I have tried cooking fries a few different ways, and here’s what I’ve learned: 1) Do not use an airbake cookie sheet. The fries cook on the top but are mush on the bottom; 2) It’s important to flip them halfway through, don’t try cooking them completely on only one side; 3) Use parchment paper or a silicone baking sheet. The french fry recipe at Forks Over Knives is the best I’ve used so far, a slightly lower temperature (400 instead of 450) and mildly longer cooking time to make nicely browned, fluffy fries.
Servings: however many fries you get out of however many potatoes you use!
- However many potatoes you want, I typically use 3-4 small white ones. Any variety works fine.
- Optional toppings: sea salt, garlic powder, creole seasoning or a dash of cayenne (spicy!)
Preheat oven to 400º
Cover a baking sheet with parchment paper. (I don’t recommend using an airbake cookie sheet. My fries always come out mushy on airbakes).
Wash and cut potatoes into ¼-inch thick matchsticks. (I cut the sides off because I’m prissy and want “normal”-looking fries.) Spread out the fries over the parchment paper. It’s best if they don’t touch so they cook properly and “puff up.”
Cook for 15 minutes. Flip the fries, cook another 15 minutes. Done!