French Fries: They’re one of the hardest cravings to deny. That salty, crispy (and sometimes mushy) snack is just so good. So, so good.
And it also happens to be the Freshman 15’s partner in crime. Thankfully, there’s a low-guilt fix: Ditch the deep fryer and bake ’em. I thought oven-baked French Fries would be flavorless and involve an exercise in brainwashing to convince yourself they’re all right.
Oh, how wrong I was.
With a little salt and olive oil, oven-baked fries are every bit as good as the real thing. In fact, they taste a LOT like boardwalk fries if you leave the skins on the potatoes and let them get all crispy around the edges.
The trick is to flip them halfway through, so both sides get a little crispness to them. If you’re feeling extra fancy, add a few drops of hot sauce to little dish of ranch dressing for a Buffalo-Ranch dipping sauce everyone can enjoy. (That kills the health factor, but it’s a great trick if you’re hosting a party on the fly!)
- 4 baking potatoes
- 2 tablespoons olive oil (canola or vegetable are okay too)
- 1 teaspoon salt
- Preheat the oven to 450 degrees F. Rinse the potatoes and slice them into ¼-inch sticks. (You can peel them beforehand if you prefer.)
- Toss the potatoes in olive oil and sprinkle with salt so they're all coated. Place the potatoes in a single layer on a baking sheet.
- Cook for 20 minutes, flip fries, and cook for another 15 minutes. Let cool for a few minutes before serving — they're scorching hot straight out of the oven!