Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Air Fryer
Appetizers
Articles
Asian
Beans & Legumes
Blogging
Breads & Muffins
Breakfast
Breakfast
Casserole
Challenge
Desserts
Dips, Sauces, & Gravy
Featured
Holiday Recipes
Instant Pot
Italian
Mary's Mini
Meat Substitutes
Memes
Mexican Food
Most Popular Recipes
News
Pasta & Rice
Podcast
Potato Dishes
Recipes
Salads & Such
Sandwich Central
Smoking, Grilling, & BBQ
Soups & Stews
Soy Curls
Stir Frys
Summer Picnic Recipes
Veggies Galore
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Brand New Vegan

Vegan Recipes You Love

  • start here
  • recipes
    • text list
  • articles
    • podcast
    • YouTube
  • faq
  • shop
    • my cookbooks
  • bnv library
  • contact me

Crispy, Oven Baked, Fat Free French Fries

December 29, 2014 By Chuck Underwood 177 Comments

Who’s mouth isn’t watering?  Come on….fess up.

Who DOESN’T love fat-free French Fries?  It’s America’s favorite vegetable!  (And yes, sadly, in some places the “french fry” is considered a vegetable – not the potato)

fat free french fries

Whether we dip them in ketchup, tartar sauce (hey I was in High School), or even fry sauce – America LOVES their french fries.

But – and you knew there’d be a but….

They’re usually Deep Fried!

Well there’s nothing NON-vegan about deep frying potatoes, but keep in mind all that fat is going to go somewhere, and it’s usually your middle, your thighs, or your bottom.

Not to mention what all that grease does for your arteries.  Don’t ask.

And baked french fries – well I’m sorry but they usually come out tasting like mini baked potatoes – not that crispy – french fry –  crunchiness we all know and love.

There has to be a better way.

And there is.

Here’s my trick to making some of the tastiest, crispiest, BAKED, french fries, and without using a single drop of oil……

 

 

 

Crispy, Oven Baked, Fat Free French Fries

 

fat free french fries

Fat Free French Fries | Brand New Vegan

 

Start with some good quality spuds.  I like Yukon Golds myself, but a good Russet will work nicely too.  Scrub them up and remove any eyes or green spots you may find.

With Golds, you don’t really have to peel them, or at least I don’t.  Just give them a good scrubbing first.  If you don’t like peels on your fries, then peel away.

Add some cold water to your cooking pot, and as you slice up your potatoes drop them in.  I slice mine pretty thick, as you’ll see why in just a minute.  Make them a good 3/4″ to an inch wide and thick.

After all the fries are in the water, turn the heat on high and wait for it to start boiling.  Always add potatoes to COLD water as they will heat more evenly.

Once it comes to a boil, set your timer for 5 minutes and start preheating your oven to 425 degrees.  You can also take this time to line your favorite cookie sheet with parchment paper.  Sure makes cleanup a breeze.

Once the timer goes off, drain the potatoes and then put them back into the pot.

 

Here comes the magic part……

 

fat free french fries

Add 1 tablespoon of flour, and 1 teaspoon of garlic powder, onion powder, paprika, and chili powder to the potatoes in the pot.  You can also add salt and pepper now if you want, or wait until they’re done.

Now place the lid securely on the pot, and while holding both the pot and lid in place….

 

SHAKE IT UP!

 

A good 5-10 seconds of shaking will not only distribute all the seasonings to the potatoes, but it will also smash up the edges a bit – and these are the yummy parts that get crispy!

Seriously!  Try it.

After a good shaking or two, spread these babies out on your cookie sheet and bake for about 20-25 minutes.

What comes out is pure fat free french fry heaven.

Now if you didn’t slice your fries thick enough, as I mentioned earlier, they will just turn to mush at this step.  Oh they’ll bake up just fine, but they won’t be french fries.  They’ll be nicely browned, amoeba like, globs of potatoes.

But hey – if that’s your thing…. 🙂

______________

We had these for lunch today, with just a splash of malt vinegar and a bit of ketchup.   Mmmmm.  They served very nicely with our Vegan Tuna Salad Sandwiches. 

Oven Baked, Fat Free French Fries.

They’re crispy, they’re crunchy, they’re fat free, and they’re 100% french fry yumminess.

Go on, give them a try!

