You won’t believe just how crispy and delicious these Super Crispy Fries are with no added oil! 

Oil Free Super Crispy Fries

These Super Crispy Fries are my new favorite side dish. They are filling and healthy, and go really well with a large salad, roasted vegetables or alongside some homemade veggie burgers.

The trick to these oil free fries is to boil the potato chunks first for about 10 minutes. Then you drain them, add the rest of the ingredients, shake them up, and transfer to a roasting pan. They will look like this and have a kind of potato paste covering them. That’s good, it will make them super crispy!

Oil Free Super Crispy Fries

Then you roast them for 30 minutes, flip the potatoes, and roast for about 30 minutes more. Now they should look like this and be incredibly crispy and ready to eat. Enjoy!

Oil Free Super Crispy Fries

5 stars (6 ratings)

Oil Free Super Crispy Fries

Super crispy oil-free "fries". An inexpensive, kid-friendly side or main dish. Serve with your favorite vegetable such as roasted broccoli or a large salad, or alongside some veggie burgers.
Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 20 mins
Servings: 5 -6 large servings

Ingredients  

  • 4-5 pounds russet potatoes peeled and cut about 2-3 inches long
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions 

  • Preheat the oven to 425 degrees and prepare a large roasting pan either with parchment paper or a silicone mat. If your pans are smaller you will need two.
  • Add the peeled and cut potatoes to a large pot. Cover with water and then add the baking soda and 1 teaspoon salt. Stir and bring to a boil.
  • Simmer for about 10 minutes, just until a little resistance is met when you insert a fork into the potato chunk. You don't want them super soft and overcooked at this point.
  • Drain the potatoes, and add to a large bowl with a lid, preferably.
  • To the large bowl with the potatoes, add the remaining 1 teaspoon salt, garlic powder, onion powder, and either stir very well, or put the lid on and carefully shake the bowl until all ingredients are well combined. There will be a thick paste on the potatoes at this point; that is what you want.
  • Transfer the potatoes to the roasting pan(s), spreading them out evenly.
  • Roast for 30 minutes, then turn the potatoes and roast for about 30 minutes more.
  • Remove from oven and serve.
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

 

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Comments

  1. These were great! I would go lighter on the salt next time. Just a personal preference. The entire family loved them and I was told to put them into the rotation. That’s a big deal in this house!

  2. I can’t wait to try this recipe! Did anyone try making these without peeling the potatoes?
    Thanks Nora and all.
    Janice

  3. OMG so crispayyy! I’m actually amazed by the fact that these use no oil! You are a genius 🙂

      1. Can you make these with peel on? Made them before and loved them but would love to keep the peel on

  4. These fries look awesome! I love just chunking up sweet potatoes and roasting them in our little toaster oven – I could not agree more with EVERYTHING you said about carbs, Nora! It’s so frustrating that the media causes so much confusion, and people just lump all “carbs” together, with no clue what they’re missing when it comes to carbs that are wonderful for you, like all those you mentioned. This recipe looks great, the coating is simple but I’m sure it makes the potatoes super crispy – can’t wait to try it!

    1. Thanks Sara! Sweet potatoes are my absolute favorite, I love them roasted, too. It is so frustrating how confused people are by the media about what’s healthy; I know there is a lot of confusing information out there! I hope you enjoy these!

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