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Oven French Fries

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.
  • Makes
    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

  • In a large bowl, combine the cornstarch, water and soy sauce until smooth. Add potatoes; cover and refrigerate for 1 hour.
  • 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.
  • Bake at 375° for 15-20 minutes on each side or until tender and golden brown.
Nutrition Facts
1 each: 167 calories, 5g fat (1g saturated fat), 0 cholesterol, 457mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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Reviews

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Average Rating:
  • rmbarr059
    May 18, 2015

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

  • ChandiP
    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.

  • Jenny T
    Feb 6, 2011

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

  • bluebowtye
    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!

  • gemmasmomma
    May 19, 2009

    No comment left

  • Stacey3978
    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!