Chef notes
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.
Ingredients
- 3 russet potatoes, scrubbed clean
- 3 tablespoons avocado oil
- 1 tablespoons Old Bay seasoning
- 2 tablespoons chopped parsley
Preparation
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.
