Crispy Pan-Roasted French Fries
These baked French fries taste just as good as deep-fried potatoes, but they're so much healthier!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 people
- 1 pound russet potatoes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt plus extra for seasoning
Preheat the oven to 450 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray and set aside.
Cut the russet potatoes into 1/4-inch thick matchsticks. You can remove the peels, if you like, but we like keeping the peels on for extra nutrition. As you cut the potatoes, place them in a large bowl of cold water to keep them from turning brown.
When all the potatoes are cut, drain the water and spin the potatoes dry in batches using a salad spinner.
In a large bowl, toss the cut potatoes with the olive oil and kosher salt. Spread the potatoes out in a single layer on the baking sheet.
Bake for 30 to 35 minutes, rotating the pan halfway through and flipping the potatoes with a spatula, until the potatoes are golden brown and crispy. Season the fries with additional salt, if desired.
Serving: 4oz | Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg