Crispy Oven Baked Garlicky French Fries Recipe (+ oil-free option)

French Fries. Need I say more?

crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com

I love all things potatoes. Some people might get sick of them, but not me. I’d rather not have fried food so this is a much healthier alternative. You can even choose to make them oil-free if that’s your fancy 🙂 Try the seasonings I’ve suggested or go freestyle and choose your own. Enjoy!

 Oven Baked Garlicky Potato Fries

 

Ingredients:

  • 6-8 medium-sized russet potatoes
  • 1/2 to 1 tablespoon wheat flour, brown rice flour, tapioca flour, corn meal, corn starch or a mix. (omit for oil-free option)
  • 2 teaspoons garlic powder (or to taste)
  • 1/8 tsp. cayenne pepper (or to taste)
  • 1/2 tsp. cumin (or to taste)
  • 1-2 Tablespoons melted coconut oil (omit for oil-free option)
  • sea salt to taste

Regular Directions (keep scrolling for oil-free directions):

  1. Preheat oven to 450 degrees.
  2. Cut potatoes in half length-wise and then in wedges about 1/2 ” in width. (Leave the skin on if you want to).crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com
  3. Put “flour” of choice into a clean Ziploc baggie, grocery bag, paper bag, or other plastic bag. Use as little as possible – just enough for a super light dusting. You don’t want to much or your french fries will take floury. Ick.
  4. Add in garlic powder, cayenne pepper, and cumin to taste. Shake a bit to mix it all up.crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com
  5. Add potato wedges to the bag.
  6. Twist bag at top to secure leaving enough room for potatoes to move around. Toss thoroughly until potatoes are evenly covered.
  7. Dump coated potatoes in a large bowl and drizzle with melted coconut oil. You can also shake in the bag if you are using a sturdy bag (I’ve had the bottom rip out of a paper grocery bag so be careful!). I like to use refined coconut oil so it doesn’t taste like coconuts. Either way, if you are using the bag method or the bowl method, toss the potatoes with the oil until well coated.
  8. Place on a cookie sheet lined with parchment paper or a metal rack (like the kind you use for cooling cookies?) leaving plenty of room in between the fries. They will not get crispy if they are too close together; they will steam, and we don’t want mushy fries!crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com
  9. Use two cookie sheets if you have to, but only put one in the oven at a time for best results.
  10. Bake 20-25 minutes, flipping fries after 15 minutes. If you are using the metal rack you don’t need to flip them. They will automatically get crispy on all sides so that’s super cool. They are done when you decide they are tender enough and brown enough.crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com
  11. Remove from oven, sprinkle with sea salt to taste, and let cool a few minutes.
  12. Serve w/Cilantro Lemon/Lime Dip, Creamy Herbed Hummus, pesto or sauce of choice.

crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com

Oil-Free Directions

  1. Preheat oven to 450 degrees.
  2. Cut potatoes in half length-wise and then in wedges about 1/2 ” in width. (Leave the skin on if you want to.)
  3. Put garlic powder, cayenne pepper, and cumin to taste into a clean Ziploc baggie, paper bag, or grocery bag. Shake it a bit to mix it all up.
  4. Add potato wedges to the bag.
  5. Twist bag at top to secure leaving enough room for potatoes to move around. Toss thoroughly until potatoes are evenly covered with spices.
  6. Place potatoes on a cookie sheet lined with parchment paper or wire rack leaving plenty of room in between the fries. They will not get crispy if they are too close together; they will steam, and we don’t want mushy fries!
  7. Use two cookie sheets if you have to, but only put one in the oven at a time for best results.
  8. Bake 20-25 minutes, flipping fries after 15 minutes. If you are using a wire rack you don’t need to flip them. They are done when you decide they are tender enough and brown enough.
  9. Remove from oven, sprinkle with sea salt to taste, and let cool a few minutes.
  10. Serve w/Cilantro Lemon/Lime Dip, Creamy Herbed Hummus, pesto or sauce of choice.

crispy oven baked french fries - gluten free - dairy free - nutritarian - vegan - vegetarian - plant based www.justrealstuff.com

 

Many Healthy Blessings,

 

 

 

 

Crispy Oven Baked Garlicky French Fries Recipe (+ oil-free option)

Ingredients

  • 6-8 medium sized russet potatoes
  • 1/2 to 1 tablespoon wheat flour, brown rice flour, tapioca flour, corn meal, corn starch or a mix. (omit for oil-free option)
  • 2 teaspoons garlic powder (or to taste)
  • 1/8 tsp. cayenne pepper (or to taste)
  • 1/2 tsp. cumin (or to taste)
  • 1-2 Tablespoons melted coconut oil (omit for oil-free option)
  • sea salt to taste

Instructions

Regular Directions:

Preheat oven to 450 degrees.

Cut potatoes in half length-wise and then in wedges about 1/2 ” in width. (Leave the skin on if you want to.)

Put "flour" of choice into a clean Ziploc baggie, paper bag, or plastic grocery bag. Use as little as possible - just enough for a super light dusting. You don't want to much or your french fries will take floury. Ick.

Add in garlic powder, cayenne pepper, and cumin to taste. Shake a bit to mix it all up.

Add potato wedges to the bag.

Twist bag at top to secure leaving enough room for potatoes to move around. Toss thoroughly until potatoes are evenly covered.

If using a paper bag, dump coated potatoes in a large bowl and drizzle with melted coconut oil. Otherwise you can pour the oil right in the bag and shake it up there. I like to use refined coconut oil so it doesn't taste like coconuts. Toss until well coated.

Place on a cookie sheet lined with parchment paper or a wire rack on top of a cookie sheet leaving plenty of room in between the fries. They will not get crispy if they are too close together; they will steam, and we don't want mushy fries!

Use two cookie sheets if you have to, but only put one in the oven at a time for best results.

Bake 20-25 minutes, flipping fries after 15 minutes. If you are using a wire rack you don't need to flip them. They are done when you decide they are tender enough and brown enough.

Remove from oven, sprinkle with sea salt to taste, and let cool a few minutes.

Serve w/Cilantro Lemon/Lime Dip, Creamy Herbed Hummus, pesto or sauce of choice.

Oil-Free Directions

Preheat oven to 450 degrees.

Cut potatoes in half length-wise and then in wedges about 1/2 ” in width. (Leave the skin on if you want to.)

Put garlic powder, cayenne pepper, and cumin to taste into a clean Ziploc baggie, paper bag, or grocery bag. Shake it a bit to mix it all up.

Add potato wedges to the bag.

Twist bag at top to secure leaving enough room for potatoes to move around. Toss thoroughly until potatoes are evenly covered with spices.

Place potatoes on a cookie sheet lined with parchment paper or on a wire rack on top of a cookie sheet leaving plenty of room in between the fries. They will not get crispy if they are too close together; they will steam, and we don't want mushy fries!

Use two cookie sheets if you have to, but only put one in the oven at a time for best results.

Bake 20-25 minutes, flipping fries after 15 minutes. If you are using a wire rack you don't need to flip them. They are done when you decide they are tender enough and brown enough.

Remove from oven, sprinkle with sea salt to taste, and let cool a few minutes.

Serve w/Cilantro Lemon/Lime Dip, Creamy Herbed Hummus, pesto or sauce of choice.

http://justrealstuff.com/crispy-oven-baked-garlicky-french-fries-recipe-oil-free-option/

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