Homemade "French Fry" Potatoes

by Maria on March 26, 2012

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My 5-year old is not too fond of potatoes, but french fries? Like most kids (and adults), he loves french fries. So whenever I make these oven-baked potato fries, I refer to them as "french fry potatoes." If I called them oven-baked potatoes, they just wouldn't have the same appeal. Besides, not only do they look similar to french fries, they taste just as good, if not better. I often mix in sweet potatoes too, though you can't slice them quite as thinly and they don't crisp as well. 

The best part is they are so simple to make.

  • You simply start with your favorite potato, I prefer Yukon Golds, but Russets work well too and make for longer fries. To keep portions in check, use one medium potato per person. 
  • Preheat the oven to 425 degrees Fahrenheit. 
  • Wash and scrub the potatoes (leave the skin on) and then slice them into thin strips.

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  • Place them in a large bowl and toss with about 1 teaspoon of olive or canola oil per potato and season with Kosher salt. (Add additional herbs or spices to your liking).
  • Bake in the oven for about 20-25 minutes, tossing or turning at least once. 

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I usually use my nonstick roasting pan, I find that it cleans up well and the fries are less likely to burn or stick than when I use cookie sheets. In addition, the tall sides are a plus for tossing the fries, since they are less likely to fall overboard. Preheating the baking sheet or roasting pan while you prepare the fries will help make the fries more crispy. Just be careful not to burn yourself when you toss in the potatoes!


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