Friday Night Oven Fries
3 simple ingredients combine in these crunchy, crispy, golden-brown Friday Night Oven Fries.
Do you have a favorite Friday night tradition?
I love a good Friday night tradition, whether it’s pizza night, takeout from your favorite spot, or dinner at home with your family.
Our Friday night routine used to be homemade pizza, but since we identified both gluten and dairy issues amongst various family members, pizza is unfortunately out.
We still want something fun and low-maintenance, though (I am so not in the mood to cook on Friday night), so we’ve come up with a simple dinner that’s easy to throw together with ingredients we have in the pantry and freezer.
These days our go-to Friday night dinner is a bunless or lettuce wrapped grass-fed burger, topped with sautéed onions, homemade sauerkraut, and avocado, with a giant pile of Friday Night Oven Fries served alongside.
It’s a menu everyone in the family loves, and one that Andrew can whip up so that I get a night off from cooking. Love that!
I share our Friday night ritual on Instagram Stories from time to time, and have received tons of requests for this simple recipe. So in response to those requests, today I’m happy to share!
It’s honestly more of a method than an actual recipe, but I have provided tips for slicing the perfect fries, as well as troubleshooting tips to ensure properly golden and crispy fries every time.
I hope you enjoy these, whether it’s Friday night or not. Now, let’s make some Friday Night Oven Fries!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Use the fries for a twist on Loaded Sweet Potato Fries.
2 | Add a sprinkle of dried herbs along with the salt to add a little extra flavor.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Vegan, Soy-Free, Egg-Free, Grain-Free and Paleo
Friday Night Oven Fries
- 3 medium russet potatoes, scrubbed
- 2 tablespoons olive or avocado oil
- ¼ teaspoon kosher salt
- Heat the oven to 350F.
- Slice each potato the long way into very thin, ¼ inch planks.
- Slice each plank into very thin, ¼ inch fries.
- Place the fries on a rimmed baking sheet. Drizzle with oil, sprinkle with salt, and toss to combine.
- Spread the fries evenly on the baking sheet, making sure each fry makes contact with the sheet, avoiding any overlap.
- Bake for 25 minutes. Flip, then bake an additional 10-20 minutes, until golden brown and crispy. Sprinkle with additional salt to taste if desired, then serve hot.
Would using a mandolin to cut the fries be an option as well?
We usually just hand cut them, but yes, you could use a mandolin. Just keep an eye on them as you may need to adjust the cooking time. Hope you enjoy!