How To Make Perfect Crispy Potato Fries (No Oil)

How To Make Perfect Crispy Potato Fries

Perfect Crispy Potato Fries

By Derek Howlett

Published : August 24th 2015

Description : Potato fries are an amazing healthy delicious meal but getting them to be perfectly cooked and crispy with out oil is a bit tricky. Try this recipe out!

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Potato Fry Ingredients

  • Potatoes (any kind you like)

Instructions (you can follow the video at the top of the page)

  1. Rinse and scrub your potatoes in the sink.
  2. Slice the potatoes in half, then chop in to small fry pieces.
  3. Place the potato fries directly on to the oven rack.
  4. Set the temperature to 425F and bake for 37-38 minutes. The 37-38 minutes includes the pre-heat time.
  5. Once the timer goes off, let the fries stand in the oven for 4-5 minutes.
  6. Remove the fries using a set of BBQ tongs and place in to a serving bowl.

This method of cooking potato fries saves some prep time and reduces the amount of dishes that you need to use. Without using a pan, it reduces cooking time and the need to flip them as well.

Bon Appetit

Want some more delicious recipes like this? Make sure to check out our recipe books for some delicious high carb low fat plant-based meal ideas.

About Derek

I have lost over 20 pounds following a whole foods plant based diet over the past 4 years (175-155lbs). I have ridden my bike over 25,000km through 7 countries over the past 4 years and have a passion for living the unconventional life. I have documented my entire journey on my YouTube channel. I love challenging the status quo and inspiring others to think differently.

8 thoughts on “How To Make Perfect Crispy Potato Fries (No Oil)

  1. Looks great. Thanks for posting! What dip did you use for that? I saw in another video Hannah had a white dip in the center as well. Can you please post the recipe for that?

  2. I love that you guys have several dips to choose from that go with lots of different dishes. That has been the biggest challenge for me since I changed my diet. I mean, anything goes down with enough ketchup or A-1, right?

  3. Hi derek, could you please elaborate on how you mix the red dipping sauce? (tomatoes, dates, avocado, red pepper and green onion )


  4. Ahh, the famous High Carb Hannah potato fries! I make Sweet potato fries at least 5 times per week and am going to try baking them on the rack from now on. I currently use no oil on a pizza pan as it has holes in but they still need flipping and don’t go brown all over. Fabulous tips!

  5. I find (if you have the time) if you first cook the potatoes (microwave, boil, pressure cook…), then put them in the fridge to cool, then proceed with cutting them up & putting them in the oven, the texture is better. Anyone else try this?

  6. I find (if you plan ahead & have the time) if you first cook the potatoes (microwave, boil, pressure cook…), then put them in the fridge to get cold, then proceed with cutting & baking them, the texture is so much better. Anyone else try this?

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