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