Everyone should know how to make Oven Roasted French Fries because they’re super delicious, easy to make, and they’re low fat fries, to boot! (Though you’d never know it!)Do you love French fries? Wanna make them today?
Yet, do you want to make a big pot of oil super hot and risk making a big greasy mess? Me neither! This is exactly why I’m going to show you how to make oven roasted French fries!
They are crisped to perfection on the outside, and soft and creamy inside. You won’t be able to get enough!
There are some great benefits to learning how to make oven roasted French fries:
- They’re mess-free.
- They’re super delicious, even without being dunked in oil!
- They are low fat fries!
Off we go . . . .
We’re using awesome Russet potatoes.You can peel them or not, it’s your call.
I love them both ways. Leaving the skin will create a slightly earthier flavor. (If you don’t peel them, wash them very well.)It’s quick and easy to slice the potatoes.
For even cooking, it’s important to try to make the slices about the same size.
I like ¼-inch sticks.
The potatoes will soak in an ice bath for 1 to 2 hours. (Soaking them in ice water removes some of the starch and helps to create more crispness.)
When the potatoes are removed from the ice water, they are dried on a kitchen towel.
When you add the olive oil, you’ll only want enough to lightly coat them. The fries won’t reach their potential crispness with an excess of oil. And the incidental result of this — low fat fries!
The potatoes will roast until they’re golden brown.
Then we’ll spread them out to cool a bit before serving.And there you have it! Now you know how to make oven roasted French fries! Perfectly crispy, low fat fries, no less!
Everyone should know how to make Oven Roasted French Fries because they're super delicious, easy to make, and they're lower in fat fries too.
*Please note that 1.5 hours of the prep time, is inactive, when the potatoes are soaking in ice water.
- 2 (approximately 1-pound) Idaho Russett potatoes
- olive oil (see instruction no. 7)
- salt and freshly ground black pepper
Fill a large mixing bowl with ice water. Set aside.
Peel the potato — or not. It’s your call.
On a clean dry surface, slice about ¼-inch off one of the sides of the potato to create a base.
Sit the potato on the base, and cut in into approximately 1/4-inch slices. Then stack them on top of each other and cut through them to make approximately 1/4-inch sticks. Immediately submerge the sticks into the bowl with ice water. Set aside, and let them soak for 1 1/2 hours.
About 15 minutes before you remove the potatoes from the water, preheat the oven to 450 degrees F.
When you remove the potato sticks from the ice water, place them in one layer on a clean dish towel. Then place another clean dish towel on top, and gently press to dry the potatoes completely.
Line a baking sheet with parchment paper and add the potato sticks. Drizzle them with olive oil and season generously with salt and freshly ground black pepper. Use your hands to be sure they’re all coated with the oil. (You only want enough oil to lightly coat them, here should not be any excess.)
Spread the potatoes out in one layer on the parchment-lined baking sheet. It’s important that they aren’t touching each other. (Depending on how many potatoes you’re using, this might require more than one baking sheet.) Place the baking sheet in the preheated 450 degree F oven. Roast until the bottoms of the potato sticks are golden brown, about 15 minutes. Then flip them over and roast the other side, about 15 more minutes.
While the potatoes are roasting, line a large plate, platter or another baking sheet with a double layer of paper towels and set it aside.
Remove the baking sheet from the oven and “pour” the fries onto the paper towel-lined plate. Quickly taste to see if they need more seasoning, and if so, season to taste with more salt and pepper. (Here’s How to Season to Taste.) Spread them out on the towel to cool a bit before serving.