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.
Equipment
- Large bowl
- Clean kitchen towels or paper towels
- Large baking sheet
- Parchment paper
- Small mixing bowl
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)
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 (opt.) |
Instructions
-
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 minSoaking removes excess potato starch, which prevents them from sticking together and ensures a crispy exterior. -
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
~5 min -
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 minMoisture is the enemy of crispiness. Take an extra minute to ensure they are bone dry. -
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 -
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 minDo not crowd the pan; use two baking sheets if necessary. -
Remove the fries from the oven and carefully flip them using a spatula. Increase the oven temperature to 425°F (220°C).
~3 min -
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 minKeep a close eye on them during the last 5 minutes to prevent burning. -
While the fries are baking, mix the garlic powder, paprika, black pepper, and optional onion powder in a small bowl.
~2 min -
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 minSeasoning right out of the oven helps the spices stick to the hot oil.
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.