Make easy sheet pan French fries for the perfect compliment to any burger, or the most fun munchy snack for game day or movie night!
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Like peanut butter & jelly…
The beach and flip flops. Peanut butter & jelly. Spring time and muddy children. A burger with the perfect French fries. Like so many things that just go together, I really think that having a great, healthy option for French fries is an absolutely must in any kitchen! Over the years, I’ve fallen in love with this French fry method, and I think it will become a staple in your house for every burger night, or munchy snack need too!
The Method :: Cutting the fries
Whether your kids have had restaurant French fries or not, one of your favorite kitchen tools for making fries is going to become the crinkle cutter. This inexpensive cutting tool not only dresses your fries up to look more like restaurant fries, or fries from the frozen section of the grocery store, you can also use it to crinkle cut veggies to jazz those up too! I also find a crinkle cutter an easy to grasp tool for toddlers that want to try learning how to cut soft veggies. To cut the French fries, I like to use a straight knife to cut medium potatoes into thirds lengthwise. Then lay those pieces flat to cut the crinkle fry shape. Be careful with the thickness of the fries – if you go to thin, they will cook really fast and not have that fluffy potato center.
The Method :: Seasoning the fries
Once the potatoes are cut, toss them in a bowl with olive oil and seasoning. It doesn’t get much easier than that! I like using simple sea salt and pepper with a little paprika and parsley for color. But you can dress them up however you like here!
My favorite French fry method…
The secret to fries that don’t stick to the pan, and the perfect crispy outside all lies in the screaming hot sheet pan. One burger night, a very long time ago, I turned the oven on to pre-heat while I prepped my potato fries, and didn’t realize that I had inadvertently left my sheet pan in the oven from earlier in the day. When I went to put my fries on a sheet pan, I couldn’t find it, and, of course, remembered it was in the oven. The sizzle when the oil coated fries hit the pre-heated sheet pan made me wonder how these fries would turn out, and much to our utter happiness, we couldn’t believe how amazing the texture was.
Bake, toss, bake, toss, bake…
Sounds fussy, but I promise it just takes a few seconds to toss those fries around. Let them sear on the super hot sheet pan for about 15 minutes, and then toss them around. Bake another 15-20 minutes, and then toss again. You’ll do one more round of 15, and then you’re fries are ready. Moving them around every 15 minutes or so will ensure the super hot oven doesn’t crisp just one side of your fries. And I’m not talking perfection here – I definitely do not sit there and meticulously flip each fry. I just use a spatula to flip them around, give the pan a shake and toss it back in the oven.
I know, I know…ketchup. But think outside the box a little bit, and one of my favorite fry dipping modes lately in a restaurant has been any kind of aioli they serve! Or as my husband puts it, “fancy mayo” 🙂 You can use your favorite healthy store bought mayo, or make your own. On the blog, I have a great dairy based egg free mayo, and a Paleo egg free mayo to try. There is also 2 great aioli recipes on the blog! Try my chipotle lime aioli or my garlic aioli – both are dairy free!
Does this method work for sweet potatoes?
Absolutely! I tend to flip sweet potatoes a little more often because they tend to burn easily, but stirring them around the 10-12 minute mark seems to do the trick. It all depends on the size of your cut.
Sheet Pan French Fries
- 5-6 medium russet potatoes
- 1/3 – 1/2 cup olive oil or avocado oil
- 1 – 1 1/2 tsp sea salt to taste start with around 1 tsp – you can always add more later but you cannot take it away
- 1 tsp smoked or sweet paprika
- 1 tsp dried parsley
- ½ tsp pepper
- Put a large, unlined baking sheet into your cold oven, and then pre-heat the oven to 425 degrees. You want the sheet pan to be in there to pre-heat as well. This will prevent sticking and make for crispier potatoes.
- Cut your potatoes into French fry shape. I like to cut the potato lengthwise in thirds using a straight knife, and then use a crinkle cutter to cut the flat pieces into thirds again making a crinkle cut.
- Toss the French fries in large mixing bowl with the oil and seasonings until the potatoes are coated evenly. I think using my hands works the best here.
- Once the oven pre-heats, take the hot sheet pan out of the oven, and pour the seasoned and oil coated French fries onto the hot pan (listen for the sizzle!). Use a rubber scraper to get all the oil out of the bottom of the bowl. Spread the French fries out on the pan.
- Bake the French fries at 425 degrees for 15 minutes. Stir the fries, and then bake another 20 minutes. Take the French fries out again, stir the fries, and the bake another 15 minutes until golden brown and cooked through. If you cut your French fries smaller/thinner, they will take less time. If you cut them bigger, you will want to add more time.
- You can leave the paprika out, but I love the color it gives, and the slightly smoky flavor to a smoked paprika. If you use a sweet paprika you won’t taste it as much so that would be a good option for little ones that might not like the smoked flavor, but would still give the pretty and appealing color.
- Change up the seasoning to what you are serving it with! Try rosemary with a steak, or dill when serving with crispy fish!