4.75 from 8 votes
fat free french fries
Print
Crispy, Oven Baked, Fat Free French Fries
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Crispy, oven baked, fat free french fries. You've never had baked french fries this good. The secret is in the shaking - go ahead and shake things up!
Course: Main
Cuisine: American
Servings: 3 -4 servings
Author: Chuck Underwood
Ingredients
  • 7-8 Potatoes (small - med)
  • 1 Tbs flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • salt and pepper to taste
Instructions
  1. Clean and slice potatoes into fairly thick french fries 3/4" to 1" thick
  2. Add to pot of cold water (enough to cover) and bring to boil.
  3. Boil for 5 minutes.
  4. Preheat oven to 425 and line cookie sheet with parchment paper.
  5. After boiling, drain potatoes and place back into pot.
  6. Add all seasonings, cover, and shake to distribute.
  7. Spread evenly on cookie sheet and bake for 20-25 minutes.

 

fat free french fries

 

 

Love My Recipes? Join my Private BNV Club!
8445shares

Filed Under: Featured, Mary's Mini, Most Popular Recipes, Potato Dishes, Recipes

Previous Post: « Waffle Iron Hash Browns
Next Post: Our Top 10 Recipes of 2014 »

Reader Interactions

Comments

  1. diane

    December 29, 2014 at 8:47 am

    Does it matter what kind of flour you use? Will it work the same with w/w or w/w pastry flour or do I have to use a white unbleached flour? What did you use?

    Reply
    • Chuck Underwood

      December 29, 2014 at 9:04 am

      I simply used what I had – which was King Arthur’s White Bread Flour. I don’t think it will make a difference. I will try it with w/w next time and let you know.

      Reply
  2. 2lbs of Starch

    December 29, 2014 at 11:51 am

    Hey, I’ve seen this recipe around lately. I’m going to try it!

    Reply
  3. Sunny

    December 30, 2014 at 6:40 am

    Great recipe, looks amazingly tasty. Wondering – could this work with sweet potatoes? Would any adjustments be required eg less boiling time or maybe steam instead of boiling?

    Reply
  4. carps

    January 1, 2015 at 8:22 pm

    Just made these, and they were delicious – a big hit with the whole family! We are four days in to this new way of eating, and missing our oil! This made us feel indulgent without compromising. Thank you!

    Reply
    • Chuck Underwood

      January 2, 2015 at 8:27 am

      Welcome and thanks for the comment! The craving for oil will eventually go away, and then the slightest taste will be noticeable. I’m so glad you decided to take this journey! Let me know if there’s anything I can do to help!

      Reply
  5. E Jeff

    January 2, 2015 at 5:31 pm

    We made these for the first time and they were really great turned out exactly as you said they would. Felt like we were having a real treat. Thanks for the recipe!

    Reply
    • Chuck Underwood

      January 2, 2015 at 7:46 pm

      You’re very welcome! Glad you enjoyed them!

      Reply
  6. Heather N

    January 3, 2015 at 6:00 pm

    Made these for lunch today to go with our bean burgers and they were fantastic! Loved the flavor! Thanks so much for sharing.

    Reply
    • Chuck Underwood

      January 3, 2015 at 7:42 pm

      You’re very welcome Heather! Glad you enjoyed them.

      Reply
  7. Mel

    January 4, 2015 at 6:39 pm

    We had these tonight with bean burgers! Very, very, very good! This recipe is a keeper.

    Reply
  8. Sheri

    January 10, 2015 at 9:39 am

    Delicious! Made these today for lunch! Yum!

    Reply
  9. Staceyb

    January 17, 2015 at 7:33 pm

    These are awesome! Made them tonight and the entire family devoured them.
    Definitely a keeper! Thanks for the recipe 🙂

    Reply
  10. Amy Johnson

    February 16, 2015 at 7:46 am

    These sounds amazing! I have them in the oven right now, and I can’t wait to try them!!!

    Reply
  11. Zion

    February 17, 2015 at 5:18 am

    We had it yesterday for dinner. It was really good!!!! Thank you!

    Reply
    • Chuck Underwood

      February 17, 2015 at 8:07 am

      Glad you enjoyed them!

      Reply
  12. Cindy

    February 17, 2015 at 12:22 pm

    These were the BEST textured fat free, oven baked fries I’ve ever eaten!

    Reply
    • Chuck Underwood

      February 22, 2015 at 8:21 am

      Like! thanks 🙂

      Reply
    • Chelse

      September 3, 2018 at 4:02 pm

      What kind of potatoes did you use for these?

      Reply
  13. Cynthia P

    February 23, 2015 at 8:06 pm

    These are fantastic – hands down the best oven baked fries ever. I wouldn’t have believed how crispy they could be without oil until I tried them myself. I’ve had these 7 out of the past 9 days, and they just keep getting better every time (seriously, you’ve created a monster…). Loving your site – thank you! 😀

    Reply
  14. washbear

    March 4, 2015 at 2:10 pm

    I made these for lunch today– yummy! Loved the texture. Thank you for another great recipe!

