Crisp oven fries at just 110 calories. Baked, not fried, so you taste the potato in its purest, most natural state.
These Oven Fries prove you do not need a deep fryer to enjoy genuinely great fries. Unpeeled potato strips bake low and slow in a well-oiled pan, turned regularly for even browning, until crisp outside and tender within. At just 110 calories per serving, this is a wonderfully simple way to satisfy a fries craving without the heavy grease of the deep-fried version.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 1 hour | Calories per serving: ~110
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 0g | Carbohydrates: 25g | Fiber: 2g
Ingredients
- Non-stick vegetable oil spray
- 2 unpeeled baking potatoes, cut into strips
Instructions
- Preheat the oven. Heat the oven to 190C / 375F.
- Prepare the pan. Spray a baking pan heavily with the non-stick vegetable oil spray.
- Arrange the potatoes. Cut the potatoes into even strips and arrange on the pan so they do not overlap.
- Bake. Bake for 1 hour, turning the strips over every 15 minutes for even browning on all sides.
- Serve. Serve hot, straight from the oven.
Serving Suggestions
- Serve alongside a burger, sandwich, or grilled protein
- Pair with ketchup or a light aioli for dipping
- Season with a pinch of paprika or garlic powder before baking for extra flavor
- Offer as a simple, satisfying side for any casual meal
- Serve immediately while hot and crisp
Tips and Variations
- Cutting the potato strips to a consistent, even thickness ensures they cook uniformly.
- Turning the fries every 15 minutes is essential for even browning and genuine crispness on all sides.
- Leaving the skins on adds fiber and a rustic texture, and also saves prep time.
- Arranging the strips in a single layer without overlapping is important, as crowding the pan will cause the fries to steam rather than crisp.
- A light sprinkle of sea salt right out of the oven finishes these fries perfectly.
Why This Recipe Works
Baking rather than deep-frying is the fundamental swap that keeps these fries genuinely low in calories, and regular turning throughout the hour-long bake is what gives them the crisp, evenly browned exterior that fries are known for. Because the potato is unpeeled and the oil is limited to a light spray, this recipe lets the natural, earthy flavor of the potato itself come through clearly, rather than being masked by heavy grease.
Storage and Reheating
Store cooled fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 200C oven for 10 minutes to restore crispness, as microwave reheating will make them soft.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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