Behold The Best Oven-Baked Fries
If you love fries and want less fat, then oven fries are the way to go. They are easy to make, if you follow some simple rules. Please, please, please read our Tips & Techniques article on How to Make The Best Oven-Baked Fries.
You will be empowered to make crispy, delicious, better-than-restaurant oven fries.
A Few Notes On Making The Best Oven-Baked Fries
As you will read in How to Make the Best Oven-Baked Fries, you have to use starchy russet potatoes for this recipe to work. Also, don’t skimp on the step where you flip all the fries over once in the middle of the baking time.
Paying attention to detail at that stage will give you the perfectly crispy fries that you see in these images.
Want to make a major snack featuring your now perfected fries? Try our Buffalo Chicken Fries.
The Best Oven-Baked Fries
Making The Best Oven-Baked Fries is super easy and they are low FODMAP! Make sure to check out our variations, too. Note that the variations might yield fries that are no longer vegan, vegetarian, etc. Use your good judgement.
Preheat oven to 450°F/230°C. Line two rimmed baking sheet pans (commercial grade half-sheet pans) with parchment paper and lightly coat with nonstick spray.
Peel potatoes and cut into 3/8 inch (1 cm) slabs lengthwise, then stack a few slabs at a time and cut into classic French fry shapes 3/8 inch (1 cm) wide. Place potatoes in bowl, drizzle with oil and toss to coat well. Sprinkle lightly with salt (you can add more after, if you like) and toss again to coat evenly.
Scatter the fries on both pans, spacing evenly so that none are touching one another; don’t get lazy here or you will end up with flaccid fries. Bake for 12 to 15 minutes, or until the bottoms of the fries are golden, then flip fries over and continue to bake for about 12 to 15 minutes more or until fries are golden brown on both sides and crispy. Serve immediately with extra salt, ketchup or check out our variations.
- We love potatoes of all kinds and they have not shown any detectable FODMAPs in lab testing, so we know we can enjoy them. For this recipe please stick with the starchy Russet potatoes for best results.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Nacho Fries: (Seen above). Toss the raw fries with about 1 generous teaspoon of low FODMAP taco seasoning (such as FODY) and cook as above. Shower the pile of hot fries with shredded cheddar or Monterey jack cheese, chopped cilantro, some sliced jalapenos and serve with low FODMAP salsa (ditto FODY).
Salt & Pepper Fries: This is so easy it really shouldn’t need to be pointed out, except that most people don’t think of putting black pepper on fries – and they should! It’s always in the pantry and it elevates fries into a whole new taste experience. Be generous with the seasoning and make it kosher salt and freshly cracked black pepper.
Parmesan Truffle Fries: (Seen above). OK first we need to talk FODMAPs here. There are a lot of truffle oils on the market and their ingredients vary. The one we used listed a truffle flavoring in an olive oil base.
The flavoring is suspect and we have no idea if it contains FODMAPs as it hasn’t been tested, however, it is in very small amounts and we have done very well with it.
Whereas truffles themselves are fungi and since mushrooms are largely a FODMAP issue, we wouldn’t be using fresh truffles, so if we are looking for truffle flavor, this is a prudent way to test it out. Tread carefully and see how you do.
When the fries come out of the oven, drizzle with truffle oil, kosher salt, sprinkle shredded Parmigiano Reggiano cheese all over, shower with a little finely chopped flat leaf parsley and serve!
A glass of champagne alongside is a nice addition. If you feel adventurous use truffle flavored salt instead of the kosher salt for extra truffle flavor. FODMAP warnings apply to the salt as well.
Spicy Fries: Toss the raw fries with garlic-infused oil, then about ½ teaspoon chipotle chili powder, ½ teaspoon cumin and a generous amount of salt. Bake as directed. Serve with low FODMAP salsa, or Hot & Spicy Ketchup (see mayonnaise variations below).
Fries & Vinegar: Malt vinegar is a classic accompaniment to French fries and personally I love it. The bracing tang of the vinegar cuts the fattiness of the fries perfectly. Just pour a little in a small dipping ramekin or sprinkle it all over the top of your pile of fries.
Mayonnaise: Do you eat your fries with mayo? Many people do. I was never a huge fan as it felt like eating fat with more fat. Like when people put butter on a croissant; I just didn’t get it.
But when I tried some flavored mayos, the world of possibility opened up. And of course here we are talking about oven-fries, which are much less fat laden – and I know I have to please you fries & mayo people because you are legion and feel very strongly about your condiment of choice.
The good news is that mayonnaise is low FODMAP is 2 tablespoon (40 g) servings, so straight out of the jar (we like Hellman’s) you should be good to go. But what about flavoring your mayo? Why not?
Especially when there are so many low FODMAP ways to enhance this basic condiment. Below are just a few of our faves and they work so very well alongside our oven-baked fries.
- Hot & Spicy Mayo – simply stir mayo and low FODMAP hot sauce together such as Tabasco or Texas Pete’s.
- Garlic Mayo – you could make your own mayo using low FODMAP garlic-infused olive oil.
- Curried Mayo – combine a low FODMAP curry powder with mayo.
- Blue Cheese Mayo – combo of crumbed blue cheese (or feta) and mayo. Add a sprinkle of chives if you like.
- Mustard Mayo – there are many mustards out there and some are not low FODMAP (looking at you in particular honey mustard) but many are fine, and combined with mayo give you a tangy option.
- Green Herb Mayo – chop up a bunch of fresh dill, tarragon and parsley and combine with mayo, seasoning with salt and pepper and maybe a little lemon juice or vinegar. Some capers work well here, too.
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