These Skinny Fries are skinny in every sense of the word — thin and crispy, baked in healthy olive oil with lots of flavor and no salt — there’s no doubt about it, fries are back on the table!
Potatoes, oil and salt. That’s all you need to get yummy and crispy homemade French fries. You don’t have to have a Fry Daddy or submerge the potatoes in a lot of oil either. Surprisingly, the technique for perfect, golden brown oven fries is really easy and you only need a little oil.
Choose the right spuds — There are two main types of potatoes, waxy and floury. Waxy are the thin-skinned varieties that include White, Chef, Red Bliss and Yukon Gold. These potatoes are typified by their thin, smooth skin and creamy texture. These potatoes really lend themselves nicely to moist heat cooking methods, such as boiling and steaming as for stew or for mashed potatoes.
The other type is the floury potato, and the Russet or Idaho fall into this category. These have a rough and thicker skin and a light/fluffy/starchy interior, perfect for baking, roasting and other dry heat methods. Because the temperature gets above 212ºF, frying is considered a dry heat method too. So that means Russets are the way to go here.
-You can make these more or less skinny by how much oil you toss them in. Use a little more oil than I specified, and then hit them with salt when they come out of the oven and you’ll have a more traditional fry experience.
-There are so many seasonings to try — chili powder, garlic powder, lemon pepper, curry … dig around in your spice cabinet, you’ll come up with all kinds of ideas.
2 large baking potatoes, (Russet potatoes) 8 ounces each
1 tablespoon olive oil
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