EASY Crispy Baked "French Fries"


These fries are oh so EASY to make and tasty!  I never liked the idea of deep frying and all the fat you intake when you eat it so I wanted to make something just as good but healthier for you.  This recipe will have you eating delicious "fries" and feeling good about the way you made them.

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Heat oven to 450 degrees

3 Russet Potatoes
Olive Oil or Sesame Oil or Vegetable Oil
Garlic Powder
Lemon (juice)

Step 2: Peel Potatoes

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Peel the Russets

Step 3: Cut

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Cut the potatoes into "fries" size

Step 4: Place on baking sheet

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Place on a cookie sheet that has been greased.

Add 1 Tablespoon of Oil and mix it around by hand.

Step 5: Add paprika

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Generously sprinkle paprika over the "fries"

Step 6: Sprinkle garlic powder

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Sprinkle garlic powder over it.

Step 7: Sprinkle salt

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Sprinkle it with salt.

Step 8: Add lemon juice

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Take a slice of lemon and squeeze the juice over the potatoes -  about 1/2 Tablespoon.

By hand, mix together so all the ingredients are coating the "fries".

Step 9: Bake

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Bake in preheated oven at 450 degrees for 30 minutes.

After 30 minutes, flip the potatoes and leave in the oven for another 5 minutes. 

Step 10: Done!

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Time to chow down...

dkiehl3 years ago
Just a small improvement on these Taters. I never peel the Spuds, saves time & improves nutrition. 2nd after slicing the Taters to 1/4 - 1/2 inch soak the spuds in cold water & 1 Tablespoon white vinegar in a bowl or zip lock bag keep water to a minimum & submerged or remove the air from baggie. Soak for 1 hour. Drain & dry very well using paper or cloth ( lint free) towels
The question you ask why the vinegar? Well here is the answer.
1) Water is used as a solvent to get the biopolymer (starch) into solution. When the solution is heated, the water helps the starch molecules to become disrupted and disordered (denatured). When dried, the disordered polymer chains become entangled and a neat film is formed. The process is called film-casting.

Vinegar: & Starch dissolves better if a small amount of ions (electrically charged particles) are present in the mixture; the polymer molecules become disordered more easily, and the resulting cast films are somewhat improved. These added ions interact with both the starch and the small amounts of other polymers (lipoproteins) that are present in starch. One way to add ions into the mixture is to use ammonium acetate. Ammonium acetate works very well in this respect because it forms ammonium ions and acetate ions in solution. However, ammonium acetate is not readily available. Vinegar is a practical alternative that you can use when making your own French Fries. Vinegar contains acetic acid which forms hydrogen ions and acetate ions, and (importantly) it is readily available. This is why adding a little bit of vinegar is recommended specifically when making home-made Fries.
So if you like crispy fries... denature the spuds... I always thought I would use potatoes to make VODKA not Denatured Fries. Bake then add the salt. or let the individual add salt to their taste. Amazingly this was discovered in 1880's in Paris, they became so popular " Chips" spread to England.. then to the good old USA.....
Good thinking, I will do this!
LaLasha4 years ago
I would actually hold off on the salt until cooked because salt draws water out and can make browning harder the cooking time could be cut down by a third if you salt at the end.
Yeah, you are correct, salts draw out the moisture and the fries get hard.
vincent75202 years ago
Double bake (or double fry) is the catch fo good crispy potato fries …
just made them, but i added two onions, two little tomatos and one paprika, it tasted great but due the moist in the extra veggies the didnt get very crispy, next time i wont add tomatoes and ill add less paprika :)
try also using sweet potatoes. really good!
donicamm4 years ago
You're essentially frying these in your oven, so I'm not sure the "healthier" claim pans out.
How do you figure you are "essentially frying" these when you are using one tablespoon of oil and baking them in the oven? I think that is much healthier than submerging them in a deep fryer and soaking them in oil.
well, more like pan frying. Frenchfries are traditionally deep fried. I don't really see the "deep" part in a tablespoon of oil.
podginater4 years ago
What part does the lemon juice play exactly? I didn't have any so I did them without, delicious anyway! Thanks
homesteadcat (author)  podginater4 years ago
I think it adds a little tang to the taste- somehow, the combination of lemon juice, paprika, and garlic makes it taste like french fries.
It keeps the potatoes from turning a "funny" color before you bake them I assume.
You mean celcius right?
homesteadcat (author)  ShoopDaWhoop4 years ago
no, Fahrenheit.
cad974 years ago
Amazing! Personally, i didnt flip them, i just cooked them for 28Min. then i put the oven onto broil for 7 minutes, they werent crisp but they are awesome.
gtoal4 years ago
I like Madras curry powder instead of paprika. Which is also very good on (USA=chips/UK=crisps).
homesteadcat (author)  gtoal4 years ago
I will try that. The paprika, because of its color, gives the "fries" a beautiful golden like color when it is done. I can hardly taste the paprika, it 's mostly potato, crunch and salt taste. Curry powder sounds good. Thanks...
chotzeny4 years ago
My Grandmother Bless her soul was doing this for ages
She actuelly cut them into Wedges (like some company we know)
we always fight over the ones that got glued to the tray (no teflon at the old days)

I did it once using Onion Soup Powder
- Cut potatoes (fries/wedges)
- poor some oil on the potatoes
- add 2 table spoon of Onion soup powder.
- mix
- cook for approx 30 minutes in pre heated oven
homesteadcat (author)  chotzeny4 years ago
That sounds tasty!
!revenge!4 years ago
darn that looks tasty
Kogitsune4 years ago
Smoked paprika would also be pretty good on these :D. This looks like a good oven fry recipe, will try the next time I have some potatoes on hand.
I made these for dinner last night. they were very tasty! THANK YOU!
I just put all the seasoning, oil and fries into a freezer zip lock bag and shook it around. :)
i tried this type of recipe with sweet potatoes and used a big clothing ziplock bag as my everything, i was able to wash it out and keep in the freezer for the next use, except i am not sure if the type of ziplock i used was safe for food. i am sure they make food safe bags like the crock pot liner bags that are made for food
Whatnot4 years ago
It seems to me it might be easier to put the sliced strips in some container to mix them with the seasoning and then put them on the tray.
In my experience trying to mix something on it while on a tray is a bit of an annoying undertaking and there must be a better way you'd think.

Looks yummy though.
homesteadcat (author)  Whatnot4 years ago
Good point! I just did it that way because I wanted it done fast and it was one less thing to wash.
bitterbug4 years ago
Yum! Those would have been awesome with the haddock I just baked. Oh well, next time. :)