5 Reasons Why You Should Make Your Own Fries

1. They’re easy. 
I’m talking three ingredients kind of easy. 

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2. They taste amazing!
Unless you dig the potato out of the ground yourself, these are pretty much the freshest fries you can get. And they’re good

3. They’re healthy (in the world of fries, at least).  
Baked in the oven, these fries use cups - cups! - less oil than their deep-fried friends. Which means not only are they better for you, but they also won’t make you, and everything you own, reek of oil. And, speaking from experience, you will only realize that your coat smells like it’s been laundered in a deep fryer once it’s too late for you to go home and change.  

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4. They’re fun to make!
You’re in charge, so experiment! Switch up the variety and cut of potato, swap a bland oil for something tasty, and add salts, seasonings (cheese, anyone? Keep scrolling!), and sauces to your heart’s content.

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5. They’re cheap.
As chips. For real. Some quick mental math tells me that the inputs for a batch of salted fries will set you back less than a dollar. Let’s take a moment to think about that. A dollar!  

6. Bonus!
I’m making it extra easy for you. Keep scrolling and you’ll find:

  • A great recipe for oven-baked fries.
  • Two easy recipes that took our lunchtime batch to the next level.
  • Tasty tips on how to make these fries all your own.


Bistro Fries
Adapted from Bon Appetit
Makes 4 servings

4 medium russet potatoes* (~1¾ - 2 lbs), washed and unpeeled
2 tbsp oil (I used olive, but canola, vegetable, or peanut would also work)

1. Preheat oven to 425°F. 
2. Prepare potatoes: to keep potato from rolling around, slice a small amount off one of its long sides and place potato cut-side down. Next, cut potato lengthwise into ⅓-½-inch-thick slices. Cut slices into ⅓-½-inch-thick sticks (these are your fries!).


3. Toss potatoes with oil. Spread in a single layer on a parchment-lined baking sheet (I used a Silpat). Bake for around 45 minutes or until fries are turning golden, tossing every 10-15 minutes to help them brown evenly (if you’re not sure if they’re done, let one cool, then try it!). Season with a couple big pinches of coarse salt or sea salt. 


*Yukon Golds and sweet potatoes should work really well here too!

Parsley & Garlic for Bistro Fries
Adapted from Bon Appetit

¼ cup fresh parsley
2-3 cloves of garlic
Coarse salt

1. Finely chop garlic and parsley, and mix together with a couple big pinches of coarse salt. Sprinkle mixture over fries immediately after they’re out of the oven, and toss to coat. Season with more salt if necessary. 



Honey-Mustard Dressing
Adapted from Gourmet
Makes ¾ cup

1 clove of garlic, finely chopped and smushed to a paste with ¼ tsp salt
2 tbsp dijon mustard
1 tbsp honey
1 tsp grated ginger root*
2 tbsp red-wine vinegar
½ tsp soy sauce
½ cup neutral-flavored oil (I used olive, but the recipe recommends vegetable)**
1 tbsp fresh herbs (thyme, parsley, rosemary - whatever you’ve got around), chopped 

1. Place all ingredients in a small lidded jar. Secure lid, and shake jar vigorously until mixture has emulsified. Adjust with salt, honey - whatever you think it needs - to taste. Store in the fridge and shake before use. 


*Store fresh ginger in the freezer - it makes it much easier to grate (no stringy bits to worry about!), and keeps it fresh for much longer. 
**Note that this is a salad dressing recipe, so it’s not particularly thick. If you want more of a dip, I imagine you could scale the oil back by 1/4 cup. 

More Seasoning Ideas!  

dried spices and herbs: add ~2 tsp of your favourite dried spices and herbs when you toss unbaked fries with oil. 
fresh herbs: toss hot fries with 1/4 cup of finely chopped fresh herbs (thyme, rosemary, cilantro, etc.!).
finishing salts: swap coarse salt or sea salt for a finishing salt. Note that the level of saltiness may be different from what you’re used to (if you’re not sure, taste it!), so adjust the amount accordingly. 
cheese: a bit of fresh parmesan cheese finely grated overtop fresh fries - delicious! Or, you know, there’s veggie poutine. 
dressings, dips, condiments: ketchup, vinegar, a squeeze of fresh lemon juice, truffle oil (pricey, but a little goes a long way and the results are delicious!), legit aïoli, quick aïoli or chipotle mayo, the list goes on!  
some combination of any/all of the above!  

You can also try different shapes (wedges, shoestrings, rounds). Just remember to adjust the baking time!  

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