenproject.com/featured-content/nationalfrenchfryday-recipe-with-dads-taste-test-video-lbkr/

  • Wondering if you knew what I could substitute for the tamari? I have to avoid soy. (as well as gluten, dairy, and meat) thanks for you time:) (and your channel!) Have a blessed day!

  • My family loved these fries and nothing was left after dinner! I was worried about the mess on the oven rack but after soaking in water it cleaned up well. This Is so yummy. Thanks for another great fat free recipe!!!

  • Wow. I made these fries exactly as you instructed and they were so so good! I never used to soak my potatoes at all �� now I know and I wont make them any other way. Thats life, you live and learn! Lol
    Thank you ever so much for sharing your recipes and techniques. These were delicious!

  • Thanks for sharing..

    I think my oven does not have the Hot-Air Function. Can I still bake these chips inside my oven?

    Kind regards,
    Syed

  • I find it much easier to “first” add the spices to the oil in the bowl, stir to blend them with the oil and then add the potatoes to the bowl and toss. This way requires less tossing and ensures all the potatoes slices get the spice blend covering them.

  • I’ve made these with and without the corn starch, and I think I would recommend leaving it out, I find that it leaves a funny taste in my mouth, but maybe that’s just me ����‍♀️

  • First incorporate the 2 tsp of tamari into the sliced potatoes to evenly coat them.
    Then separately mix the other ingriedients to have a homogenious dry mixture.
    Finally add the dry mixture to the potatoes.
    This way you will ensure that everything is homogenious.

  • Thank god I found this channel I really want to change my eating habits and lifestyle and go vegan it’s be on my mind for awhile now

  • hi Albert! i made these yesterday, seasoned half with just salt and pepper and the other half with a cajun mix. they were super satisfying to eat even though the patting dry was quite tedious, haha. however, half of my fries didn’t bake to a crisp so they’re soggy, while the other half did brown. im thinking perhaps i didn’t coat the fries with enough oil? do you think over soaking them can somehow make them turn out soggy when cooking too?

  • Tried these. I guess if the goal is the crispiest fries then it’s likely a success. But if you look at the fries, the darkest ones are the crispiest and they have been roasted all the way through. And these fries were the least satisfying. The best fries were the ones that were the least crispy. I realized the goal should be to hit the right balance of crispy and fluffy. Crispy on the outside for the texture, fluffy on the inside for the contrast and the actual potato taste. The fries that are roasted all the way through lack both of those things. I’ll try this again with less oil and possibly a lower cooking time/temperature, and maybe even thicker wedges.

  • I am gonna do this tomorrow (or later today as it is midnight) as a side for my turkey burger. I have been hunker down at home for a month now. Cheers!

  • 450 is very hotmost food sticks at that temp, especially these cut friestried the foilno foilextra oilno luckany other suggestions?? Thanks

  • Thanks for this great recipe! I love your instructional techniques, and that’s coming from a teacher! They are delicious. I added a sprinkle of Trader Joe’s Onion Salt and some Sriracha and half a jalapeño minced for extra kick. Great work! Keep it up!

  • No need to peel no need for oil no need for colored powder on them either. Cook them cut up natural and serve with ketchup or gravy.

  • My fries came out delicious! I cut them a bit more thin and baked for only 20 min. I only added salt, pepper, garlic and paprika for seasoning.

  • God bless you with this! I just did this when the frying pan wasn’t working with me just now and I didn’t have enough oil. I ran into this fortuitously, followed your ingredients and just threw in the oven. They came out delicious and well as if it came from a resturaunt!

  • I didn’t believe these would actually be crispy…but then she took a bite and that CRUNCH!! Oh my goodness, I’ll definitely be making these! Thank you so much ��

  • Great recipe lady!! The flipping part looks a bit complicated.. having used a grill for baking, is it really necessary to flip them? They get baked well even if the flipping part is skipped..won’t they?

  • Hey, this is an awesome recipe. I tried it at home. But I just think that 20 minutes in the microwave is a bit too much. Otherwise mine turned out really great. Thanks

  • Too much detail about how to wash hands, peel, etc. This is 4 minutes of how to prepare and book the taters expanded to 7 minutes by GARBAGE!!!!