French “Fries”

Although I call these French fries, it’s a bit of a misnomer, as they are roasted rather than fried. They’re very similar to the fried ones and every bit as good! (By the way, “French” fries is also a misnomer, as fries are originally from Belgium.) French fries
Yield 4 servings
Time 1 hour
  • Paper towels
  • Bowl
  • Baking sheet
  • Spatula
  • 2 pounds Russet potatoes (about 6 medium)
  • ¼ c olive oil
  • 1-2 t salt
Directions Preheat the oven to 375°.

Optional: Peel the potatoes.

Cut them into sticks, about ¼-in by ¼-in.

Rinse the fries under cold water, place on paper towels, and pat dry.

Toss in bowl with oil and salt.

Lay out the fries on the baking sheet

Cook for about 45 minutes, turning about every 15 minutes, until the fries are golden-brown.

Notes Try these with homemade mayonnaise, aïoli, or ketchup.

Not quite what you’re looking for? Take a look at my recipe for home fries.

Adapted from Myra Kornfeld’s The Voluptuous Vegan (in which they are called Roasted Potato Batons).

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Baked French fries