Baked Potato Fries

Baked potato fries
Everyone loves crispy, salty fries. What we don’t love is the oil that it takes to make those “deep-fried” goodies. Here is a recipe that bakes the potatoes using a minimal amount of oil to achieve a crispy finish. All of the flavor with none of the guilt! Try the Sweet Potato variation for a sweet and savory, crispy delight.

Ingredients

 6 medium russet potatoes, with or without skin
 1-1 ½ tablespoons vegetable oil
 ½ teaspoon salt
 ½ teaspoon pepper, or to taste
Sweet Potato Variation Ingredients
 4 medium sweet potatoes
 1 tablespoon cornstarch
 ½ teaspoon paprika
 ½ teaspoon salt, or to taste
 ¼ teaspoon garlic powder, or to taste
 ¼ teaspoon pinch of black pepper
 1 tablespoon vegetable oil

Instructions

1

Set oven at 400° F

2

Cut the potatoes into thin strips about 1/2 inch wide (French fry style) and pat dry with a paper towel.

3

In a large bowl, combine oil, salt, and pepper. Add potato strips and toss to coat evenly.

4

Arrange potato slices in a single layer on a parchment-lined baking sheet large enough to ensure potatoes are not on top of each other.

5

Bake for 30 to 40 minutes, turning halfway through.

6

Remove from oven when fork-tender and golden brown. Sprinkle with salt and pepper, if desired.

Note: Substitute Yukon gold potatoes for a texture that is creamier and more moist on the inside. Both varieties of potatoes will get crispy on the outside.

Serves 6

Instructions for Baked Sweet Potato Fries
7

Preheat oven to 425° F.

8

Cut potatoes into ½-inch strips (French fry style) and pat dry with a towel.

9

In a large bowl, combine cornstarch, paprika, salt, garlic powder, and pepper. Add potato strips and massage to evenly coat.

10

Drizzle oil on potatoes and toss gently.

11

Arrange sweet strips in a single layer on a parchment-lined baking sheet. Bake 30 to 40 minutes, turning halfway through. Remove from oven when they are fork-tender and lightly brown. Add additional salt and pepper, if desired.

12

Serves 4-6

Note: For a more robust flavor in your sweet potato fries, try Hungarian paprika, which has a more intense sweetness and heat. You can also substitute smoked paprika, which has a rich smokey flavor.

Note for both Baked Potato Fries and Baked Sweet Potato Fries:
Serve with ketchup or vegan ranch dip. https://veggiefestchicago.org/recipe/ranch-dip-and-party-platter/

For an oil-free version, omit the oil and shake your potatoes with the dry ingredients and bake.

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Ingredients

 6 medium russet potatoes, with or without skin
 1-1 ½ tablespoons vegetable oil
 ½ teaspoon salt
 ½ teaspoon pepper, or to taste
Sweet Potato Variation Ingredients
 4 medium sweet potatoes
 1 tablespoon cornstarch
 ½ teaspoon paprika
 ½ teaspoon salt, or to taste
 ¼ teaspoon garlic powder, or to taste
 ¼ teaspoon pinch of black pepper
 1 tablespoon vegetable oil

Directions

1

Set oven at 400° F

2

Cut the potatoes into thin strips about 1/2 inch wide (French fry style) and pat dry with a paper towel.

3

In a large bowl, combine oil, salt, and pepper. Add potato strips and toss to coat evenly.

4

Arrange potato slices in a single layer on a parchment-lined baking sheet large enough to ensure potatoes are not on top of each other.

5

Bake for 30 to 40 minutes, turning halfway through.

6

Remove from oven when fork-tender and golden brown. Sprinkle with salt and pepper, if desired.

Note: Substitute Yukon gold potatoes for a texture that is creamier and more moist on the inside. Both varieties of potatoes will get crispy on the outside.

Serves 6

Instructions for Baked Sweet Potato Fries
7

Preheat oven to 425° F.

8

Cut potatoes into ½-inch strips (French fry style) and pat dry with a towel.

9

In a large bowl, combine cornstarch, paprika, salt, garlic powder, and pepper. Add potato strips and massage to evenly coat.

10

Drizzle oil on potatoes and toss gently.

11

Arrange sweet strips in a single layer on a parchment-lined baking sheet. Bake 30 to 40 minutes, turning halfway through. Remove from oven when they are fork-tender and lightly brown. Add additional salt and pepper, if desired.

12

Serves 4-6

Note: For a more robust flavor in your sweet potato fries, try Hungarian paprika, which has a more intense sweetness and heat. You can also substitute smoked paprika, which has a rich smokey flavor.

Note for both Baked Potato Fries and Baked Sweet Potato Fries:
Serve with ketchup or vegan ranch dip. https://veggiefestchicago.org/recipe/ranch-dip-and-party-platter/

For an oil-free version, omit the oil and shake your potatoes with the dry ingredients and bake.

Baked Potato Fries