Cook with Me 🤍

Making homemade fries is a fantastic and satisfying way to enjoy a crunchy snack or side dish without the need for deep frying. From personal experience, peeling potatoes in the style mentioned—as some might humorously call it 'like an old lady'—actually helps achieve a consistent thickness and texture that cooks evenly in the oven. I usually stick to a size similar to what's shown here, which allows the fries to become crisp without drying out. Drying your potato slices thoroughly before seasoning and baking is crucial. Moisture can prevent crisping, so I always pat them dry with a towel. Using olive oil instead of other oils is my go-to because it gives a rich, subtle flavor and helps the seasoning stick. Speaking of seasoning, a dash of pink Himalayan salt along with seasoned salt sets the flavorful base. I often add a pinch of Italian seasoning and a light sprinkle of onion powder, though it’s easy to overdo it, so use sparingly. Setting the oven to 400 degrees Fahrenheit ensures the fries cook evenly and develop that desirable golden crust. Spreading them out on the baking sheet without overlapping is important—crowding leads to steaming rather than baking. Flipping the fries halfway through the baking process, around 15 minutes in, helps get even crispiness on all sides. In about 25 minutes total, you get delicious homemade fries with a perfect balance of softness inside and crispiness outside. This method is healthier than traditional deep-fried fries and customizable with your favorite seasoning blends. Sharing this easy recipe encourages home cooks to try making fries from scratch, discover their preferred potato size, and enjoy a rewarding cooking experience.