Believe me when I say, you need to make your own baked french fries. Not only are they way healthier than than the kind you pick up in the McDonald’s drive thru or grab while strolling through the freezer aisle, but they taste much, much better and you can control what goes on them.
I’d rather take eight minutes to slice and toss my own french fries in the oven than pay for the corn-syrup soaked ones you can buy for 99¢ at McDonald’s.
Why should you spend time, effort, and money on making your own french fries? Well, actually, potatoes are very, very inexpensive. And if you grow them yourself, the only factors that would affect the cost is the money it takes to heat up your oven (which isn’t very much).
When you make your own french fries, you aren’t wasting gas just to drive to wherever it is that you get your french fries from.
Just like many other of my posts, this recipe includes a visual tutorial to show you just how easy it is to make the perfect baked homemade french fries. To see all of my tutorials, click here.
So lets get started.
Wash a bunch of potatoes. If your family eats as much as mine does, then you’ll need about 1 potato for two people, depending on the size. The one on top is right about enough for two people, assuming that french fries is not the entire the meal and more of a side dish.
Put a washed potato on a clean cutting board.
And slice it at like a 1/2 inch interval. Don’t worry if it’s not perfect, it’s homemade.
Now cut each slice into smaller slices. Depending on how wide your potato slices are, I usually cut each slice into 6 or 7.
Place the french fries on a baking pan that is either greased or lined with silicone or foil.
Continue cutting up the potatoes until you think it’s enough french fries for your family.
(To feed mine, I’d probably have to cut up 6 potatoes.)
Now spray ‘em with oil. I use the Misto and I love it 100%.
I like to sprinkle them with just a little bit of coarse salt, but you can leave it out if you want.
But I wouldn’t.
Not in a million years.
Bake them and eat them. I like to eat mine with organic ketchup and mustard, but there’s probably;y a million and one ways to eat them that I have never even heard of.
Why bake them? You may be asking yourself this question as The Pioneer Woman and The Brown Eyed Baker suggesting frying them to get a perfect crispy french fry. Well, the truth of the matter is, fried foods are bad for you. I’m giving it to you straight. I will never make or suggest making fried french fries simply because I have never done it and it is simply not healthy for you. End of rant.
You’ll love these crispy and fluffy french fries. I make them anytime I make quinoa or black bean burgers. They truly are simple to make and turn out perfect every time.
To save time that would be used hand cutting the french fries, I’ve used a mandolin fitted with the thick slice attachment. It saves me time when I’m in a rush.
Here’s the recipe:
- 2 - 3 large russet potatoes
- olive oil spray
- salt, optional
- Preheat the oven to 425° F. Cut potatoes into slices (see post for visuals).
- Place the potato slices on a greased or foil lined baking sheet. Spray potatoes with olive oil spray. Sprinkle with salt, if using, or other seasoning that suit your preferences.
- Place the pan in the oven and bake for 15 minutes, or until the outsides of the french fries are crispy.