So I first recipe tested these fries probably three or four weeks ago, and I’ve basically made them multiple times a week since then. When I buy potatoes, I usually buy a big bag, and this is seriously the MOST delicious way to use them up!
And who – srlsy WHOOOO – doesn’t love a good french fry, people?? They are one of the best things the lovely people of this planet have invented. True shout-out to the person who first thought up this delicacy.
I’m personally an extra big fan of these french fries, though. And I’ll tell you why:
- They are SO MUCH healthier than the traditional deep fried version. These little guys hang out in the oven for basically an entire hour at 425 degrees, so they get deliciously golden brown and crispy, satisfying that need for a salty, potato-y crunch
- The DIIIPPPP. It’s lemony. It’s SO very garlicky. And it’s the exact type of positivity I need in my life right now. It’s also v easy to make: mayo, grated garlic, lemon zest, lemon juice, salt and pep. Make this immediately, please and thank you.
If you scan the internet for oven baked french fry recipes, you are going to find some that are simple like this, but the vast majority of recipes out there have a little bit of complication to them. I usually see one of a few things: a pre-boil before roasting, a double roast, or a pre-roast soak.
Now, it’s very possible those techniques make a DELICIOUS oven baked french fry, but I was out to create a recipe that you could whip together with no forethought (forethought with dinner is a struggle – sorry crock pot and marinated things).
And these fries are that. Nothing complicated here – just a simple slice, toss with oil + salt, and a nice, long oven roast. Perfection!
WATCH how to make these Oven Baked Fries below!
Skip the deep fryer and make these healthier oven baked fries instead! They are seriously satisfying and seriously addicting!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- 5 russet potatoes, sliced into fries about 1/4 inch thick (doesn’t have to be perfect. Don’t go paper thin but don’t go thick steak-fry style either)
- Avocado oil, for drizzling – if you don’t have avocado, olive oil works too
- 1/2 cup mayonnaise
- 3 cloves garlic, grated
- 1 lemon, zest from the whole thing, 1 tablespoon of juice
- Preheat your oven to 425 degrees and line 2 large baking sheets with parchment paper
- Add your sliced fries evenly across both baking sheets – 1 big key with this recipe is not to crowd the fries (or they won’t get as crispy), so make sure there is enough space.
- Drizzle the fries with enough oil to lightly coat them and season liberally with salt + some black pepper. Toss to combine and spread the fries out so they’re as evenly dispersed and un-crowded as possible
- Bake for 40 minutes, remove from the oven, toss with a spatula, disperse again, and bake for another 10-15. This last time chunk can potentially vary based on your oven. Keep an eye on them and take the fries out when they are deeply golden brown!
- Meanwhile, for your lemon garlic dip: add the mayo, garlic, lemon zest, and lemon juice together in a small bowl, stir to combine, and season to taste with salt and pepper (this is a great thing to make ahead if you want to get something out of the way! The flavors develop more and more as they sit in the fridge)
- When your fries come out of the oven, let them cool for a few minutes and then you’re ready to go!
- Serving Size: 1/5 of the fries
- Calories: 334
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 9 mg
If you make this or any of my other recipes, be sure Instagram it and tag me @thegarlicdiaries so I can see!