Oven-baked French fries are crispy on the outside and soft on the inside, just like a French fry should be.
Even though fried food tastes so good, I don’t like to eat it or cook for a few reasons:
- It’s messy!
- You need to use a lot of oil which means a lot of calories.
- I don’t like the way the house smells after frying.
If you can achieve the same flavor and texture in the oven for beautifully crispy French fries, why not bake them?
These oven-baked French fries come out perfect every time! They are cooked in a small amount of oil but they don’t taste that way. Especially when you add some seasonings to them. One of our favorites is house seasoning from the Tiny Little Chef. It adds just the right amount of flavor to the potatoes. Or you can try any combination of; garlic, rosemary, chives, parsley, or chili powder.
Easy Crispy Oven-Baked French Fries
Even though these fries taste fantastic plain, if you are a mayo dipper, this avocado aioli is the perfect substitute. It’s creamy and garlicky and much better for you than mayonnaise. Or you can try dipping them in this homemade caramelized onion dip.
Easy Crispy Oven Baked French Fries with Avocado Aioli
Oven-baked French Fries are crispy on the outside and soft on the inside
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 1x
- Category: Side
- Method: Baked
4 organic russet potatoes
1 tablespoon olive oil
Seasonings of choice
For the Aioli
1 ripe avocado
1 clove crushed garlic
1 teaspoon olive oil
Pre-heat oven to 425
Line a baking sheet with parchment paper
cut the potatoes into 1/2′ strips or wedges
place them onto the parchment lined pan
drizzle with oil
mix the oil and potatoes together with your hands or a spoon
add seasonings if using
bake for 15 minutes, remove from oven turn potatoes over and bake for approximately 15 minutes more until golden and crispy on the outside
Make the Aioli: place the avocado, garlic and oil into a blender or food processor and blend until creamy. You may need to add a little bit more oil or water to achieve desired creamy consistency
This recipe can easily be adapted to individual servings. Use one potato per person and one teaspoon of oil for each potato.
Left-over aioli can be used as a mayonnaise replacement on sandwiches.