    Reply
  15. Jay

    March 9, 2015 at 2:32 pm

    do you think the potatoes can be cooked in the Instant Pot?

    Reply
    • Stephanie

      June 10, 2016 at 2:22 pm

      Yes! I cooked the potatoes whole for 10 min, ran them under cold water, then cut them. Put them back in the IP and put a plate on top and shook away.

      Reply
  16. Charity

    May 20, 2015 at 12:42 am

    I made these this evening, using a spiralizer to make curly fries, boiled for 1 minute, instead of 5, and they were amazing… Best oil-free fries ever!!! Thanks for a great recipe.

    Reply
    • Chuck Underwood

      May 26, 2015 at 1:55 pm

      You are welcome! Glad you enjoyed them! That spiralizer sounds like a cool tool to own…

      Reply
  17. Wayne McIntosh

    May 26, 2015 at 6:07 pm

    I made these, or attempted to but they look nothing like the picture and came out all powered! 🙁 Not trying to be a vegan or anything like that, just wanted something different!

    Reply
    • Dede Djeraudi

      July 22, 2015 at 7:56 am

      maybe try shorter boiling time as someone below suggested.

      Reply
  18. Michelle

    July 12, 2015 at 5:52 am

    Can I use cornstarch?

    Reply
    • Dede Djeraudi

      July 22, 2015 at 7:57 am

      From experience I would say yes. maybe try shorter boiling time as someone below suggested. GOod luck. Enjoy)

      Reply
  19. Shellie .

    July 23, 2015 at 4:24 pm

    All the seasoning came off and stuck to the pot during the shaking. We had to add more once it was on the parchment. Oven is almost pre-heated…

    Reply
    • Heidi

      July 24, 2015 at 4:34 pm

      that happened to me too. Enough stuck to make it okay though, and they are baking right now. We’ll see. I may sprinkle more seasoning on the finished fries.

      Reply
      • Jaymee Miller

        September 10, 2020 at 6:20 pm

        Are these spicy at all? My mom recently transitioned to plant based sos, but she can’t eat anything with even a hint of heat!

        Reply
        • Chuck Underwood

          September 14, 2020 at 7:05 pm

          No

          Reply
  20. 5busyrussells

    August 5, 2015 at 3:22 pm

    Trying these “as we speak,” to go with VLTs tonight (veggies, lettuce and tomato on sprouted wheat toast). They are in the oven and smell wonderful!

    Reply
  21. Cookie

    August 16, 2015 at 5:40 am

    I know we are all about using fresh foods when possible but when I first saw this recipe I had to try it. I only had canned new potatoes so I drained them, dried them on paper towels then jazzed them up with the dry ingredients. My hubby and I ate every last crumb. I think the trick to the crispy is to have the potatoes not too wet.

    Reply
  22. Fuji Kitsune

    August 16, 2015 at 7:41 pm

    To keep things from sticking like potatoes, I use cornmeal. I love the flavor and it works perfectly.

    Reply
  23. Gayle

    August 19, 2015 at 4:26 pm

    WONDERFUL crispy fries! I baked them on a silicone mat (I didn’t have parchment) and they were perfect!!! Thanks so much for this recipe!

    Reply
  24. Pat Montana

    August 29, 2015 at 9:43 am

    Finally made these last night, and WOW, delicious! I used 1 T brown rice flour to make them GFand it worked beautifully. Served them with low fat vegan ranch dip and what a treat!

    Reply
  25. Just Me

    September 2, 2015 at 2:44 pm

    Have made these once a week now since I saw this recipie. Making them again tonight! Thought I owed you a WOW and a thank you. We (me and my 2 teenager boys and hubby) love them and it is just majical how they crisp up.

    Thanks, Nicole

    Reply
  26. Zuzanna Sierotnik

    November 13, 2015 at 6:36 am

    This is great! I’m recommending this recipe to everyone around 🙂

    Reply
  27. Corrine Corky Mickelson Fannin

    January 28, 2016 at 7:43 am

    Thanks, Chuck! I have been baking the fries in the oven but you are absolutely right, they taste like a baked potato. Going to try your recipe tonight. A trick I learned about cutting the spuds – use the apple slicer. BIG time saver.

    Reply
  28. Rosalind Walter

    January 30, 2016 at 11:08 am

    Just got the recipe, sounds great, I’m going to have them in about an hour

    Reply
  29. Susan Leshinsky

    February 8, 2016 at 11:05 am

    My absolute FAV potatoes! Make them at least once a week.

    Reply
  30. Allan Rosen

    March 18, 2016 at 6:17 am

    Great if you want to add fat to your waist and butt. Potatoes should be left in the ground in any form.

