Healthy Homemade French Fries

Posted on 08 October 2008

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Well – I was talking to my good friend yesterday and he said “Zesty…. why don’t you create a simple step by step way to create french fries – healthy style”. So I thought to myself and said “self lets do it”. If you’re anything like me – you love french fries. Below you will find a simple step by step set of instructions on how to create delicious homemade french fries that everyone in the family will enjoy and are not that bad for your waistline.

Zesty tip: Use a Mandoline for perfectly cut fries.

Ingredients

5 Large Roasting Potatoes
2 Tbsp. Olive Oil
Salt and Pepper to Taste

Method

Begin with some nice roasting potatoes as shown here. While you’re doing that – lets preheat the oven to 400 degrees.

Then Peel and Wash the potatoes to prepare for slicing.

Here is my tool I use for slicing – If you don’t have this or a mandoline just use your knife and be sure to cut the french fries even in size to ensure even cooking.

Once sliced, place the potatoes in a bowl and cover with water.

I like to have the potatoes soak in salted water for about 30 minutes to release some of the starch and allow the fries to crisp up in the oven.

After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial step. If the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.

Lets go ahead and lay the potatoes on some parchment paper, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to ensure even browning. Bake for about 45 minutes or until golden brown.

Here is the final product…. crispy and yummy! Get you favorite dipping sauce out and ENJOY!

Be sure to let me know your favorite french fries whether it be a favorite fast food chain or a special way you make them at home… Can’t wait to hear from you.

Zesty

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Tags: french fries, potatoes, Roasted

79 Responses to “Healthy Homemade French Fries”

51

Tanya says:

October 20, 2009 at 6:42 pm

I love homemade fries. I usually fry them though which can be messy sometime. So I’ll have to try baking them. Thanks for the great idea.

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52

Karen says:

November 1, 2009 at 7:15 pm

Great recipe, really helpful! Thanks!

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53

Laah Lahh says:

November 2, 2009 at 5:34 pm

very yummy! I cut the potatoes a little to thin, its hard to cut evenly without a special tool, so some were a little crispier then others, but i thin it made them a nice blend of crispy and a little less crispy! very tasty!!

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54

Vivi says:

November 5, 2009 at 12:19 pm

this looks like a really good recipe i will try it!

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55

Lisa says:

November 8, 2009 at 9:13 pm

Okay this may seem like a silly question but my fries ended up sticking to the parchment paper. It was impossible to turn them. I ended up scrapping them off about halfway through the cooking time. Now they look bad. I am sure they will taste great, but how do I keep this from happening? The fries had oil all the way around them so I am not sure why this happened.

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56

Carmen says:

November 17, 2009 at 8:49 pm

These were really good! Instead of going by the recipe, though, I made potato wedges and baked for about 50 minutes. I put oil on the bottom of the pan as well as the top, and used salt and chili powder. Also, definitely leave the skin on. They’re a lot better that way : D

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57

jen says:

December 4, 2009 at 9:14 pm

was excited to try them only to find out i have no parchment paper….would it ruin the result? Can a foil be used instead? Sorry, silly question but I am not really a good cook so i had to follow what is asked. Thanks

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- 57.1
  
  ZestyCook says:
  
  December 6, 2009 at 7:36 pm
  
  @Jen – I would be concerned that the french fries would stick to the tin foil. You could use a cooking spray or an olive oil toss to help prevent the sticking
  
  Reply
- 57.2
  
  chanice says:
  
  January 19, 2010 at 10:41 pm
  
  no i will not ruin the result because i didnt have no parchment paper but it still came out great..
  
  Reply
58

VictoriaM says:

December 20, 2009 at 4:25 am

These fries look really good. I have wanted to try homemade french fries for awhile instead of the nasty ones you get at a fast food resturant. I would really like to try it with sweet potato but i am wondering if they would turn out the same way or if i would have to find a completely different recipe.

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- 58.1
  
  ZestyCook says:
  
  December 20, 2009 at 4:34 pm
  
  @Victroria – You can try this recipe – http://zestycook.com/baked-sweet-potato-fries-anyone/ for the sweet potato version.
  
  Zest
  
  Reply
59

Bill says:

January 21, 2010 at 12:34 pm

1) Choose an Idaho Russet potato. Russet Burbanks if you can get them.

2) Condition the potato by storing in a 70 degree environment for a couple of weeks (potatoes coming out of cold storage need time to convert sugars back to starch).

3) Cut the potatoes into the desired fry size, similar size the fast food places you prefer..

4) Soak the cut potato strips in room temperature water for at least 8 hours, overnight is good (this soaking plumps up the cells within the potatoes to result in an improved texture). DO NOT USE ICE WATER OR REFRIGERATE!

5) Dry the potato strips and fry in 300 degree oil until just cooked inside and limp, fry time is dependent on the thickness of the fry strip. Let cool.

6) Bring oil to 375 degrees and fry until golden brown and crispy.

7) Of course, use beef fat, properly twice fried fries will not soak up fat.
What’s the point of endeavoring to produce the very best french fry and then compromising the taste with a neutral tasting fry oil.

Important, work in controlled sized batches that doesn’t drop the frying temperature significantly.
Maintain the fry temp or the fries will absorb fat.

9) Rice Bran Oil is the best alternative to those that have a aversion to beef fat.
In & Out restaurants are noted for excellent fries, they fry in Rice Bran Oil.

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60

Megan says:

January 29, 2010 at 2:26 am

How long does is typically required for the potatoes to be “completely dry?”

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- 60.1
  
  ZestyCook says:
  
  January 29, 2010 at 8:18 am
  
  @Megan – I like to soak them and then pat them dry in a tea towel or paper towel. Letting them dry for about 10-15 minutes should be fine
  
  Reply
61

Melody says:

February 10, 2010 at 8:10 pm

yup Im going to try this right now. =)

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62

Rock says:

March 6, 2010 at 9:28 pm

The only change I would make, don’t peel them first. The skins are GREAT!

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