Russet potatoes and parchment paper produce a crispy oven fry with no oil. Shown here with cauliflower, kale, and red beans in curry-spiced coconut milk gravy.
2 large russet potatoes about 5-6″ long, about 2″ – 3″
diameter (I use organic)
1/4t fine sea salt
Optional: Russets produce a dry fry. You can always season them further with garlic powder, cayenne pepper or other spices before baking, or serve them with curry, chili, aioli, or just plain catsup. Slice the fries 1/4″ if you prefer a smaller fry, but in that that case, use potatoes about 4″ long. A little avocado or peanut oil will add some
flavour to your fries.
Preheat the oven to 450F (or to the highest temperature to which your paper is rated). Slice the potatoes carefully and as evenly as you can in long, 1/3″ to 1/2″ slices. I usually cut mine in half length-wise, then, with the cut side down, each half into thirds length-wise. Then I quarter the stack lengthwise so that I have long slices of
With the oven ready, arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with the sea salt. Bake on the middle rack until fork tender or lightly browned. Expect about 30 – 40 minutes, depending on the temperature and how well done you like your fries. Turn 2- 3 times to ensure even cooking. Ovens vary; use the colour and texture of the potatoes as a guide.
If you cook them until fork tender, let them stand 2-3 minutes in the oven turned off before removing from the sheet. If until lightly browned, you should be able to serve them right away. Season to taste, garnish as you like and serve!