If you know me in person, you know I love my fries/anything potato! I’ve been working on the absolute best fry recipe for anyone super particular like me. They have to be really brown, crispy & crunchy fries that are slightly thick-cut enough to have a soft potatoey center but still, super crisp on the outside! I also love leaving the skin on, because that’s just how we do it here in Texas 🙂
So give these a go and tell me if they’re everything you had hoped for in fries and more!
Crispy Baked Thick-Cut Fries
4 medium Yukon Gold Potatoes
1 tsp Organic/Virgin Coconut Oil (melted)
1 tsp garlic powder
1/2 tsp smoked paprika
2 tsp salt
1/4 tsp black pepper
1 tsp onion powder
1 tsp dried chives
Spice alternative: 1 tbsp Lawry’s Seasoning Salt
Preheat to oven to 425 degrees F
Scrub potatoes throughly under cold water
Cut potatoes into 1/4 inch thick slices, you want them to be thick but not quite wedge size. Or whatever your fry preference is.
Add all cut fries into a large bowl and fill with cold water with 1 tsp salt
Let them soak for just a couple minutes while you prep everything else
Lightly grease a large baking sheet and get your fry seasoning all measured/mixed together.
Drain potatoes and on a clean dish towel/paper towel, lay out all slices and let them air dry about 5 minutes.
After they’ve fully dried, throw them back into your large bowl and add in your melted coconut oil and seasonings.
Mix/toss together till full incorporated.
Spread out fries evenly on your lightly grease baking sheet.
On the middle rack in your oven, cook for 25 minutes, shake/flip and then cook another 25 minutes.
You want them to be dark golden brown, crispy and still tender in the middle.
If you wanna get them even crispier, set your oven to broil and watch them closely until they’re your desired color/texture.
Serve with ketchup or you can be awesome like me and use my special dipping sauce recipe!
Spicy Veganaise Ketchup
2 tbsp Organic Ketchup
1 tbsp Veganaise (or Mayo)
1 tsp Organic Sriracha (or Tabasco)