I know this isn’t particularly revelatory to everyone, but the first time I figured out how to pull french fries out of my oven that actually tasted like french fries and crunched like french fries, I was really excited. So I thought I would share my secrets, just in case someone out there has been trying to do the same thing. Plus, when you have kids, having the ability to make french fries that are equally as healthy as roasted potatoes is a skill set that you will never regret.
So, first thing, invest in parchment paper. Nothing gets crispier oven fries than parchment paper, not even the silicone baking sheets. Second, and this will sound strange, toss the potatoes with a little oil and sugar before baking; the sugar is key to getting them to crisp up properly. I always add some salt in there as well, and depending on who I’m feeding, some rosemary or paprika or chipotle powder. But the keys to good oven fries are parchment paper and sugar, everything else is just gravy.
4 thin skinned potatoes, scrubbed (or peeled, I’m just too lazy) and sliced into your favourite french fry shape
1 1/2 Tbsp olive oil
1 tsp sugar
1 tsp salt
Any other seasoning you enjoy
1. Preheat oven to 425 and line 2 cookie sheets with parchment. Stir together oil, sugar, salt and seasoning. Toss with potatoes to coat.
2. Spread potatoes out on the two cookie sheets so they aren’t too close together and bake for about 45 min to an hour, depending on how thick you cut them and how many you have. Turn every 10-15 minutes. They are done when they are crispy and deeply browned on the ends and thin edges.
3. Serve with ketchup, or if you are a spice fan, banana sauce (looks like ketchup, made from banana peppers, so yummy)