EASY Crispy Baked "French Fries"





Introduction: 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.


Heat oven to 450 degrees

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

Step 2: Peel Potatoes

Peel the Russets

Step 3: Cut

Cut the potatoes into "fries" size

Step 4: Place on Baking Sheet

Place on a cookie sheet that has been greased.

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

Step 5: Add Paprika

Generously sprinkle paprika over the "fries"

Step 6: Sprinkle Garlic Powder

Sprinkle garlic powder over it.

Step 7: Sprinkle Salt

Sprinkle it with salt.

Step 8: Add Lemon Juice

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

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!

Time to chow down...



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    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.....

    2 replies

    Don't soak them in viegar water, boil them for 5 minutes in vinegar water. You'll have a much better texture on the inside, and a much better crunch on the outside

    Good thinking, I will do this!

    french fry try to house

    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.

    1 reply

    Yeah, you are correct, salts draw out the moisture and the fries get hard.

    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 :)

    1 reply

    try also using sweet potatoes. really good!

    You're essentially frying these in your oven, so I'm not sure the "healthier" claim pans out.

    2 replies

    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.

    What part does the lemon juice play exactly? I didn't have any so I did them without, delicious anyway! Thanks

    2 replies

    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.

    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.

    I like Madras curry powder instead of paprika. Which is also very good on (USA=chips/UK=crisps).

    1 reply

    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...