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.
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).
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.
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
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.
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.