How to Make Crispy Seasoned French Fries

5 from 2 votes

How to Make Crispy Seasoned French Fries

Make the most irresistible Crispy Seasoned French Fries! Whip up the crispiest little sticks of potato goodness right in your oven. Imagine a crispy exterior that gives way to a heavenly, melt-in-your-mouth center. It's a fantastic family-friendly side dish or a snack that'll disappear in seconds. Seriously, these homemade fries are so good. They practically vanish into thin air. Vegan + Gluten-free.

Prep Time1 30

Cook Time40

Total Time2 10

Course: Appetizer, Side Dish

Keyword: baked, dinner, easy, family-friendly, french fries, homemade, lunch, potatoes, recipe, side, vegan

Servings: servings

Calories: 547kcal

Author: Shanika

Ingredients

FRENCH FRIES:

4 large russet potatoes
3-4 Tbsps Extra virgin olive oil
1 tablespoon sea salt (You can also use pink himalayan salt)
1 tablespoon dried parsley
1 teaspoon garlic powder
1 ½ tsps smoked paprika
Pinch of cayenne pepper

EASY HOMEMADE RANCH SAUCE:

1 cup organic mayonnaise
½ cup low-fat sour cream
¼ cup Almond milk, unsweetened (See Notes!)
2 tsps freshly-squeezed lemon juice
2 tsps dried parsley
1 teaspoon dried dill
1 teaspoon dried chives
1 teaspoon garlic powder
½ teaspoon sea salt
Pinch of black pepper

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

PREP + SOAK POTATOES:

Rinse and pat dry each potato and cut lengthways into halves and then in halves lengthways again, and then one last time----this should create a "stick-like" shape. You should have about 6-8 pieces of fries (aka "sticks") when done for each potato. Repeat until all potatoes are cut.
In a bowl, add cold water until ¾ filled along with a few ice cubes to keep things cold. Add cut potatoes into bowl and let soak for 20 minutes.
Once soak time is complete, drain potatoes and pat dry thoroughly before adding them unto a flat surface (i.e. countertop, cutting board, etc.) lined with paper towels for them to "dry" out for a bit (about 30-minutes to 1 hour). NOTE: This process helps them to be extra crispy.

BAKE THE FRIES:

Add the dry cut slices of potatoes into a large bowl along with the seasonings, mixing everything together with your hands until fries are full coated.
Transfer the fries to the prepared baking sheet and bake for 35-40 minutes or until fries are golden and crispy. NOTE: Test the doneness of potatoes by using a fork to insert into the centers. If it goes through easily, they are done.

MAKE THE RANCH SAUCE:

In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
Remove from oven and serve with a side of your favorite condiment/sauce. My dairy-free Garlic Lime Sauce also goes well with these fries if you aren't a fan of ranch sauce.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Cashew milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
STORAGE (RANCH SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks.

Nutrition