Healthy Baked French Fries
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This healthy Baked French Fries recipe is one of my go to snacks and side dishes. I use just potatoes, a touch of oil, and a little cornstarch, and they bake up perfectly golden in under an hour. They come out crispy on the outside, soft inside, they’re always a favorite in my house.
I have been making fries in the oven for years, trying all sorts of tricks to get the perfect crisp without frying, and I finally found it with this recipe!! It’s just as easy as rosemary roasted potatoes, but with a secret ingredient: cornstarch.
This flour-like powder gets the fries extra crispy. Yes, that is right! They’re amazing, and we can’t get enough of them! Even my oldest son, whose favorite potato recipe is healthy mashed potatoes, says my new crispy fries are irresistible.
👩🏽🍳 Why I Love This Recipe
I love this recipe because it lets me serve my boys one of their favorite foods without any of the fast-food guilt. Seeing their happy little faces when a big platter of these golden fries hits the table is just the best. They are perfectly crispy on the outside and wonderfully fluffy on the inside, just how we like them. This is my simple go-to healthy side dish for any main meal.
Getting the perfect crisp without oil may seem impossible, but with a few simple tricks, you’ll be making crispy fries for your family like a pro in no time! First, I give the cut potatoes a little salt bath to draw out the moisture. Then, I dry them with paper towel (drying them is super important for getting crispy results). A light toss in oil and a sprinkle of cornstarch before separating them in a single layer on parchment paper creates an irresistibly crispy texture.
A quick season with salt and pepper, and these bad crispy boys are ready! I sometimes mix up the seasoning with BBQ, Cajun, or spicy to match the flavors of the table. You can be as creative as you want with them. Add cheese and broil! Top with chili con carne! They are perfect for any parent who wants to give their kids the foods they love in a healthier way.
🥘 Ingredients
All you really need are potatoes, but I like to add a few extra ingredients for flavor and texture. Here’s what I recommend:
Potatoes: I like using red potatoes because they bake up crispy on the outside and stay soft inside. They’re also easy to slice into even strips.
Oil or broth: I usually go with olive oil, but veggie broth works if I want to keep things lighter. Both help the fries crisp up in the oven.
Cornstarch: I add a little cornstarch to coat the potatoes. It helps them get that extra golden crunch.
Seasonings: I keep it simple with sea salt and ground black pepper.
🔪 How To Make
There are a few simple steps I always follow to get the crispiest oven baked fries.
Prep the potatoes: I cut the potatoes into thin strips and place them in a bowl of salted water. Then, I let them soak.
Dry the potatoes: I drain the soaked potatoes and spread them on a clean towel. Then, I pat them dry completely so they crisp up in the oven.
Season and bake: I toss the potatoes with a little oil, cornstarch, salt, and pepper until they’re evenly coated. Then, I spread them out on a parchment lined baking sheet and bake until golden and crisp.
Finish and serve: I take the fries out of the oven and sprinkle them with a little extra salt while they’re still hot. Then, I serve them right away.
💭 Expert Tips
My #1 Secret Tip for making baked French fries is to always soak the potatoes in salted water before baking. This step pulls out the starch and extra water, which is the key to getting them crisp. When I have time, I soak them for a few hours, but even a quick 30 minutes makes a big difference and keeps the fries from turning soft in the oven.
Other Tips To Keep In Mind:
- Crispy strategies: I like to soak, dry, use parchment, bake in a single layer, and add cornstarch for the crispiest fries. Each step helps, but they’re all optional.
- Parchment paper: I use parchment for easy baking and less sticking. If I skip it, I make sure to brush the pan with oil.
- Oil free option: When I bake without oil, I coat the fries with cornstarch. It gives them a nice crisp texture.
- Cooking time: I keep an eye on the fries as they bake. The thickness of the cut changes how fast they cook.
- Potato choice: I sometimes use Russet potatoes, but I prefer red or Yukon gold. Russets turn out drier while the others stay tender inside.
📖 Variations
I’ve tried so many variations over time, and they all work well. Since I have three kids who adore fries like most kids do, here are the ones I suggest you try.
Garlic Herby: I sprinkle garlic powder and dried parsley over the fries before baking. My kids say these taste just like the fries we get at restaurants, and they always ask for extra.
Smoky Paprika: I season the fries with a teaspoon of smoked paprika along with the salt. My husband loves these because they have that smoky flavor he always craves at cookouts.
Cheesy Fries: I sprinkle dairy free parmesan on the fries right after they come out of the oven. Whenever I make this version for movie night, the bowl is empty in minutes.
🍽 Serving Suggestions
Whether we’re having Mexican-themed dinner parties, kids’ parties, or cinema snack night, these fries go with everything!
