I was trying to create the perfect baked French fries. But I wanted them to taste as yum-worthy as the fried version. This recipe is the result!

In this skin-on recipe, I didn’t go “diet-y” by just spritzing the potato slices with cooking spray, baking ’em, and calling it a day. My goal was to create a French fry recipe that everyone would want to make again and again. And I wanted them to taste amazing just as is–no condiments required (unless you prefer your fries dunked in something!). A highlight is that you’ll get some antioxidant benefits by keeping on the potato peels and sprinkling with several spices. The spices (garlic powder, paprika, cayenne pepper, and cinnamon) are what makes these fries memorable, too.

the perfect baked french fries

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• Author: Jackie Newgent
• Yield: 4 servings 1x

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Description

I was trying to create the perfect baked French fries. But I wanted them to taste as yum-worthy as the fried version. This recipe is the result!

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Ingredients

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• 4 small-medium russet potatoes, unpeeled and scrubbed (about 5 1/2 ounces each)
• 1 tablespoon avocado oil or extra-virgin olive oil
• 1 tablespoon unrefined peanut oil or extra-virgin olive oil
• 1 1/2 teaspoons malt vinegar or unfiltered cider vinegar
• 1 1/4 teaspoons garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon + 1/8 teaspoon sea salt, or to taste
• Pinch of cayenne pepper
• Smidgen of ground cinnamon

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Instructions

1. Preheat the oven to 475°F. Cut each potato into 3 slices lengthwise, creating wide oval pieces. Then cut each of the pieces into 6 lengthwise slices, making 18 strips per each whole potato. Add the potato strips to a large bowl or container with a lid. Add the oils and vinegar, cover, and toss well to fully coat.
2. Stir together the garlic powder, paprika, 1/2 teaspoon of the salt, the cayenne, and cinnamon in a small bowl. Sprinkle onto the potatoes, cover, and toss to coat.
3. Arrange the fries in a single layer on an unbleached parchment paper-lined large baking sheet. Bake until browned, about 30 minutes, rotating the baking sheet halfway through the cooking process.
4. Sprinkle with the remaining 1/8 teaspoon salt, or to taste. Serve immediately.

Notes

Per serving: 190 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 370mg sodium, 29g total carbohydrate, 2g dietary fiber, 1g sugars, 4g protein

Nutrition

• Serving Size: 18 fries

Chef Jackie’s Cuisine Tips:

• Keep the potato skin on the potatoes for more nutrients, fiber, texture, and eye appeal. Be sure to scrub potatoes well first, of course.
• Cut each potato strip to roughly the same thickness so they bake and brown evenly.
• When making “fries” in the oven, don’t go too low on oil; coat the potato strips with enough to coat them evenly and create richness. As a bonus, consider using an oil that imparts flavor, such as unrefined peanut oil.
• Go for extra flavor, if that’s your thing! Add spices that you like, such as garlic powder, paprika, cayenne, and even a hint of cinnamon. If you’re into extras, toss or drizzle fries with a splash of malt vinegar or unfiltered apple cider vinegar for flavor balance.
• Absolutely don’t forget the salt since potatoes naturally have a miniscule amount of sodium