    Reply
    • Kathleen melville

      March 28, 2016 at 3:44 am

      Why are you even on this site?

      Look elsewhere!!

      Reply
    • Tina

      March 29, 2016 at 6:58 am

      You are here, why? Go away!

      Reply
    • Bret Salyer

      May 7, 2016 at 2:16 pm

      Coming from a guy who’s only eaten fried french fries, loaded baked potatoes, potatoes au gratin or some other form loaded with dairy/animal fat or oil. No wonder he got fat since 50% of the calories came from fat. It’s not his fault he doesn’t know any better.

      Reply
    • Da St

      May 20, 2016 at 8:20 pm

      Yeah, sorry, that’s BS. A really fast way to reduce fat and lose waist size is to switch to a potato-based diet. Works wonders, quickly and deliciously. Potatoes should definitely be brought out of the ground and used as a primary food.

      Reply
  31. Tina

    March 29, 2016 at 8:50 am

    They are in the oven………

    Reply
  32. Tina

    March 29, 2016 at 9:42 am

    They are good, but didn’t get very brown. I baked for an additional 10 minutes, but they didn’t get any darker. Hmmmm….maybe the cookie sheet was too crowded?

    Reply
    • Chuck Underwood

      March 30, 2016 at 10:35 am

      Possibly…..Make sure you shake them up good too. And I usually use the middle oven rack as well….

      Reply
  33. Sandy Stadelmann

    April 2, 2016 at 2:01 pm

    I made these fries last night with black bean burgers. They were really good! The boiling first took them up a notch from just baking. The seasoning stuck very well. I love your recipes!

    Reply
  34. JoshandCharity

    April 5, 2016 at 8:28 pm

    These are my family’s favorite fries. Thanks so much for a great method that ensures perfect fries every time!

    Reply
  35. Barbara V

    April 13, 2016 at 3:26 pm

    Tried these tonight with russet potatoes. They were very promising for this newly plant strong, potato loving lady! I will for sure try them again with the Yukon golds just like you say.

    Reply
  36. Joe

    April 14, 2016 at 1:28 am

    Will this recipe work without the flour?

    Reply
  37. lisa

    April 26, 2016 at 12:10 pm

    Hi, Chuck! Thanks for sharing this! I was skeptical about using that much paprika and chili powder, thinking they would make the fries too spicy, but I went ahead and used them, and we really loved the fries! One small change I would make is to actually mix the flour and spices together before adding to the drained potatoes in the pot — makes for more even distribution. I also added one teaspoon salt to the spice mix, because I thought it stuck better than when I salted them during the baking time. I left out the pepper altogether, but it could also be mixed into the spice mixture.

    Thanks again for a great recipe and a clever technique! At our house we call these Chuck Fries. 🙂

    Reply
  38. April Garrett

    May 2, 2016 at 8:51 pm

    I was worried about making them too thin, so I probably instead made them a little too thick, but they were so delicious!! They reminded me of potato wedges or “rustic” style fries that you would get at a steakhouse. They are definitely the best no oil fries I’ve tried. So happy to have found this recipe, my whole family loved them! Felt like a sinful treat! 🙂 Can’t wait to play around with the spice mixture and try different varieties. Thank you so much!

    Reply
  39. jan

    May 18, 2016 at 3:45 pm

    can the potatoes be cooled, seasoned and then baked a few hours later?

    Reply
    • Chuck Underwood

      May 18, 2016 at 4:09 pm

      I’ve never tried it – but I really don’t see why not.

      Reply
    • Speedwell

      February 17, 2017 at 9:26 am

      Yes, we do them that way in Ireland without the seasonings and call them “roasties”. Don’t refrigerate.

      Reply
  40. Jessica

    June 7, 2016 at 1:31 pm

    I made these last night and they were delicious! I made the mistake of not checking the done-ness of my potatoes before the timer went off – I had sliced them fairly thin. When I dumped them in the drainer some of them started to crumble. I rolled with it and stirred in the seasoning mixture and spread on the baking sheet. They were more the texture of home fries but my whole family loved them. And they had no idea they were oil free!

    PS, I noticed the skins really crisped up so if you like crispy I would say leave them on. Thanks for a great recipe!

    Reply
  41. Liz Amelia

    September 29, 2016 at 8:11 pm

    Can you use corn flour instead of wheat flour?

    Reply
  42. Michele Tripus Orrson

    October 31, 2016 at 12:56 pm

    Do you peel the potatoes? I have been peeling the potatoes when I make this recipe, but I’m thinking I shouldn’t…

    Reply
    • Alex

      December 8, 2016 at 5:40 pm

      “With Golds, you don’t really have to peel them, or at least I don’t. Just give them a good scrubbing first. If you don’t like peels on your fries, then peel away.” He doesn’t peel them.

