Oven Baked or Air Fried Fries

Natural unrefined fat and avoiding the deep frier make these fries a better comfort food option! They are soft and buttery inside and crisp on the outside—the perfect combination. Start them 1 hr before serving or earlier, the water bath removes excess starch making for a crispy exterior. 

Oven Baked or Air Fried Fries-2.pdf

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Ingredients

• 2 large Yukon Gold potatoes, cut into wedges

• 4 teaspoons extra-virgin olive oil

• ½ teaspoon salt

Optional Seasonings

• ½ teaspoon dried thyme

• ¼ teaspoon salt-free seasoning blend (cayenne, garlic powder, thyme, onion powder, paprika)

• ¼ teaspoon paprika

Equipment

• Rimmed baking sheet

• Baking Parchment

• Bowl (with cover, if possible)

• Tongs (for turning and serving)

Directions

• Rinse and scrub the potatoes well. Slice lengthwise into wedges of your desired thickness. Thinner = crispier; thicker = softer, pub-style fries and may take longer.

• Place sliced potatoes in a bowl at least twice their size. Rinse with cold water, then fill with enough water to fully cover. Refrigerate for at least 40 minutes or up to overnight.

• Preheat the oven or air fryer to 400°F.

• Rinse the potatoes again and drain for at least a minute. Transfer to a clean dish towel and pat dry thoroughly. Allow them to air-dry for 1–2 minutes.

• Toss the potato wedges with olive oil, salt, and seasoning (if using).

  • Oven Method:

    • Spread wedges on a rimmed baking sheet lined with baking parchment, keeping them mostly separated.

    • Bake for 20–28 minutes, flipping once about 10 minutes in, until golden brown and tender.

  • Air Fryer Method:

    • Arrange wedges on the air fryer screen tray with a drip tray underneath, avoiding overcrowding.

    • Air fry for 18–25 minutes, turning once halfway through, until crisp and golden.

Dipping

Look for better-for-you options:

• No added sugar organic ketchup

• Primal Kitchen sauces

• Organic Dijon mustard (my favorite!)