Crispy (Baked) French Fries

You know how sometimes you have a craving for a plate of extra-crispy French fries, but either 1) don’t have a deep-fryer, and are worried you may burn your house down deep-frying in a pot, or 2) just cannot afford the saturated fat that comes from deep-frying? Well… my friends… do I have the solution for you…. πŸ™‚

These baked, yes you read that right, BAKED French fries, are sure to satisfy that longing to be bad. So crispy, you’d never know they were deep-fried. And the secret: removing the starch, and a hot oven!

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Crispy (Baked) French Fries

Makes enough for 2, but you may not want to share πŸ™‚


  • 2 large Russet potatoes (the best for fries! they make for a fluffy centre, and crisp exterior)
  • 1 Tbsp coarse salt
  • 1 Tbsp granulated garlic
  • 1/2 Tbsp freshly ground black pepper
  • 1 Tbsp Black Truffle oil (optional, but dang does it make them tasty!)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp Parmesan cheese, grated (optional)
  • 1 Tbsp fresh chives, snipped (optional)


Cut your potatoes into 1/4 inch matchsticks – you know what a French fry looks like, try and emulate that. πŸ™‚ Toss the potatoes into a large bowl, and cover with cold water. Let sit for at least 30 minutes, but it can go as long as overnight.

In the meantime, in a small bowl combine granulated garlic, salt and pepper. Set aside.

Preheat the oven to 400F, and line two baking sheets with parchment paper.Β 

After at least 30 minutes, drain the potatoes, and completely dry them with paper towel or clean tea towel. You want them DRY. Clean and dry the bowl, and toss the potatoes back in.Β 

Season the fries with a few of good size pinches of the seasoning mixture***, and the oils. Toss to completely coat the potatoes, and then turn out onto the baking sheets. They should be in one layer (hence why you may need two baking sheets).

Place in the oven and bake for 30 minutes. After 30 minutes, remove from the oven, flip them over, increase the heat to 425F, and place the baking sheets back in the oven in the opposite place they were originally (ie. top to bottom, bottom to top). Bake for another 25 minutes, or until perfectly crispy.Β 

When finished, top with another good pinch of the seasoning salt, Parmesan cheese, and chives. Serve with your favourite fries dip – ketchup (a classic), mayo (a Dutch classic), mustard (if you’re my mother…).

*** Update: I did not use the entire batch of seasoning salt – please remember to go easy as salt can also be bad news bears, and the Parmesan cheese is salty as well***

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The code has been cracked. You no longer need to feel guilty about that French fry craving. Well, I mean don’t eat themΒ every night, but that craving can be satisfied once in a while. πŸ™‚



Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation



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4 thoughts on “Crispy (Baked) French Fries

    1. Ally Taylor Post author

      Unfortunately no – the reason for soaking the potatoes is to remove the starch – sweet potatoes do not have the same starch. That said, if you want a good technique for sweet potatoes, I would suggest drying them, similarly, and then tossing them in corn starch! Baking the same way.

      That said, you’ve given me an idea for another post. So sit tight, and I’ll put all the steps for Sweet Potato Fries in another post!

  1. Viv Warr

    Ally, would like to suggest that for those with hypertension they may need to go easy on the salt. Mind you, I will do them as you suggest. Sooo much healthier than deep fried. When are you coming to cook for me?

    1. Ally Taylor Post author

      Absolutely Viv – I did not use the entire lot of the seasoning salt I made. In fact I have kept some for a later date – and now also mentioned this in the post.


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