JUST FRIES
SERVES AS MUCH AS YOU WANT
Olive oil spray
1 russet potato per person (or 1/2 potato per person if using as a side dish), peeled
Salt and black pepper to taste
Garlic powder, optional
Vegan sauces (such as ketchup, barbecue sauce, mustard, or ranch dressing; gluten-free, nut- free, and/or soy-free if necessary), for dipping
NUTRITIONAL VALUES
Calories: 124kcal
Fat: 2.9g (0.6g S.Fat)
Carbs: 21.6g
Protein: 3.5g
Sugar: 2.3g
Sodium: 188mg
METHOD
Preheat the oven to 450°F (230°C, or gas mark 8). Line baking sheets with aluminium foil—do the math—you can fit about 2 potatoes per baking sheet. Spray the foil lightly with olive oil.
Each potato should be cut into similar-sized strips or wedges. It's critical that they're all the same size so that they cook evenly.
Arrange the fries on the baking sheets that have been prepared. Drizzle a light layer of olive oil over the fries. Season with salt, pepper, and garlic powder (if using). Toss to coat and reposition the slices on the sheet so they don't touch (as much as possible). This will help them crisp up.
Bake for 25–30 minutes, flipping halfway through to ensure even cooking. They're done when the outside is crispy and lightly browned but still easily pierced with a fork. Remove from the oven and immediately serve with your preferred dipping sauce (s).
Each potato should be cut into similar-sized strips or wedges. It's critical that they're all the same size so that they cook evenly.
Arrange the fries on the baking sheets that have been prepared. Drizzle a light layer of olive oil over the fries. Season with salt, pepper, and garlic powder (if using). Toss to coat and reposition the slices on the sheet so they don't touch (as much as possible). This will help them crisp up.
Bake for 25–30 minutes, flipping halfway through to ensure even cooking. They're done when the outside is crispy and lightly browned but still easily pierced with a fork. Remove from the oven and immediately serve with your preferred dipping sauce (s).
RECIPE NOTES
If you're in a hurry, you don't have to peel the potatoes, but it makes a big difference in flavor and texture.
