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Crispy Baked Low-Sodium French Fries

Achieve a deep-fried texture without the deep fryer or the salt. These russet potatoes use a special soaking and double-baking technique to get incredibly crispy on the outside and fluffy on the inside, perfectly finished with a robust, salt-free garlic and paprika seasoning blend.

Crispy Baked Low-Sodium French Fries
Prep 20 min Cook 45 min Total 95 min Level Intermediate
Serves 4

Ingredients

Fries

  • 2 lbs Russet potatoes — scrubbed clean, skin-on or peeled, cut into 1/4-inch thick batons
  • 2 tablespoons Avocado oil or olive oil — for coating the fries

Salt-Free Seasoning Blend

  • 1.5 teaspoons Garlic powder
  • 1 teaspoons Paprika — sweet or smoked depending on preference
  • 0.5 teaspoons Freshly ground black pepper
  • 0.5 teaspoons Onion powder (optional)

Instructions

  1. Cut the potatoes into evenly sized 1/4-inch thick batons. Place them in a large bowl and cover completely with cold water. Let them soak for at least 30 minutes, or up to overnight in the refrigerator.

    ~30 min
    Soaking removes excess potato starch, which prevents them from sticking together and ensures a crispy exterior.

  2. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

    ~5 min

  3. Drain the potatoes and rinse them thoroughly with fresh cold water. Transfer them to a clean kitchen towel or paper towels and dry them completely. The drier the potatoes, the crispier they will become.

    ~5 min
    Moisture is the enemy of crispiness. Take an extra minute to ensure they are bone dry.

  4. Transfer the dried potatoes to a large, dry bowl. Drizzle with the avocado oil and toss thoroughly until every fry is evenly coated.

    ~2 min

  5. Spread the fries in a single layer on the prepared baking sheet, ensuring they do not touch. Bake at 375°F (190°C) for 20 minutes to cook the interior of the potatoes.

    ~20 min
    Do not crowd the pan; use two baking sheets if necessary.

  6. Remove the fries from the oven and carefully flip them using a spatula. Increase the oven temperature to 425°F (220°C).

    ~3 min

  7. Return the fries to the oven and bake for an additional 20-25 minutes at the higher temperature, or until they are deeply golden and crispy.

    ~25 min
    Keep a close eye on them during the last 5 minutes to prevent burning.

  8. While the fries are baking, mix the garlic powder, paprika, black pepper, and optional onion powder in a small bowl.

    ~2 min

  9. Remove the crispy fries from the oven and immediately sprinkle the salt-free seasoning blend over them while they are still hot. Toss gently on the pan to coat evenly. Serve immediately.

    ~3 min
    Seasoning right out of the oven helps the spices stick to the hot oil.
Nutrition
240
Calories
5
Protein (g)
40
Carbs (g)
7
Fat (g)
1
Sat. Fat (g)
4
Fiber (g)
2
Sugar (g)
15
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large bowl
  • Clean kitchen towels or paper towels
  • Large baking sheet
  • Parchment paper
  • Small mixing bowl
Tips & Storage
  • For extra crispiness, lightly dust the dried, unoiled potatoes with 1 tablespoon of cornstarch before adding the oil.
  • Do not add salt-free seasonings before baking, as spices like garlic powder and paprika can burn at high temperatures.
  • Serve with a low-sodium ketchup or a yogurt-based dip flavored with dill and lemon juice.
  • Storage: Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, bake in a 400°F (200°C) oven or air fryer for 5-8 minutes. Avoid microwaving, as they will become soggy.
Tags
baked fries comfort food crispy dairy_free french fries gluten_free heart-healthy kid-friendly low_sodium low-sodium nut_free oven-baked plant-based potatoes russet potatoes salt-free seasoning side dish snack vegan vegan vegetarian weeknight dinner

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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