Crispy on the outside and soft in the middle, these lightly seasoned, homemade French fries pair perfectly with summer grill food. Serve warm and with your favorite dipping sauces for a side dish that will keep the crowd (or family) coming back for more.
(Styling since ’95)
I still remember the first time my mom made homemade French fries. Crispy, yet soft on the inside, we thought they were the best thing since sliced bread. Let’s be honest, I pretty much still think that.
Although, there are some things I’ve changed…
Like what I dip my French fries in. The first couple times my mom made the fries, I dipped mine in a little pat of butter. (I was that weird kid that didn’t like ketchup.)
True, I’ve grown to love sweet potato fries over regular fries, but I do appreciate a good, old fashioned, Idaho potato every now and then.
The best part about these fries? They aren’t fried, (I still call them fries though, such a rebel, I know…)
Not that I would judge you if you just ate the fries as a meal. I may or may not have done this before. You decide for yourself.
Homemade French Fries
- 1-2 large potatoes (Idaho, red, Yukon, or sweet are my favoite)
- 2 Tbsp. Coconut oil (or EVOO)
- 1 tsp. Salt
- 1 tsp. Garlic powder
- 1 tsp. Oregano
- 1 tsp. Parsley
Cut up French fries into fry shape. (Not too thick or too thin.) Toss in oil and seasoning and lay onto pan.
Bake at 425 for 20 min.
(They should look something like this.)
Flip and bake at 400 for another 20 min, checking every 10 min.
After the 20 minutes, the fries should be crispy on the outside, yet look soft.
Serve immediatley, just be careful not to burn your mouth! (I know from experience…)
Enjoy with your favoite dipping sauces.
- What are your favoite kind of French fries?
- Do you have any favorite childhood foods?
- Name your top favorite summer foods!