Back to Oven French Fries

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Oven French Fries Recipe

Oven French Fries Recipe

We know it sounds crazy, but these homemade fries really are light. Shared by Margaret Taylor of Salem, Missouri, they offer a surprisingly crisp texture and a flavor you'll both enjoy.
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. YIELD:2 servings

Ingredients

  • 1 tablespoon cornstarch
  • 2 cups water
  • 1 tablespoon reduced-sodium soy sauce
  • 2 medium potatoes, peeled and cut into strips
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt

Directions

  • 1. In a large bowl, combine the cornstarch, water and soy sauce until smooth. Add potatoes; cover and refrigerate for 1 hour.
  • 2. Drain potatoes and pat dry on paper towels. Toss potatoes with oil and sprinkle with salt. Place on a baking sheet coated with cooking spray.
  • 3. Bake at 375° for 15-20 minutes on each side or until tender and golden brown. Yield: 2 servings.

Nutritional Facts

1 each: 167 calories, 5g fat (1g saturated fat), 0mg cholesterol, 457mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 3g protein Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Oven French Fries

Sort By :
MY REVIEW
rmbarr059
Reviewed May. 18, 2015

"So good. Only oven fries I've ever made that turned out crispy and not soggy!"

MY REVIEW
ChandiP
Reviewed Jul. 23, 2013

"These are simple to make. they don't come out super crispy but my family is OK with that. I soak them the night before when I know dinner time is going to be busy that night."

MY REVIEW
Jenny T
Reviewed Feb. 6, 2011

"Did not cook or crisp up at 375 in time specified."

MY REVIEW
bluebowtye
Reviewed Feb. 9, 2010

"I have made these several times and really like it. It takes some time to prepare since the potatoes have to soak in the fridge for an hour, but it's great to be able to have "healthy" fries with our meals. Sometimes instead of salt I like to use other seasonings to give it a bit of a kick!"

MY REVIEW
Stacey3978
Reviewed Nov. 9, 2008

"I've made this recipe twice now and they've been a hit with my guests. It was very easy to prepare. It goes great with French dip sandwiches! Thanks for the great recipe!

P.S. I kept the skins on my potatoes- taste great this way, too!"

Loading Image