Really Good Yukon Gold Baked French Fries

You guys! FRIES. Really good Yukon Gold BAKED fries, to be exact. They're the perfect accompaniment to Really Good Veggie Burgers, if you want a burgers and fries-ish experience without...the burger or the frying.(Believe me, nothing wrong with burgers and fries! But these you could potentially eat more often while feeling great about it, if that's your thing. It's totally my thing sometimes.) And they're naturally vegan and gluten-free, if that's your thing. Thing-a-ling-a-ding-dong.

Tip

A mandoline slicer makes quick work of cutting the potatoes. They sound fancy, but there are lots of good inexpensive options these days.

Baked french fries: your new secret weapon

Yukon Gold potatoes are so creamy and well-behaved that they make your job very easy here. A 15-minute bath in some ice water removes a little bit of the extra starchiness that you don't need in a good plate of fries.A nice slick of neutral oil, a generous sprinkle of salt and the discipline to line the potatoes up like little soldiers in formation will yield a truly frytastic experience, I promise.

Really Good Yukon Gold Baked French Fries

These baked french fries are a great way to eat potatoes no matter how you think about them, but I have to say I find them reasonably convincing as FRIES when they've just emerged from the oven. You can cook them alone or alongside Really Good Veggie Burgers if you swap the pans' positions in the oven a couple of times so everything cooks evenly.
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 50 minutes
Serves Serves 6

Ingredients

  • 2 pounds Yukon Gold potatoes (no need to peel)
  • 2 tablespoons safflower oil
  • Fine sea salt

Directions

  1. Preheat oven to 450°F. Line two half sheet pans with baking and cooling racks if you have them and parchment if you don't (no worries).
  2. Fill a large bowl halfway with ice water. Cut the potatoes into french fry shape using a mandoline or a knife. Add cut potatoes to ice water as you work and let sit for 15 minutes. Drain and dry well with paper towels.
  3. Dry out the bowl and add potatoes, oil, and a few generous sprinkles of salt, probably more than you think. Toss gently until all potatoes are glistening.
  4. One by one, place the potatoes on the baking sheets in nice orderly rows so that they don't touch. This is my least favorite thing ever and is super-tedious, but it's worth it to get crispy, evenly cooked fries. You've come this far. Don't drop the ball (or all the fries into one crappy pile) now.
  5. Roast for 10 minutes, then rotate pans and their position in the oven and roast about 10 minutes more, depending on the size of the fries, until crisp on the outsides and tender inside. Sprinkle with more salt if you like and serve immediately.

Nutrition Information

Amount Per Serving:

Calories:: 306 Total Fat:: 8.5g Carbohydrates:: 53g Fiber:: 6.4g Protein:: 6.2g