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 


  1. 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.

  2. Put the sliced potatoes in a large bowl and cover with cold water. Let sit for 30 minutes. Preheat your oven to 425ºF.

  3. 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. 
  4. Bake potatoes for about 40 minutes, flipping halfway through. 
  5. Serve immediately with avocado, ketchup or whatever you like!