Have you ever checked the ingredients list of regular store-bought french fries? In the “best” case it only has gluten and sugar in it, in the worst case, the list is longer than my arm with all sorts of hydrogenated oils, additives and flavor enhancers that you can imagine. If they have any nutritional value left, it’s probably gone after deep-frying them.

Now, all children seem to be drawn to french fries. My kids are no exception. I admit they get french fries when we eat out, so the kids are happy and I can enjoy my meal in peace. But otherwise I avoid it. I remember, I once observed a mother trying to feed her 2-year old french fries on a playground. She was running after the kid, calling out to her: “Have some potato!” It made me cringe. Those french fries did not have much in common with potatoes anymore.

Now here is a version of french fries that I am happy to serve my kids: Pure potato, no hidden extras, oven baked. The key is to cut the potatoes as thin and as even as possible. The rest does the oven and 30 minutes later you will have lovely crispy crunchy fries that are as healthy as can be. Those can still be called potatoes. We still treat them as a treat. The rather long cooking time doesn’t allow us to cook them more often. Apart from that, potatoes have a rather high GI. But they are no. 17 of a list of foods with high amount of antioxidants. Who would have thought.

4 cups Russet potatoes
salt to taste
Serves 4

Preheat oven to 200C/400F. Line baking sheet with parchment paper.

Peel the potatoes. Then cut potatoes into small slices lengthwise, not thicker than 1/4 inch/ 5mm thick. Cut each slice into strips, no thicker than 1/4 inch / 5mm thick. Take your time while doing this, making sure that the fries are cut as even as possible.

Spread fries onto the prepared baking sheet. Don’t overcrowd. Sprinkle with salt. Bake for about 25-30 minutes, or until edges are crispy brown. Season with more salt if you like. Serve immediately.


  1. We have done this for a long time in our family, they are delicious!

    I like your tip about cutting them thin, I need to do that next time. We like to leave the skins on because the fiber and nutrition come from that part of the potato. I don’t know if it really makes them healthier, but we like to think it does, plus it adds a delicious crispiness to them.

  2. @ Melissa
    you surely cut off a lot of nutrients when peeling potatoes. I will leave the skin on next time and see how it turns out. I love crispy. Thanks for the tip.

  3. Nice. One is so used to getting fries from restaurants or frying them from the freezer bags, you forget you can make them yourself.

  4. Congratulations on winning DMBLGIT for this beautiful post! So happy to stop by and see all your other gorgeous photos and recipes.

  5. Those look super tasty!

  6. my family has been making them like this for 30 yrs glad to see that someones else make their fries this way they r delicious!!!! ..

  7. whenever I make them they don’t cook right! they always are soggy and squishy, no crunch

  8. @Anonymous – I’ve read that soaking them in cold water before you put then in the oven removes some of the starch, making them get crispier.

  9. Could be your slices are uneven. Try a food processor or a mandolin. Good luck.

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