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Super Crispy Homemade French Fries

We all love them.  Admit it.   Hot, crispy, yet fluffy potato french fries.  It's ok if you don't want to admit it aloud.  Just like you don't want to admit that you have danced to Gangnam Style and busted a move.  But we all know its true.  The thing we don't love is feeding our kids greasy, fried, unhealthy french fries with very little nutrition left in them.  

Potatoes are quite nutritious and the often get a bad rap - but look at all of the healthy benefits potatoes offer:

Potatoes are a good source of: 

Potassium: Potassium is a mineral that is part of every body cell. It helps regulate fluids and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure.

Vitamin C: Vitamin C is a water-soluble vitamin that acts as an antioxidant stabilizing free radicals, thus helping prevent cellular damage. It aids in collagen production; assists with iron absorption; and helps heal wounds and keep your gums healthy. Vitamin C may help support the body’s immune system. 

FiberDietary fiber is a complex carbohydrate and is the part of the plant material that cannot be digested and absorbed in the bloodstream.  Soluble fiber may help with weight loss as it makes you feel full longer, and research has shown it also may help lower blood cholesterol.  

To make super crispy french fries - begin with some nice Russet potatoes. 

 

Peel the potatoes and cut in half and then half again. 

Cut into even thin pieces.  The more evenly thick you can cut them, the more even they will bake.  

Put them in a bowl of ice water and let them soak for about 20 minutes.  This helps remove starch and make them more crispy.  You don't have to soak them, you can just give them a good rinse if you don't have time.  

Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can.    

Next put them in a ziploc bag with 1-2 tsp of oil and shake to coat.  Line a baking sheet with foil, and place a cooling rack on top of it.  Lay the potatoes on the cooling rack so that they are not touching.  Sprinkle with salt.  

Bake at 450 degrees F for 30 minutes or until golden brown and crispy.  

 

Serve with ketchup and enjoy!  These were SO good and the best part is that it just potatoes!  We don't make these often, but they are definitely a fun treat that my kids love to eat when we do.  And I feel great letting them eat them!

 

Check out more potato ideas on our potato page!

Super Crispy Homemade French Fries


Instructions

  • 2 large Russet potatoes
  • Sea Salt
  • Olive Oil
  1. Peel potatoes and cut in half and then half again. 
  2. Cut into even thin pieces.  The more evenly thick you can cut them, the more even they will bake.
  3. Put them in a bowl of ice water and let them soak for about 20 minutes.  
  4. Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can.  
  5. Next put them in a Ziploc bag with 1-2 tsp of oil and shake to coat.
  6.  Line a baking sheet with foil, and place a cooling rack on top of it.  Lay the potatoes on the cooling rack so that they are not touching.  Sprinkle with salt.
  7. Bake at 450 degrees F for 30 minutes or until golden brown and crispy.
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Comments

01/22/2013 7:50am
Wow, looks super good. I want to try some. :) Definitely will make them today. Thanks for the idea!
Kim
01/22/2013 8:58am
Yum! We love these. Although I've never tried the technique - I'll have to try it next time. We also love to make them with sweet potatoes, and flavoring with cinnamon and a touch of nutmeg. Very yummy!
01/22/2013 9:24am
Yum! We love sweet potato fries also!
Julie
01/26/2013 8:36pm
Does this same method work with Sweet potato fries?
01/23/2013 11:16am
Hi Natalie! Although committed to give healthy food to my kids, lack of time is a big thing... If I prepared a lot more in advance, do you think it would be ok to freeze them and use it later? And at what stage should you freeze? After cutting? Washing? Oiling? Thanks so much!
01/24/2013 10:21am
Freezing raw potatoes in this form would not work very well. When you went to cook them they would likely be mushy and soft. If you want to try freezing them I would suggest blanching them first and then you could try freezing them. I would do this after cutting and the. Do the rest of the steps (minus soaking) after you have frozen them.
Kim
01/23/2013 3:04pm
Is your cooling rack coated? I have an uncoated one and then two with a non stick coating and I am worried they are not oven safe. Any ideas on that?
01/24/2013 10:23am
I have one that is coated and one that isn't. I'm not really sure what the coating is and so couldn't say if it is safe to bake in the oven. Try one with no coating is my suggestion!
Renee V.
07/22/2014 10:06am
Natalie - I'm not sure if mine is coated - would it be ok to put foil over my rack and cook it that way? Sorry if it's a dumb question, I'm kinda new to cooking :)
09/03/2014 11:01pm
Renee - That would be totally fine!
Renee
01/23/2013 6:55pm
we make these from time to time too I always forget how long in the ice water so thanks for the reminder. We have found that using a crinkle cutter knife makes them even more crispie.
01/24/2013 10:31am
And makes them look fun. Good suggestion!
06/20/2013 9:39am
looks soo delicious.... yummmiiieeeeee....................... :) thanx for the receipe .. i'll definately try this today..
07/26/2013 10:48am
Potatoes in general are really healthy but the way we cook it changes it. Good read.
07/22/2014 8:04am
This is a fantastic idea!!!, thank you very much for sharing it!!!
Carrie
07/22/2014 3:14pm
Do you think that this technique would work for making homemade chips?
09/03/2014 10:58pm
Definitely!

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