I posted these baked fries on Instagram and had so many people ask me for this recipe that I just HAD to make them again (darn) to share! Y'ALL: fries are practically my (and my husband's) favorite food (besides pizza, pasta, ice cream...), but of course, since I'm not 14 anymore, running through the drive-thru all the time just isn't doing my body good, so I was happy to figure out a good way to make them at home. They have just the right amount of seasoning, aren't greasy or full of fat, and DELICIOUS with homemade avocado dip (guacamole's quieter cousin).
I made these with russet potatoes, but I've also made them with yukon golds, and they're just as good. And ideally, soaking the potatoes and letting them completely dry yields a crispier, lighter flavor, but it's kind of a lengthy process, and sometimes we mamas don't have that kind of time when hungry kiddos are in the equation. I've made them by just washing and patting dry with a paper towel, and they turned out fine, so no worries!
Without further delay, here's the recipe. Feel free to pin this, share with your friends, and let me know what you think!
SEASONED OVEN-BAKED FRIES
(This is for six russet potatoes, which will feed myself and my three kids. Adjust accordingly.)
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 Tbsp avocado oil
Preheat oven to 425 F. Cut six russet potatoes into 1/4- to 1/2-inch thick strips, trying to make them as consistent as possible. Place in a bowl filled with water and soak for 15 minutes, then drain and set out in a single layer to dry.
Meanwhile, mix all seasoning ingredients together and set aside in a small bowl. After potatoes have dried, place them in a large bowl and add the avocado oil and seasoning; toss to mix thoroughly. Spread fries in a single layer on two parchment paper-lined baking sheets, and bake in oven for 20 minutes. Remove from oven and turn them over; bake another 20 minutes, or until desired consistency is reached. I like mine a little crispier on the outside, so I actually turn my oven up to 450 F when I place them back in. Immediately sprinkle with salt and serve.
I like to make my avocado dip ahead of time—or at least while the fries are soaking in water—and let it chill in the fridge. Below is the recipe:
- 2 avocados
- 2 cloves garlic, chopped
- 2 Tbsp lime juice
- 1-2 Tbsp almond milk
- pinch of crushed red pepper flakes
Place all ingredients in a food processor and blend until smooth. Let chill in refrigerator at least 30 minutes, and serve with hot fries.
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