French fries are my favorite side. Obsessed is even too generous of a word. If it is an option on the menu, I will always order them. Add on a side of ketchup or homemade ranch and it's game over. Usually quite unhealthy, this recipe turns a fan favorite into a less greasy, extra crispy and extremely delicious alternative. The key to getting crispy fries in the oven? Smaller fries. Thank you Don't Go Bacon My Heart for the easy and delicious recipe.
PREP TIME: 30 MINS
COOK TIME: 25-30 MINS
- 3 large russet potatoes (~1.6lb/750g)
- 2 tbsp La Tourangelle avocado oil
- 1 tsp garlic powder
- 2 sprigs fresh rosemary, chopped (~1 heaping tsp)
- 1/2 tsp salt, or to taste
- Halve each potato down the long side. Take each half, flat side down, and slice them lengthwise about 1/4" wide. Turn each of those slices onto their side and cut fries 1/4" thick. Think shoestring style.
- Soak them in a bowl of cold ice water for at least 30 minutes, or as long as you can. (We are removing starch witht his step! This helps avoid the fries having too fluffy of a center.)
- Preheat oven to 430F/ 220C and place two baking sheets in the oven as it is preheating to get them piping hot.
- Drain and thoroughly dry the fries. (Any moisture left on the potatoes will increase the likelihood of them coming out soggy.)
- Toss with oil, garlic powder, and salt then spread out on the baking sheets. It’s important to spread them out otherwise they will steam instead of crisping. Again, make sure the trays are piping hot.
- Place in the oven for 15 minutes, then take out and sprinkle fries with rosemary. Coat and flip the fries, spread out on trays and then place back in the oven for another 10-15 minutes or until golden and crispy.*
- Serve with an extra sprinkle of salt to pull out any remaining moisture. Serve with ketchup, homemade ranch, aoili -- the options are endless.
*Timing will depend on the thickness of your fries, how many are on the tray and how hot you maintain the oven. Be observant after placing them in the oven the second time.