When in doubt, order fries.
You would think as a vegan I might get sick of french fries. After all, they are the go-to order at particularly un-vegan friendly restaurants. But no matter how many plates of french fries I eat, they still woo me with their crispy, salty, golden glow.
It could be because I don’t actually eat out that often, it could be because even when I do eat out at un-vegan restaurants I don’t settle for fries and demand they make me a scrumptious vegan meal (and by demand I mean ask very politely with lots of smiles and thank yous). Or it could be because they are just crispy, golden, bits of carby, salty deliciousness… yeah I am going to go with that one. I never really seem to get tired of them, and sometimes need to make them at home.
I don’t have a deep frier and I don’t want one… yuck. Nor do I want to fill a pot with oil. Deep frying just isn’t something I want to bring into my house.
So the goal for these french fries was to see if I could make gorgeously crispy fries, with as little oil as possible.
It took me several tries of messing with the oil to potato ratio, oven temperatures, and various techniques, but by golly, I eventually nailed it.
Here are the 3 keys to making perfect Crispy Baked French Fries:
- Use russet potatoes. Any other kind of potatoes just ain’t going to cut it. Russet is the way to go.
- Cut the fries nice and thin. Thinly fries = crispy, thick fries = soft.
- Soak the fries first! I tried skipping this process and that’s just not going to work the same way. Soak the fries in a big bowl of cold water for at least 30 minutes and up to overnight. This washes away a lot of the excess starch. Starch holds onto water, and water makes for soggy fries, so the less starch the crispier the fry.
Now that we know the keys to cooking them, let’s hop to it!
Cut up those fries nice and thin, then soak them in a big bowl of water. If you are soaking them overnight, just cover and pop the bowl in the fridge.
I’m a leave the skin on kinda girl. The skin is the healthiest part of the potato, and the fries with skin on are my fav, so this is a win-win for my lazy potato peeling self. But if you’re anti-potato skin, then peel away.
When you are ready to get baking, drain and rinse the fries, then dump them on a clean kitchen towel, and dry them as best as possible.
Toss them in a clean dry bowl, and pour over the oil and salt. Toss well so that the fries are evenly coated.
Spread in a single layer, and bake, stopping to flip the fries every now and then until they are good and crispy. Omnomnom.
The key to oven crispy french fries are these 3 important (but easy!) steps. Follow this technique and get perfectly crispy fries every time.
- 2 russet potatoes , cut into very thin fries, peels left on
- 1 tablespoon oil (olive, canola, melted coconut oil, whatever your preference)
- 1/2 - 1 teaspoon salt
- Put the cut fries in a big bowl of water to soak for a minim of 30 minutes and up to overnight. If you are soaking them overnight, just cover and pop the bowl in the fridge.
- When you're ready to bake Preheat your oven to 425F (220C). Lightly grease two baking sheets.
- Drain and rinse the fries. Dump the fires onto a clean dish towel, and dry them off as best as you can. Add the dried fries to a large bowl and toss well with the oil and salt so that they are evenly coated.
- Spread the fries across the two baking sheet in a single layer, as evenly spread out as possible. Bake for 30 to 40 minutes, stopping to flip half way through until the fries are golden.