These baked French fries are unbelievably crisp on the outside and properly airy on the inside and absolutely certain to satisfy your craving. Swear.
These baked French fries are surprisingly crisp yet tender potato-y awesomeness that’ll ease your craving, each and every time, yet are still healthful. A final toss with chopped parsley and garlic gives them a French bistro feel. Although that final flourish isn’t even necessary. Not at all.–Renee Schettler Rossi
Baked French Fries
- Quick Glance
- 10 M
- 50 M
- Serves 4
IngredientsEmail Grocery List
*What You Need To Know About Doubling This Baked French Fries Recipe
- We’re over the moon for these skinny little frites. So much so that we’ve taken to always making a double batch, spreading them on a second baking sheet, seeing as they disappear so quickly.
Recipe Testers Reviews
Not only did this baked french fries recipe appear wonderful on paper, it exceeded our expectations. You infuse oil with garlic for roasting the “fries” and use the resulting crispy garlic to sprinkle on top. What a clever idea! As the potatoes were cut only 1/4 inch thick, they became brilliantly crisp.
I flipped the “fries” over once.The platter of crisp potatoes with crisp garlic and parsley sprinkled on top looked so gorgeous but tasted even better than it looked. I sprinkled them with fleur de sel for a perfect crunch.
One could certainly add further seasoning as desired, such as finely minced rosemary, but it isn’t necessary as the mellowed garlic flavor really shone. This was one of the best batch of “fries” I’ve ever had. They were that great. We are making them again this week, in fact. Munching on a plate of these should make you very, very happy.
I was very skeptical when trying this recipe. Baked French fries that taste like real fries? Please. I think you have to experience the magnificence of these yourself to truly understand how magnificently they work.
I intentionally cut the potatoes a little unevenly so that some parts of each fry would be more slender so that they'd crisp better while leaving other parts fatter and denser and more potato-y. I personally loved that. They turned a gorgeous mottled brown in the oven and didn't last long. In fact, they didn't even make it from the counter to the table, we stood there and devoured them at the countertop. That's how amazing they were.
I confess, on subsequent times that I've made these, I've omitted the garlic and loved them just as much. This recipe is a new mainstay in my house, even (especially?!) on weekend mornings alongside eggs. They make magnificent dippers into runny yolks.