Potatoes are part of the #dirtydozen and should be eaten organic whenever possible. On top of that, most fries at restaurants are cooked in oils high in omega 6 fatty acids and are toxic to our bodies and are not a great choice. Do I eat fries out? Heck yeah. But I always feel gross after and have been getting them less and less. And don’t even get me started about how #mcdonalds makes their fries 🤢 (check my highlights “here and there” for info).
Cut some russets or taters of your choosin’ into sticks. Yukon Gold or Sweet Potatoes are a hit here too. Peel if you want. I don’t.
Put your fries into a big bowl of cold water for 30 minutes or up to overnight if you have a big crowd or need to prep ahead. If longer than 30 minutes, keep them in the fridge until you’re ready for them. This will keep the potatoes from turning colors but will also help draw out some starch so that you end up with a crispier fry.
Drain and pat dry with a clean cloth.
🍟 In a large bowl, mix 1/4 cup avocado oil with salt and seasonings of your choice. Get creative. A few favorites of mine are paprika, onion powder, and garlic powder. If you wanna get extra, toss the taters in a mix of a little pastured tallow, drizzle of avo oil to thin, and seasonings of choice. Yum! *McD’s uses artificial beef flavor in their fries 🥴 Toss the fries in the oil. Spread out in a single layer on unbleached parchment lined baking sheets. They get crispier if they have a little space around them so don’t overcrowd the pan. For the best results I lay mine out one by one with a tiny bit of space between each.
Bake at 400° for 35-45 minutes turning each fry over at the 20 minute mark. Try not to burn yourself more than 3 times 😬 or use tongs like normal people. Turn the oven to Broil for the last 5 minutes or so to toast the tops. Keep a close eye, though!
That’s it. Serve and enjoy delicious, crispy fries with all ingredients you choose and that don’t leave you feeling bleh.