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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.
Why we love this recipe
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.
Baked french fries ingredients
You only need three ingredients to make these fries:
- Yukon Gold potatoes — we like to use nice big ones so the fries will be on the longer side
- A neutral-tasting oil with a high smoke point — we tend to use safflower oil, but you can use your favorite
- Salt — fine sea salt works great, but you can get creative if you like
How to make baked french fries
These Yukon Gold fries are easy to make. A few key steps help them crisp up nicely. You can see the process in action in the video that accompanies this post. You will:
- Slice the potatoes into thin sticks with a chef’s knife or a mandoline slicer. You don’t need to peel the potatoes.
- Let the potatoes soak in ice water for 15 minutes.
- Drain the water and dry the potatoes very well with paper towels.
- Toss the potatoes with oil and salt.
- Line up the potatoes like little soldiers on a baking sheet lined with a rack, silpat, or piece of parchment.
- Bake at 450°F for about 20 minutes, depending on thickness — until crisp outside and tender inside.
Sauces and salts for fries
You can treat these fries just like any other. Here are some of our favorite sauces to serve with them:
- Spicy mayo
- Black garlic mayo
- Cilantro sauce
- Dijon mustard
- Hot sauce (Cholula or Sriracha, alone or mixed into ketchup)
- Truffle salt
- Herb salt
- Lawry’s seasoned salt
- 2 pounds Yukon Gold potatoes (no need to peel)
- 2 tablespoons safflower oil
- Fine sea salt
- 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).
- 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.
- 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.
- 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.
- 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.
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Amount Per Serving: Calories: 306Total Fat: 8.5gCarbohydrates: 53gFiber: 6.4gProtein: 6.2g