I had some potatoes growin’ triflin’ little tumors and decided it was time to test a potato recipe! Hence: baked french fries! Yum! Tumors! I rarely eat french fries at home… I’m more of a frozen-bag-of-OreIda-fries-for-the-cookout kinda girl, so, I was pretty surprised by how yummy these joints were. James and I ate them with homemade paleo ketchup and finished the entire plate!
They’re quick & simple and NOT deep fried, so, that means I don’t feel as guilty eating them! Yay! (I actually never feel guilty eating fried food. As per usual, when it comes to food, I just DGAF. Whoops.) After having such a terrible experience in France, I was truly tempted to call these freedom fries, but, I can’t help but hate the people who use that term. (#REDNECKAMURRICA) They’re a perfect side dish to homemade burgers, hot dogs, pulled pork, meatloaf… I feel like fries go great with any sort of All-American meal and I think most would agree! Slightly crisp on the outside and perfectly soft on the inside, I can guarantee these baked french fries won’t disappoint.
- 1 lb russet potatoes, cut into 1/4-inch matchsticks
- 2 tbsp beef tallow, melted OR olive oil, divided
- 1 heaping tbsp coconut sugar (don’t worry, they don’t lend any sweetness)
- 1/2 tsp sea salt
—Preheat the oven to 425 degrees.
1. Place sliced potatoes in a colander and evenly sprinkle with coconut sugar. Set aside for 20-30 mins to pull excess liquid out, then, pour onto paper towels and dry.
2. In a large bowl, toss the dried potatoes with 1 tbsp oil & salt.
3. Coat a lined baking sheet with remaining tablespoon of oil and lay the potatoes in a single layer.
4. Bake 12-15 mins until golden brown underneath, flip with a spatula, and bake another 7-10 mins.
Remove and season with salt.
**I got the idea to use sugar to draw the liquid out after googling “best baked French fries”. Not sure how much it actually changes things, but, I like to think it makes a huge difference!