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My review
Best Baked French Fries
250
Life Tastes Good
"The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!"
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Ingredients
1 h 10 m servings 388Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
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Footnotes
- Cook's Note:
- When I cut the potatoes I make 3 cuts lengthwise, so I'm left with 4 ovals. Then each oval is sliced into 3 strips. The sugar releases the juices in the potatoes and allows them to crisp more, so don't leave out the sugar.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 299397 Ratings
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Most helpful positive review
9/28/2012
We had these tonight and really liked them. They are good! I used russet potatoes because that's all I had on hand. I agree with the submitter that the sugar is necessary in this recipe and the...
Most helpful critical review
6/19/2014
I leave out the sugar and salt them first, then coat in the oil mix
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9/28/2012
We had these tonight and really liked them. They are good! I used russet potatoes because that's all I had on hand. I agree with the submitter that the sugar is necessary in this recipe and the...
10/16/2012
These are great! They're really easy, quick to make and are delicious. Mine didn't take the full 20 minutes on the second side. Be sure not to forget the non-stick spray - I used foil on my pa...
12/1/2012
Great French fry recipe. I made a half-batch for my DH and me and served them with 'Mom's Big Burgers', another AR recipe. The fries were the star of the meal. I liked the crispness of the fr...
3/8/2013
The sugar releases the starch (liquid) in the potatoes and then you drain it off and dry them well. When you place them on the baking sheet be sure you place them in a single layer with space ar...
1/25/2013
First, let me state that I hate oven fries. Most are a pale imitation of french fries and just not worth the effort. These are not like the others. They're super easy and quite tasty. I'm a fren...
6/22/2014
These really are the best oven baked fries. I use this recipe all the time and everyone loves it. Recently I have started making a double batch. Halfway through baking, I remove half the fries...
10/12/2013
I used Russets and tossed them in the sugar in a mixing bowl, then into a colander for a rest as directed. Dried them with some paper towels then back into the bowl to toss with the salt, peppe...
2/20/2013
I LOVE THESE! You must realize that no baked fry will ever be a fried fry, so don't expect that. These are exceptional compared to other baked fries I've tried from this site and this is now m...
10/15/2012
This is definitely a 5-star recipe! I made 1/3 a batch---two larger Yukon potatoes is all. I used about 1 1/2 tablespoons of oil, a teaspoon each of sugar and garlic powder, 1/2 teaspoon each ...