French Fries

[The Golden Crunch Remix]

Crispy, golden fries that rival your favorite restaurant without the industrial oils. These are the fries that make every burger better and every meal more fun, with perfectly fluffy interiors and shatteringly crisp exteriors that stay crunchy bite after bite.

Ingredients

For Perfect Fries:
2 lbs (900g) russet potatoes, skin on
1/4 cup (60ml) avocado oil
1 tsp (6g) sea salt
1/2 tsp (1g) freshly ground black pepper
1/2 tsp (1g) garlic powder
1/2 tsp (1g) sweet paprika
1/4 tsp (0.5g) onion powder (optional)
Flaky sea salt for finishing

Steps

Preheat:

Preheat oven to 450°F (232°C). Line large rimmed baking sheet with parchment paper for easy cleanup and even heat distribution.

Cut:

Wash potatoes thoroughly but leave skin on for extra nutrition and texture. Cut into uniform 1/2-inch thick fries for even cooking and optimal crispy-to-fluffy ratio.

Soak:

Submerge cut potatoes in large bowl of cold water for 30 minutes minimum to remove excess surface starch and ensure maximum crispiness when baked.

Dry:

Drain soaked potatoes thoroughly and pat completely dry with clean kitchen towels, removing all visible moisture to prevent steaming and ensure proper browning.

Season:

In large bowl, toss dried potatoes with avocado oil, salt, pepper, garlic powder, and paprika until every fry is evenly coated with oil and seasonings.

Arrange:

Spread seasoned fries in single layer on prepared baking sheet, ensuring no pieces overlap or touch for proper air circulation and even browning.

Bake:

Bake for 25-30 minutes, flipping once at the 15-minute mark with metal spatula to ensure even golden browning on all sides.

Finish:

Remove when deep golden brown and crispy. Immediately sprinkle with flaky sea salt while hot for enhanced flavor and serve immediately for peak texture and taste.

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Make it Good For The Gut (Optional)

Serve with fermented ketchup made with cultured vegetables for beneficial probiotics and enhanced flavor complexity. Pair with cultured garlic aioli containing live enzymes and gut-supporting bacteria. Leave potato skins on for prebiotic fiber that feeds beneficial gut bacteria. Sprinkle with fermented garlic powder or nutritional yeast for additional B vitamins and umami depth. Consider serving alongside lacto-fermented pickles to aid digestion of the rich, satisfying fries.

Remix Options

Vegetable Alternatives: Use sweet potatoes, purple potatoes, or parsnips for different flavors and colors – adjust cooking time by 5-10 minutes. Oil Variations: Substitute coconut oil (melted), duck fat, or tallow for different flavor profiles and crispy textures. Seasoning Blends: Try ranch seasoning, cajun spice, rosemary and thyme, or truffle salt for gourmet variations. Cut Styles: Make thick steak fries (3/4-inch), shoestring fries (1/4-inch), or waffle fries with special cutter for texture variety. Spicy Versions: Add cayenne pepper, chili powder, or hot sauce powder for heat levels from mild to fiery. Herb Crusted: Toss with dried herbs like oregano, basil, or Italian seasoning before baking for aromatic finish. Loaded Options: Top finished fries with cheese, bacon bits, green onions, and sour cream for indulgent loaded fries.

Good To Know

Potato Selection: Russet potatoes have ideal starch content and low moisture for achieving crispy exteriors and fluffy interiors – avoid waxy varieties like red or fingerling potatoes. Soaking Science: Cold water soak removes surface starch that can prevent browning and create soggy fries – longer soaks up to 2 hours yield even better results. Drying Importance: Thoroughly drying potatoes prevents oil splattering and ensures proper crisping – pat completely dry with clean kitchen towels or paper towels. Oil Choice: Avocado oil’s high smoke point (520°F/271°C) prevents burning at high roasting temperatures while adding subtle nutty flavor. Temperature Precision: 450°F (232°C) creates optimal Maillard reaction for golden color and crispy texture without burning edges. Single Layer Rule: Overcrowding causes steaming instead of roasting – use multiple baking sheets if necessary for proper air circulation. Flip Timing: Turn fries only once at halfway point to maintain crispy edges and prevent breaking apart. Storage Tips: Best served immediately, but leftover fries can be re-crisped in 400°F (204°C) oven for 5-7 minutes. Freezing Method: Flash-freeze cut, blanched fries on baking sheets before storing in bags for up to 3 months – bake directly from frozen adding 5-10 minutes to cooking time.