One potato, two potato, three potato, four… (As in, make as many as you like.)
Tip: You can figure roughly one and a half large potatoes per person, but this doesn’t take into account how addictive French fries are! Might want to add an extra potato or two depending on appetites.
- Potatoes (russet for traditional fries, though I've used red-skinned potatoes, too)
- Coconut oil cooking spray
- Canola oil
- Optional additions: black pepper, garlic powder, paprika, and/or onion powder
- Preheat oven to 450 degrees.
- Wash/scrub potatoes, pat dry, and cut into long matchsticks (about ½-inch-thick).
- Toss fries in a bowl with a drizzle of canola oil and salt to taste. (If you want a nontraditional French fry, lightly shake on any additional herbs and spices at this point.)
- Line baking sheets with aluminum foil and coat generously with coconut oil cooking spray. Arrange fries in a single layer so that they are barely touching each other.
- Bake for 25-35 minutes (depending on how dark/crunchy you like them), flipping them after the first 15 minutes or so.