Is there anything better than french fries? Salty, crispy and dunked in ketchup (or better yet–homemade ranch), french fries are arguably the best way to enjoy the humble, yet always versatile potato.
While McDonald’s definitely tops my list of best french fries (sorry, not sorry), these homemade oven fries are also a favorite. Namely because I feel exactly zero guilt eating them since they feature extra virgin olive oil and are baked to crispy perfection instead of fried.
The trick to these is to cut your potatoes into matchstick-thin fries. The recipe below is for unadorned classic french fries, but feel free to add your favorite seasonings or even some minced garlic, Parmesan cheese or chopped parsley to take them up a notch.
OVEN FRENCH FRIES
- An original recipe
- Yields: 4 servings
- 2 russet potatoes, scrubbed clean but do not peel
- 4 Tbsp. extra virgin olive oil
- 3/4 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- non-stick spray
- Optional: a dash of onion and/or garlic powder (or minced garlic, or freshly grated Parmesan cheese, or chopped parsley, etc.)
- For serving: ketchup, ranch, or your favorite dipping sauce
- Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and allow it to heat up in the oven while the oven preheats.
- Cut your potatoes into matchstick-shaped fries. In a large mixing bowl, combine the potatoes, extra virgin olive oil, sea salt and freshly ground black pepper (and any other seasonings or additions you may want to use). Toss until everything is evenly coated.
- Remove your baking sheet from the oven and spray it really well with non-stick spray. Add your fries to the baking sheet in as even of a layer as you can. Bake for 25-30 minutes, shaking the pan every 10 minutes or so. Fries will be golden brown when done. Serve hot with your favorite dipping sauce.