The Perfect Oil Free French Fries
While I don't follow a strictly oil-free diet anymore, occasionally I'll still make oil-free fries. My reasoning behind this is mostly random, but sometimes if I know I'm going to be eating particularly unhealthy later in the day (like for example today I'm meeting a friend to eat out at a pretty heavy restaurant) I'll opt for a dish like this. I think that for the most part, though, you shouldn't worry too much about sticking to a completely oil-free diet.
These potatoes are light and crispy and perfect for dipping in ripe avocado. If you don't follow an oil-free diet, feel free to toss in a splash of extra virgin olive oil before baking.
- Russet potatoes
- Your seasoning of choice
- My go to spice blend is garlic powder, paprika, salt and pepper
Peel potatoes and cut them lengthwise into slices, about 1/4 inch thick. Rotate the potatoes and slice them into strips. I like them shoestring style but you can make them as thick as you'd like.
Put the sliced potatoes in a large bowl and cover with cold water. Let sit for 30 minutes. Preheat your oven to 425ºF.
- After potatoes have soaked, drain the water and pat dry. Add seasoning and place the potatoes on a baking tray lined with parchment paper or lightly coated with olive oil.
- Bake potatoes for about 40 minutes, flipping halfway through.
- Serve immediately with avocado, ketchup or whatever you like!