French fries have always been a weakness of mine. I will say that I hate fast food, including their fries. I doubt fast food is even gluten free, because of all the cross-contamination, but that doesn’t even matter since I prefer to avoid it at all costs. When I did eat it, it always gave me the worst stomach ache afterwards. Anyway, I do love french fries if they have been done well. I will not spurn restaurant french fries (unless they contain gluten, of course, and even then it’s tough) or the frozen kind that you can get at the grocery store. But my favorite style/type of french fries are definitely the homemade ones. They are better for you because there is not nearly as much oil/grease involved (at least the way I do it) and they taste SO much better!
For these delicious gluten free and homemade french fries, all you need are potatoes, olive oil, and a little salt. You use 1 large potato per person. Now, you can cut the potatoes lengthwise, for traditional-style fries, or you can can slice them, to make round fries like I like to do. These are great because they are so easy and make a delicious lunch and/or dinner side, but they also make amazing hash browns for breakfast or brunch. The french fries are also great for a snack, if eaten in smaller portions. Mm-mm.
However, this post is not exactly about fries. Sort of, almost, but not quite. Because, in addition to the methods above, you can also bake your potato the way I did tonight. The way that this post is mainly about. The way that is actually the easiest and simplest of the three methods. The title of this post is “Baked Potato Fries.” And that is more literal than you’d think, because with this delicious side, you don’t cut all the way to make totally separate fries. You slice the potato into thin pieces, like you would normally, but stop short before cutting all the way through.
Potatoes, no matter how you cook them, are always great meal accompaniments. Tonight, we had one of my favorite things: salmon. Baked salmon, veggies, and the baked potato fries. For the veggies, we sautéed mushrooms, squash, and green beans with a little bacon (similar to my veggie dinner). SO. GOOD. Now for the potato recipe…
Baked Potato Fries
Preheat the oven to 350 degrees. Slice each potato into thin pieces, like you would normally, but stop short before cutting all the way through, so the potato is still combined, but sliced. See the picture above and below for a better reference. Next, put the potatoes into a glass or ceramic oven-safe dish and lightly drizzle olive oil over each potato, so that it goes between the slices and on the top/sides. Lastly, sprinkle a tiny bit of sea salt over each potato. Put the casserole dish in the oven and bake for 30 minutes. Take the dish out and use a spoon to reapply the leaked oil and juices. Put dish back in oven and bake an additional 40 minutes. Serve almost immediately (will be hot).
Preheat oven to 350 degrees and line a baking sheet or pan with tin foil (grease lightly). Slice/cut potatoes to desired style and size. Line the pan with a single layer of your potatoes. Bake potatoes in the oven for about 30 minutes, or until golden. Let cool a little before serving, because they will be HOT, but don’t wait too long because they also cool fast.
You can also cook your fries on the stove top. Just lightly grease a pan with olive oil and preheat pan to medium high heat. Then, just add as many potatoes that will fit in a single layer ont the pan. Let them cook for about 2 minutes and then flip them all over. They should be a golden brown color. Once finished, remove fries to a paper towel-lined plate to get rid of any excess oil. Let the fries cool a little before serving, because they will be HOT!
NOTE: I actually made these yesterday morning, for my frittata. I also have to admit that not all the fries, or hash browns, made it into the frittata, although they all made it to my stomach!