Restaurant style fries without any oil or an air fryer is possible! Soft fluffy insides with a crisp rustique exterior ! These fries are better than the usual baked potato wedges.
Serves 4 as a side
Ingredients
Fries
- 1 kg Russet or Yukon potatoes (or any other starchy potato)
- 2 tablespoons vegetable oil
- Salt & pepper to taste
- Grated garlic, spices and herbs of choice (optional)
What you will need
- 1 vegetable peeler
- Cutting board & knife
- 1 big pot
- 1 strainer
- 1 large pot
- Measuring spoons
- 1 oven rack + baking paper
- 1 spatula
Instructions
- Preheat the oven to 220c (430 F).
- Bring a pot of water to a boil with some salt. Only fill the pot halfway as the potatoes take up a lot space. Peel the potatoes and wash them, chop into about 2.5-3 cm (about 1 inch) thick fries. Add to the boiling water and boil for about 10-12 minutes or until fork tender.
- Strain and add to a big enogh bowl so you can toss the fries, With a smaller bowl repeat the step twice. Toss the fries around in the bowl like there’s no tomorrow, so they look super scruffy and fluffy. Add in the oil and salt and pepper to taste and give it another toss. Optionally add the spices, herbs and garlic here too.
- Add the fries to a lined baking tray and evenly spread them. Bake in a preheated oven at 220c (430 F) in the middle of the oven on convection for about 25 minutes, or until crisp and golden like pictured. Add salt and pepper to taste again if needed.
Enjoy !
