The Best Homemade Baked French Fries

this is how I like my French fries

Up next in Things That Are Better Roasted with Coconut Oil: French fries. I’m such a sucker for matchstick potatoes, roasted with coconut oil, salt and pepper, little else. Greek potatoes are nice and I can get down with a good breakfast hash, but tall and skinny 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’ve almost talked myself out of posting it, especially after watching a screening of the fancy-food-centric Hundred-Foot Journey movie tonight, but it’s summer and everybody wants easy food, and besides that who doesn’t like French fries, so here you go, along with some also hard-not-to-love links, below.

this is how I like my French fries
this is how I like my French fries
this is how I like my French fries
this is how I like my French fries
this is how I like my French fries
this is how I like my French fries
this is how I like my French fries
this is how I like my French fries

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 whispy or soft. I like fries that are good for dipping in ketchup or honey mustard (or homemade aioli when I’m feeling fancy).

A collage of two photos showing various views of a batch of homemade baked French fries.

But I feel I must emphasize that this is how I like fries and so if you like your fries fatter or softer or more seasoned, we can still be friends, at least if you’re asking me. This is the way I’m addicted to making them and the way I’m addicted to eating them, and in case you lean towards the tall, skinny type, too, here you go.

As written, the recipe makes a large plate of fries, i.e., enough for me and maybe me and Tim if there’s other food around. If you want more, simply multiply the recipe accordingly.

Ingredients:

1 to 2 tablespoons coconut oil, slightly softened
1 large organic baking potato (skin still on!)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Optional additions: Italian seasoning blend, cayenne pepper, garlic powder, turmeric
Directions:

Preheat the oven to 400F. Place coconut oil in large, rimmed baking dish or pan, roughly spreading it around with your fingers.

Slice your potato in half lengthwise. Slice each of the halves in half lengthwise. Then, working with one section at a time, keep slicing the potato lengthwise until you have a lot of long, skinny matchstick pieces. I like to go super skinny with my fries in order to maximize crispiness, but you could leave them a little fatter if you prefer.

Place matchsticks in pan, and toss with coconut oil, salt and pepper, working everything together so it distributes evenly. Add additional seasonings if you like, although just plain salt and pepper is great on its own. Shoot for getting the matchsticks in an even layer if at all possible. The more in touch each fry is with the surface area of the baking dish, the faster it will crisp up.

Place baking dish/pan in oven and bake for 30 minutes, toss fries at least once during that time. If fries are crisp and golden at 30 minutes, remove and serve. If they’re still soft in spots, keep baking in increments of 5 to 10 minutes longer until done. Mine usually take 30 to 45 minutes, but it depends on how large your slices are as well as whether or not you spread the fries in an even layer.

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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.

47 thoughts on “The Best Homemade Baked French Fries”

  1. I have just finished reading the articles that you have linked to…Thank you!! I have emailed them to myself for furture re-reading and reflection. It is one of those times when you are getting articles and words and essays just when you need them in life? And the fries and the photos…lovely, as usual!

    • Mallory, I think I am always in those times where I am picking up articles and essays here and there, in part because I’m on the computer most of the day. : ) That said, these were some particular gold nuggets that I didn’t want to forget!

  2. I too love my fries baked. I’m totally fascinated by the idea of using coconut oil! Must try it next time as I usually use olive oil.

  3. So I just clicked on every single one of those links to read. You, always pointing me in a good direction, which includes fries. HELLO.

  4. Read this yesterday and marked as unread knowing I’d want them very soon. I made these today for lunch – delish! I bake potatoes in the oven already a few forms already (usually hashed or diced). The shoestring shape and coconut oil changes everything!

  5. Shanna! Crazy that you mentioned essential oils to me a few weeks ago and I wasn’t that interested, because yesterday I was with an out of town friend who told me all about how her and her family have started using them. As soon as I rubbed peppermint oil on my hands and breathed in, I was convinced. Looks like I’m continuing to get “weirder and weirder” but like you said, I’m learning to be okay with it. 🙂 Now I’m debating on whether to read the body temp article hah! Don’t know if I’m ready for more. Thanks for another great post!

  6. I’ve just gotten into baking fries! Why I waited so long is beyond me. These look heavenly! I’ll have to try the skinny matchstick cut and coconut oil next time. Love the links you shared, too. Just one big lovely post!

    • Right? Deep-frying and I are fighting right now, mostly because the smell of oil steaming grosses. me. out. But now, baking, that’s a whole different story!

  7. your baked fries are so pretty! I do mine with coconut oil too, but this post was a total reminder to take more time with the knife and the potato!! My fries always end up as wedges.

  8. Shanna! I like my fries tall and skinny but sturdy enough to hold in my hands too! Hurray to skinny fries fans! At least we are still friends!

    Seems like we’re on the same wavelength this week – i just posted on baked plantain fries today (that surprisingly are good too! crispy, and so much easier to cut than potatoes – have you ever tried them?

    If not, buy a couple of super green plantains (because yellow or black make for less sturdy fries), peel them, slice them as you would skinny fries, and bake them!! Here’s the link if you’re keen 🙂 http://dishbydish.net/2014/07/31/baked-plantain-fries/

    xoxo,
    F

    • haha we’ll always be blog friends, buddy, and thanks for the tip about plantains! I’ve never had fries made of them, but they sound so yum!

  9. So jealous that you already saw The Hundred Foot Journey! What did you think???

    I’m definitely also on team skinny fries as well 🙂

  10. Mmm, fries…I don’t think I’ve ever even attempted to make my own. Sounds fun! You bring the fries, I’ll bring the muhammara. 😉

  11. Gorgeous photos! And you just made my favorite indulgence, baked fries, even better with the addition of coconut oil. I wish I had thought of it!

  12. my goodness, shanna, thank you so much for linking to my writing! i really appreciate you and your constant affirmations. glad to have made your acquaintance. thank you again — i did not notice til now otherwise i would have said something earlier! it means so much to me.

  13. I am making these for the umpteenth time today and wanted to let you know! They’ve been a favorite since you posted this and turned me on to the wonders of coconut oil.

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