French fries without the fryer? That's right, these spuds are just as crispy, tasty, tender, and easy to bake in the oven as those fried in oil — and much healthier!
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:4servings
Ingredients
1poundrusset potatoes, or Idaho potatoes
4tablespoonsolive oil
1teaspoonsea salt
dipping sauce, for serving, optional
Instructions
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Cut potatoes into thin, 1/4-inch strips.
Lay potatoes out on paper towels. Use more paper towels to pat the potatoes dry and to remove the starch.
Toss potatoes with olive oil.
Arrange potatoes in a single layer on baking sheet.
Bake, undisturbed, for 15-30 minutes until golden.
Immediately toss with the salt. Serve fresh with your favorite dipping sauce.
Notes
Peeling the potatoes: I usually do not peel the potatoes - they taste great with the skin on and it adds prep time to the recipe BUT you absolutely can peel them if you prefer. Extra crispy: be sure to arrange the potatoes in a single layer on the baking sheet, not overlapping and not touching as much as possible. Fry Sauce: Utah is famous for this sauce. Combine equal parts ketchup and mayo. Honey Mustard: whisk together 1/4 cup honey, 1/4 cup mayo, 1/4 cup dijon mustard. Add salt to taste.Garlic Aioli: grab my easy garlic aioli recipe here!