We love these fries! We put together this recipe after doing some research on how to make french fries on a budget; without spending the cash on a pre-packaged bag and in how to get the flavors that we wanted. I love the french fries at Five Guys Burger & Fries but can no longer do the peanut / peanut oil that it is cooked in — so while we have been able to safely get burgers there, I can’t justify the aftermath of the peanut oil on the fries. These come as close as I can imagine getting to the texture / taste of their french fries with some new flavor in the seasoning. They’re baked, and since most of us will have these seasonings and the olive oil already in home – it’s super cost effective! A 10lb bag of russet potatoes costs us less than $2 at Fred Meyer here in Seattle.
It’s part of dinner! Naturally Gluten Free Homemade French Fries.
- 4-6 russet potatoes
- ¾ cup of olive oil
- ½ teaspoon paprika
- 1/2 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- Wash, scrub, do whatever you normally do with your potatoes. Slice them into your idea of fry styled slices. We usually go for length (long, skinny, the length of the potato). We prefer our fries crispier and have started soaking ours for better flavor. Put all your fries into a big bowl of water, fill with cold water and add ice. Soak for 20 minutes.
- While soaking, take your olive oil and seasonings and pile them into a bowl. If you’ve gone the route of 6 potatoes, you may need a little more than ½ cup of olive oil but you can play that by ear and by your own flavor preferences.
- Once your fries have soaked for the 20 minutes, take them out and dry them out as well as you can. This usually involves us sandwiching them between two towels for approximately 5 minutes and patting in between.
- By now, you can start your oven pre-heating at 425 degrees.
- This part becomes a little more tedious. It’s super important that your fries all cook evenly and are evenly seasoned. Take your freshly patted and chilled fries and soak them in the olive oil. Remove the fries, dripping off the excess, and line on a baking sheet. Do not stack them or let them crowd. We tend to line ours up in rows and fill in the extra spaces with skinnier fries.
- Once your sheet is filled up, bake for 12-15 minutes depending on your preference towards crispy. We find that we need 2.5 cookie sheets for 6 potatoes and get a round-robin effect going at 12 minutes. At the end of 12 minutes, you will need to pull out the sheet and flip every fry over. Return back to the oven for another 12 minutes. I rotate my racks and flip times -- allowing my top rack to be at 15 minutes and then back in. The bottom rack finishes first.
- After the total 24 minutes, loosen up the fries and let cool for a moment. Place in bowl and add additional salt if needed for flavor. Shake up fries with the salt.
- Serve with your favorite main dish.
For this particular meal, we made gluten free burgers using Franz GF Hamburger buns.
We soaked the burgers in the left over oil mixture. We sautéed onions in olive oil with GF bread crumbs, Munster cheese and these French fries! Easy, yummy, and a weekend meal we could make together. Oh, and in case the white stuff on the final plate isn’t obvious… it’s natural mayo. My husband’s from Germany; where mayo trumps ketchup with your fries.