Are you craving fried potatoes but are too worried that you might be eating too much fast food and want a healthier change to your normal freedom fries? Compiled in this simple but almost life changing list of simple but healthier french fries you can do a home, most of these don’t require too many ingredients and are better for your pocket and heart.
Though it was difficult for us to choose only a few of our favourite recipes, here are the top five of the most interesting, vegan friendly french fry recipes to make at home.
1. Naturally Ella’s Homemade French Fries
Using an oven rather than frying oil and a stove, these great tasting fries are easy to make and only take less than an hour to do the entire recipe. It also requires minimal ingredients that you could already find in your fridge.
1 large Potato
1 tablespoon olive oil
1 tablespoon garlic
1 teaspoon black pepper
1 tablespoon oregano
1 teaspoon mustard powder
1 teaspoon parsley
salt to taste
1. Preheat oven to 425˚C.
2. Before cutting potato, rinse well under water. From there, cut the ends off the potato, stand up on end, and cut slices from the potato that are ¼ inch thick (depending on how thick you want your fries- cut accordingly) Take slices and cut fries out of the potato-using ¼ inch as the measurement.
3. Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to not over crowed the pan- this is result in uneven baking.
Recipe by: Naturally Ella
2. Baked Garlic Cilantro Fries
Just the thought of garlic and cilantro as a fried potato flavour will make you salivate. And the best part of it is that you can make it at home, baked instead of fried to ease your diet. Happily grease free and plenty of flavour, these fries only take less and half an hour to bake.
5-6 yukon gold potatoes, cut into thin fries
2 Tbsp olive oil
1/4 – 1/2 tsp garlic powder
1/2 – 3/4 tsp sea salt
1/4 c. loosely packed cilantro leaves, finely chopped
pepper to taste
1. Preheat the oven to 425 degrees, and get a baking sheet with rack ready (if no rack, just line with foil/parchment paper and drizzle with olive oil. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes.
2. Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper.
3. Lay on a baking sheet in a single layer, preferably one that has a cooking rack so the fries can have the air circulating all around them (and no need to flip.) Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip the fries.
Once done, toss fries with cilantro in a bowl.
Recipe by: The Talking Kitchen
3. Garlic Truffle Fries
These fun, tiny teeny thin little home made fries look like an amazing television snack, packed with the flavour provided by the garlic and truffles, so that it looks, sounds and smells a lot fancier than regular french fries. If you have a mandoline, thin fries will be easier to shred, but if not, these fried potatoes will take a longer time to prep.
Russet potatoes (about 1 medium potato per person)
Garlic – smushed through garlic press or finely minced
Parlsey – chopped finely
Oil to fry
Mandoline (to grate potatoes)
Top with grated parmigiana or pecorino romano
1. Cut potatoes. Soak in cold water for 1 hour or rinse several times until water drains clear. Drain. Pat very very dry or use salad spinner. Combine garlic and parsley. Use a paper towel to pat the garlic/parsley mixture to soak up any moisture.
2. Heat oil to 325 degrees. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and drain. They will be a soggy mess. Don’t worry. Let cool.
3. Heat oil to 375 degrees. Fry them for a second time, in small batches for 1-1/2 minutes. You’ll see that the fries will crispy up nicely. Remove and drain.
4. Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.
Recipe by: Steamy Kitchen
4. Spicy Baked Fries
For those craving a spicier kick to their starch, this recipe featuring a whole wide range of spices including garlic powder, chili powder and onion powder will create a flavourful burst in the mouth of whoever eats this baked good. The recipe also suggests doubling the portion of chili powder for a stronger kick to the fries.
3 medium russet potatoes (about 1.75 pounds)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
1. Preheat oven to 425 degrees.
2. Slice potatoes into “hand-cut” size fries as pictured.
3. Place sliced potatoes in a gallon size Ziploc bag and add the remaining ingredients.
4. Coat potatoes with the spices and oil by shaking bag well.
5. Line a baking sheet with parchment paper and spread potatoes out in a single layer.
6. Bake 20 minutes. Flip the fries over and crank oven up to 450.
7. Cook 10 minutes, flip again and cook 10 more minutes or until potatoes are crisp and not burnt. Watch carefully during the last 10 minutes.
Recipe by: Tastefully Julie
5. Perfect Thin Crispy Fries
Do you want to instead learn how to make your regular, homemade fried french fries? This recipe is definitely for you. Though it’s not as healthy as the rest, you can still make it because you know exactly what is in the ingredients, rather than worrying about the extra fat and ingredients used in the ones you buy from frozen parts in marts or at a drive through. Plus, making the effort to make them from scratch will also burn a few calories for you before you consume them.
2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water)
2 tablespoons distilled white vinegar
2 quarts peanut oil
1. Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.
2. Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months.
3. Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.
Recipe by: Serious Eats