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Shortcut Crispy Fries
Laura Vitale's Speedy Scrumptious Burgers + Shortcut Crispy Fries
Nathan Congleton / TODAY
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(18 rated)
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I love traditional fries but don't love deep-frying anything on a regular basis. This technique means I can have my fries the way I want without heating up a pot of oil. Plus, this recipe has less fat than a traditional french fry recipe. 

Technique tip: Microwaving the potatoes just speeds up the process but you can also boil them instead.

Swap option: Finish these fries with whatever kind of seasoning you prefer.


    • 3 russet potatoes, scrubbed clean
    • 3 tablespoons avocado oil
    • 1 tablespoons Old Bay seasoning
    • 2 tablespoons chopped parsley


1. Preheat oven to 425°F and place a nonstick baking sheet inside while it warms up.

2. Slice the potatoes into thin fries and place them in a bowl of cold water for 5 minutes. Then, working in 2 batches, place the potatoes on a microwave safe plate and microwave for 3 minutes, or until they start to become slightly pliable. Pat them dry and place them in a large bowl.

3. Toss the partially cooked potatoes with the oil and Old Bay. Spread them in a single layer on the hot preheated baking sheet and pop them in the oven for about 25 minutes, flipping them with a spatula half way through.

4. Sprinkle parsley over the finished fries and serve immediately.

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