Intolerances: Fructose, Gluten, Dairy, Soy
Crispy baked french fries, better than fried. Need I say more.
Is there anything better than french fries? They have always been one of my favorite indulgences, something I could probably…or definitely would eat everyday. Unfortunately, they are also something you shouldn’t eat everyday. When I was diagnosed with fructose malabsorption, I realized that french fries were going to be a staple and I needed to find a way to make them “healthier”. Frying wasn’t going to be a regular option. Not only is it less healthy, but it can be a real mess to deal with consistently. I needed to find a way to get that crispy texture, soft interior, without deep frying.
Serve it with:
- Fried Chicken Strips
- Smoked Gouda and Bacon Juicy Lucy
- Mushroom and Swiss Turkey Burger
- Mustard Aioli
What you need:
- Baking Sheet and SpatulaTurner
- Good knife and cutting board
- Medium Sized Mixing Bowl
- Potato Starch (substitute cornstarch if you can tolerate)
- Russet Potatoes
- Olive Oil
- Kosher Salt and Black Pepper
- Optional: Grated Parmesan, Tarragon, Rosemary
It’s fry time. Scrub your potato(s) under water and pat dry. Place your potato on the cutting and cut it in half lengthwise, then place both halves flesh side down on the board. Make ¼” cuts lengthwise on the potato. You can leave the fries just like that for a potato wedge style french fry, however I prefer to slice the fry one more time.
Take all of your fries and toss them into a bowl filled with water. You now have 30 minutes to work on the rest of dinner, appetizers…or heck, the puzzle that’s been sitting on your table for the last 3 months (oh wait, is that just me?). Once your 30 minutes are up, turn the oven on to 375 to preheat. Now, dry the fries. I like to lay them out on paper towels and gently pat them dry. Once dry, place them back in the bowl (make sure it’s dry) and sprinkle your tablespoon of potato starch over the fries. Toss the fries to fully coat each one. You want to make sure that all of the fries have some starch, as this will help crisp the fries up. Now, add the olive oil, salt and pepper. Toss the fries again, making sure that they are all coated.
Spread the fries in a single layer on the baking sheet and place in the oven. Set the timer for 20 minutes. Once that timer goes off, turn that heat up to 450 and set the timer to 20 minutes again. After 8 minutes, use your turner and flip the fries over. In 6 minutes, flip again.
When that timer goes off, your fries are ready and crispy. Enjoy!
Baked French Fries
Intolerances: Fructose, Gluten, Dairy, Soy
Serves: 4
Prep Time: 40 minutes Total Time 1 hour 20 minutes
1.5 Lbs Russet Potatoes
1 Tbsp Potato Starch (sub cornstarch if tolerate)
1 Tbsp Olive Oil
2 Tsp Kosher Salt
1 Tsp Black Pepper
- Slice up your potatoes into fries. Cut the potato lengthwise, place them down on your cutting board and
- Put the fries into a bowl of cold water and let them soak for 30 minutes. After 30 minutes, remove the fries and pat them dry.
- Preheat the oven to 375 degrees.
- Place the dry fries into a bowl (make sure it is dry) and add the potato starch. Gently toss the fries so that they are all coated. Add the oil, salt and pepper and toss again.
- Spread the fries evenly onto a baking sheet and set the timer for 20 minutes. Once 20 minutes is up, turn the oven up to 450 and set the timer for another 20 minutes. After 8 minutes, use your turner and flip the fries over. In 6 minutes, flip again. When the timer goes off, they are ready.