Baked French Fries Recipe | Foodal (2024)

For my next edition of Things That Are Better Roasted with Coconut Oil, I bring you these french fries.

I’m such a sucker for matchstick potatoes, roasted with coconut oil, salt, and pepper, and little else. Greek potatoes are nice, topped with salty feta, and I can get down with a good breakfast hash, but tall and skinny classic 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 almost talked myself out of posting it, to be honest.

But then I reconsidered. Everybody wants easy food that tastes good, and who doesn’t like french fries? So here you go, the perfect recipe for two diners.

Set yourself up in front of a good movie with some dipping sauces and something sweet for dessert, and you’ve got a stay-at-home date night ready to go. You can even go the extra meaty mile and sear a tender cut of meat for steak frites!

First, a little more about this recipe:

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 wispy or soft. I like ones 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 them. If you like them fatter or softer or more seasoned, we can still be friends. I’m adaptable, and so is this recipe. Just keep in mind that this is the way I’m addicted to making them, the particular variety that I’m crazily addicting to eating.

If you lean more towards the tall, skinny type, too, the kind that’s big on crunch and perfect for dipping, here you go!

If you’re serving a crowd, double or triple the recipe accordingly. Or if you’re having one of those days, maybe keep ‘em all for yourself…

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Cooking By the Numbers…

Step 1 – Measure All Ingredients

Measure out all of the ingredients as they are listed on the ingredients list.

Preheat oven to 400˚F. Use coconut oil to grease a large, rimmed baking sheet, spreading it around evenly with your fingers.

Step 2 – Cut Potato

Cut potato in half lengthwise with a sharp knife on a sturdy cutting board. Slice each of those halves again, in half lengthwise.

Working with one section at a time, slice lengthwise until you have long skinny matchstick pieces. These pieces should be about 1/4 inch thick and 5 to 5 1/2 inches long, depending on the size. This will result in skinny pieces, which is the way I like them, to maximize crispness. You can also cut them 1/2 inch thick if you prefer them to be a little fatter.

Step 3 – Season

Add matchsticks to the prepared pan. Toss with coconut oil, salt, and pepper (we love ’em freshly cracked!), making sure everything is distributed evenly among each matchstick.

If you choose to add additional seasonings, now is the time to add them in. Toss and make sure they are distributed evenly. For more ideas on what kind of seasonings to incorporate, check out my suggestions at the bottom of this post.

Make sure each matchstick is in an even layer on the medium or large baking sheet (the size of the pan will depend on how big your potato was). Make sure they are not touching, because the less crowded the pan is and the more each fry is in touch with the surface of the baking pan, the faster they will crisp up.

Note, if you are doubling the recipe, you may need to use two pans.

Step 4 – Bake

Place baking sheet in the oven and bake for 30 minutes. Toss halfway through cooking. After 30 minutes, they should be crisp and golden. If they are still soft in places, toss again and bake in increments of 5 to 10 minutes until done. Mine usually take 30-45 minutes, but it depends on how large your slices are as well as whether or not you spread them in an even layer.