I enjoy my spuds. I truly do. I’m a meat and potatoes girl, but while I’d love to live off a diet of potato dishes paired with proteins, It’s not a very healthy option and I incorporate different veggies in an attempt balance in my meals. One of my favorite potato dishes being french fires, it isn’t something I want to indulge on too often.
These crispy little fingers of comfort are great with different seasonings, dips, and of course smothered in cheese, but there are healthier ways in enjoy these sticks of crispy salty goodness. Frying these tuber vegetables leaves a great texture and flavor, but this can be achieved in a healthier way that doesn’t involve dumping them in copious amount s of oily fat. Baking your french fries can be just as satisfying as its oil bathing cousin. Using simple seasonings and following a few simple steps can leave you with crispy fries that won’t make your pores cry afterwards.
French Fries are successfully deep fried when fried twice. The development of a crisp crust is developed when an initial period of gentle frying is administered, which gives the starch in the surface cells of each fry time to dissolve and reinforce the cell layers, glueing them together for a thicker crispier crust. The second frying results in a crisp outer layer. When baking fries, if you don’t give the starches a chance to dissolve, the moisture from the cooking potato sticks will moisten the thin crust resulting in an unpleasant soggy french fry.
There is a simple way to help break down those starches before baking, and that is to soak your raw cut fries in cold water for a period of time. This helps to break down and rinse the potatoes of the starches leading to a thicker, crispier crust after baking.
Soaking the potato cuts in water also keeps them from browning, something great to keep in mind anytime you are cutting tons of spuds.
![How to Bake Delectable French Fries]()
After soaking and rinsing, dry them thoroughly, toss with seasonings and olive oil, and lay in a single layer on a baking sheet. Bake them up and serve these crispy morsels with a delicious burger or panini. You’ll be amazed and find less need to deep fry, saving yourself from those crazy calories and gut irritating oils.
After soaking and rinsing, dry them thoroughly, toss with seasonings and olive oil, and lay in a single layer on a baking sheet. Bake them up and serve these crispy morsels with a delicious burger or panini. You’ll be amazed and find less need to deep fry, saving yourself from those crazy calories and gut irritating oils.
How to Bake Delectable French Fries
Ingredients
- 2 lbs of potatoes
- 2 Tablespoons of Olive Oil
- 1½ teaspoons of salt
- ½ teaspoon freshly ground black pepper
Instructions
- Scrub your potatoes under cold water thoroughly to remove surface dirt. You can either begin by peeling your potatoes, or leaving the peel intact for a rustic fry. I tend to leave the peel as I enjoy it, and it’s one less step to get those fries in my mouth.
- Cut off one side of your potato to leave a flat surface on one side to stabilize the potatoes while cutting. Lay the potato on this flat side
- Cut the potato lengthwise into ½ inch slices.
- Cut each slice lengthwise into ¼ inch thick sticks (or batonets)
- Place the now cut raw fry sticks into a bowl and cover with cold water.
- Allow the potato sticks to soak in cold water at room temp for 30 minutes to an hour.
- Preheat oven to 450 degrees F.
- Line a Baking sheet with parchment paper.
- This not only keeps the potatoes from browning, but also helps to release and rinse the of starches, leaving you with a crispy final result once baked.
- After soaking, drain the potatoes well, and dry them off thoroughly with a paper towel.
- Toss the drained and dried potage sticks with the olive oil, salt and pepper.
- After thoroughly coating the potatoes in the oil and seasoning, spread them onto a parchment lines baking sheet in an even layer, being careful not to overcrowd them. Use a second baking sheet is they won’t fit comfortably onto just one.
- Place in oven and bake for 30-40 minutes until golden brown, turning once halfway through baking.
- After removing from the oven, let cool for a few minutes, taste and adjust seasoning to your liking.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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