To start with, I could happily eat these crispy oven-baked fries on their own without anything else! My husband, on the other hand, needs a juicy high-protein veggie burger for a complete meal or an ooey-gooey sourdough grilled cheese sandwich.
They are also a must-have item on party platters with lots of different dips like jalapeno artichoke dip and spinach artichoke, served alongside vegan gluten-free chicken nuggets and pinwheels. No matter what you decide to serve your crispy fries with, they’ll be the first to disappear!
🧊 Storage Directions
Refrigeration: I keep leftover fries in an airtight container in the fridge for up to three days.
Freezing: I freeze the fries in a single layer on a baking sheet first, then move them into a freezer bag. This way they do not clump together and last for about two months.
Reheating: I reheat the fries in the oven at 400 F until hot and crispy again. If I am in a rush, I use the microwave, but the oven always gives the best crunch.
❓Recipe FAQs
Do I have to soak the potatoes?
Soaking isn’t required, but I almost always do it because it really helps with the crisp factor. Even just 30 minutes in salted water makes a difference, and if I have time I let them sit for a few hours.
How do I keep the fries from sticking?
I usually use parchment paper on the baking sheet so nothing sticks. If I run out, I just brush the pan lightly with oil, and that works too. It’s worth doing because no one wants to scrape fries off the tray.
Can I cut the fries thicker?
Yes, you can, but thicker fries need more baking time. When I make them chunky, I watch them closely so they crisp without burning. My husband actually likes the thicker ones because they stay extra fluffy inside.
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📋 Recipe Card
Healthy Baked French Fries
This healthy Baked French Fries recipe is one of my go to snacks and side dishes. I use just potatoes, a touch of oil, and a little cornstarch, and they bake up perfectly golden in under an hour. They come out crispy on the outside, soft inside, they’re always a favorite in my house.
Servings: 4
Calories: 167kcal
Ingredients
- 2 pounds potatoes , red or Yukon gold work best (about 4 potatoes)
- 1 tablespoon roasting oil of choice , or veggie broth if you are avoiding oil
- 2 teaspoons cornstarch , optional (see note)
- 2 tablespoons sea salt , for soaking
- ½ -1 teaspoons sea salt , for flavor
- ½ teaspoon ground black pepper , optional
Instructions
- Preheat oven to 450 F/ 230 C
- Cut potatoes into ¼ inch matchstick sized strips, trying to make sure they are all around the same size so they bake evenly. I use a mandoline to make it easy. I like to keep the skins on but you can peel them if you prefer.2 pounds potatoes
- Soak cut potatoes in a bowl of water with 2 tablespoons salt. I do this while I prep for the rest of dinner or do other things around the house, about 30 minutes. This is optional, but gives them a great crisp.2 pounds potatoes, 2 tablespoons sea salt
- Dry thoroughly. Drying also helps with the end crispy result.
- Place in a bowl with oil (or veggie broth if doing oil free) and cornstarch if using. The cornstarch also contributes to the end crispness of the fries.1 tablespoon roasting oil of choice, 2 teaspoons cornstarch
- Place fries on parchment lined cookie sheet (also helps with crispness and reduces the need for extra oil) and bake for 15 minutes. Make sure they are in a single layer to help with the crispy end result.
- Take the fries out and turn them over with a spatula. Spread into a single layer again. You don’t need to be perfect on getting every fry, just do the best you can trying not to get burned.
- Bake another 10-15 minutes or until golden brown.
- While the fries are hot, add the rest of the salt (may not be needed, adjust for your own taste) and pepper if using.½ -1 teaspoons sea salt, ½ teaspoon ground black pepper
- Serve with your favorite dip and main meal!
Notes
- My #1 Secret Tip for making baked French fries is to always soak the potatoes in salted water before baking. This step pulls out the starch and extra water, which is the key to getting them crisp. When I have time, I soak them for a few hours, but even a quick 30 minutes makes a big difference and keeps the fries from turning soft in the oven.
- Crispy strategies: I like to soak, dry, use parchment, bake in a single layer, and add cornstarch for the crispiest fries. Each step helps, but they’re all optional.
- Parchment paper: I use parchment for easy baking and less sticking. If I skip it, I make sure to brush the pan with oil.
- Oil free option: When I bake without oil, I coat the fries with cornstarch. It gives them a nice crisp texture.
- Cooking time: I keep an eye on the fries as they bake. The thickness of the cut changes how fast they cook.
- Potato choice: I sometimes use Russet potatoes, but I prefer red or Yukon gold. Russets turn out drier while the others stay tender inside.
Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 413mg | Potassium: 937mg | Fiber: 6g | Sugar: 1g | Vitamin C: 26mg | Calcium: 68mg | Iron: 7mg
