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!