For my next edition of Things That Are Better Roasted with Coconut Oil, I bring you these french fries.
I’m such a sucker for matchstick potatoes, roasted with coconut oil, salt, and pepper, and little else. Greek potatoes are nice, topped with salty feta, and I can get down with a good breakfast hash, but tall and skinny classic french fries are my fave.
I’m talking about the kind that are 90% about the cutting, and 10% about everything else. It’s a similar method to what we do with sweet potatoes, and it’s so simple I almost talked myself out of posting it, to be honest.
But then I reconsidered. Everybody wants easy food that tastes good, and who doesn’t like french fries? So here you go, the perfect recipe for two diners.
First, a little more about this recipe:
I like a fry that is crispy and skinny, strong enough to stand firm when I’m holding it in my hand, not wilty or wispy or soft. I like ones that are good for dipping in ketchup or honey mustard, or homemade aioli when I’m feeling fancy.
But I feel I must emphasize that this is how I like them. If you like them fatter or softer or more seasoned, we can still be friends. I’m adaptable, and so is this recipe. Just keep in mind that this is the way I’m addicted to making them, the particular variety that I’m crazily addicting to eating.
If you lean more towards the tall, skinny type, too, the kind that’s big on crunch and perfect for dipping, here you go!
If you’re serving a crowd, double or triple the recipe accordingly. Or if you’re having one of those days, maybe keep ‘em all for yourself…Print
Baked french fries are just what your stay-at-home date night needs. Made specifically for two, the potatoes come out golden and crispy.
- 1–2 tablespoons coconut oil, slightly softened
- 1 large Russet potato (about 1/2 pound)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Italian seasoning blend, cayenne pepper, garlic powder, turmeric (optional)
- Scrub the potato well. Preheat the oven to 400˚F.
- Place coconut oil on a large, rimmed baking sheet, and spread it around with your fingers.
- Slice the potato in half lengthwise. Slice each of the halves in half lengthwise. Then, working with one section at a time, keep slicing the lengthwise until you have a lot of long, skinny matchstick pieces that are about 1/4 inch thick and 5 to 5 1/2 inches long.
- Place matchsticks on the pan, and toss with salt and pepper, working everything together with the oil on the pan so it is distributed evenly. Add additional seasonings to taste, if you wish. Arrange in a single layer. The more contact each fry has with the surface of the baking pan, the faster it will crisp up.
- Bake for 30 minutes, tossing potatoes halfway through. If fries are crisp and golden at 30 minutes, remove from the oven and serve. If they’re still soft in spots, toss and keep baking in increments of 5-10 minutes until done to your liking.
- Category: Vegetarian
- Method: Baking
- Cuisine: Appetizers
Keywords: potato, French fries, oven-baked
Cooking By the Numbers…
Step 1 – Measure All Ingredients
Measure out all of the ingredients as they are listed on the ingredients list.
Step 2 – Cut Potato
Working with one section at a time, slice lengthwise until you have long skinny matchstick pieces. These pieces should be about 1/4 inch thick and 5 to 5 1/2 inches long, depending on the size. This will result in skinny pieces, which is the way I like them, to maximize crispness. You can also cut them 1/2 inch thick if you prefer them to be a little fatter.
Step 3 – Season
Add matchsticks to the prepared pan. Toss with coconut oil, salt, and pepper (we love ’em freshly cracked!), making sure everything is distributed evenly among each matchstick.
If you choose to add additional seasonings, now is the time to add them in. Toss and make sure they are distributed evenly. For more ideas on what kind of seasonings to incorporate, check out my suggestions at the bottom of this post.
Make sure each matchstick is in an even layer on the medium or large baking sheet (the size of the pan will depend on how big your potato was). Make sure they are not touching, because the less crowded the pan is and the more each fry is in touch with the surface of the baking pan, the faster they will crisp up.
Note, if you are doubling the recipe, you may need to use two pans.
Step 4 – Bake
Place baking sheet in the oven and bake for 30 minutes. Toss halfway through cooking. After 30 minutes, they should be crisp and golden. If they are still soft in places, toss again and bake in increments of 5 to 10 minutes until done. Mine usually take 30-45 minutes, but it depends on how large your slices are as well as whether or not you spread them in an even layer.
To Spice Or Not To Spice?
When it comes to these oven baked french fries, salt and pepper only is a tasty way to go. However, if you like to play around with seasonings, you can easily do so here.
Here are some ways to change things up in terms of flavor:
- Add 3/4 to 1 teaspoon Cajun seasoning.
- Combine 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried parsley, and 1/8 teaspoon cayenne pepper for an Italian seasoning blend with a little kick.
- Make them spicy with 1/2 teaspoon cayenne.
- Use up any fresh herbs you may have lying around such as fresh rosemary, thyme, oregano, basil, and more.
- Use the seasoning combo from our Oven-Baked Parmesan and Garlic Potato Wedges.
If you are fry fiend, here are some different takes for you to try out:
- Oven Fries with Lemony Green Dressing and Gruyere
- Batter-Dipped Avocado Fries
- Butternut Squash Oven Fries
How would you season your homemade baked french fries? Tell us in the comments and be sure to rate the recipe.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 29, 2014. Last updated: February 24, 2020 at 18:37 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.