      Reply
  43. Kathryn Grace

    November 2, 2016 at 8:45 am

    Totally looking forward to trying these after someone shared them on Facebook. Later today, I’ll pass it along as my pick for #RecipeOfTheDay on my social media. Thanks so much. Those spices got my taste buds dancing!

    Reply
  44. Dale Kidd

    November 11, 2016 at 6:34 pm

    Nice, made this tonight but used smoked paprika and premixed the spices.

    Reply
    • Chuck Underwood

      February 6, 2017 at 8:52 am

      Good idea

      Reply
  45. Claire Alicia Anne Collins

    December 6, 2016 at 3:40 pm

    They are delicious, but I put them in a ziploc bag to shake them in the seasonings. The pot is just too heavy for me. I ended up making a mess the first time and most of the spices clumped up and stuck to the pot.

    Reply
  46. simka johnson

    December 25, 2016 at 10:49 am

    I used sweet potatoes. Perhaps thats is why they didn’t crunch?

    Reply
    • Chuck Underwood

      December 28, 2016 at 3:28 pm

      Most definitely – I’ve found that no matter what I do it’s hard to get sweet potatoes crispy.

      Reply
    • Chuck Underwood

      February 6, 2017 at 8:51 am

      Sweet potatoes NEVER crunch…..unless you deep fry them I guess.

      Reply
  47. Jo

    January 10, 2017 at 9:15 am

    Making them tonight…..do you turn them halfway to ensure even crispness?
    Thanks.

    Reply
    • Chuck Underwood

      February 6, 2017 at 8:51 am

      You can

      Reply
  48. Rebecca

    January 12, 2017 at 7:35 pm

    Eating these as I write this.. they came out sooooo good the whole family loved them. I used tapioca starch instead of flour and it worked great!!

    Reply
  49. Lacey

    January 29, 2017 at 9:12 pm

    Did Kalel copy this recipe on her channel? 😮

    Reply
    • Darcelle Rancourt

      February 20, 2017 at 10:13 pm

      Yes, she did.

      Reply
  50. someone

    February 6, 2017 at 6:26 am

    425 degrees? Daymn that’s hot. My oven doesn’t even go that far. And I also feel like they are just gonna burn in such temperature. Anyways, did these & was pretty good.

    Reply
    • Breanna

      February 27, 2017 at 9:48 am

      Its 425 Farenheight, which is a pretty typical temp.

      Reply
  51. Elizabeth

    March 13, 2017 at 3:15 pm

    These fries are delicious! You don’t even miss the oil! They are Pure French Fry Heaven! Thank you for posting this recipe. Making them again tonight! YUM!!!!!!

    Reply
  52. laura nestell

    March 27, 2017 at 1:22 pm

    I have been making these at least once a week and using the Yukon gold type potatoes does make the best fries. So good and satisfying. My husband loves them. Thanks for the great recipe.

    Reply
  53. Mark Covello

    April 2, 2017 at 10:54 am

    Can these be prepped so you just have to do the bake part when you need them? Has anybody tried that?

    Reply
    • betsey1009

      July 27, 2017 at 8:55 am

      You could cut them and freeze them. I’ve made a glass jar of spices so that’s ready to go. But I don’t know about boiling and then waiting. But try it with one potato and see! What have you go to lose?

      Reply
  54. Anne Marie B

    April 10, 2017 at 7:24 pm

    Hmmm. I am guessing that the reason there is starch on frozen fries is similar. They are usually much smaller though. Perhaps they only blanche them before adding the starch to avoid the mush problem you mentioned happened with smaller fries.

    Reply
  55. Ilkin Engin

    April 13, 2017 at 9:10 am

    jusrt tried the fries, they were awsome!!!!!!!!!! spices and herbs i used was garlic salt paprika powder and dried parsley. will most certainly be making chips like that from now on!!!!!

    Reply
  56. Linda

    April 15, 2017 at 12:36 am

    Just wanted to say I was looking for a way to make oil-free “fries” that taste decent; I tried your method and they were great! I used russets, peeled some and left some with the peels, the latter which held their shape better. Although, the bits that fell apart in the shaking process got nice and crispy in the oven 🙂 Also, I subbed cornstarch for the flour and added dried parsley to the spices

    Reply
  57. Dominique Kalpakidou

    May 2, 2017 at 10:00 pm

    I’ve never commented on a blog in my life and I made an account thing just to tell you how AMAZING these fries are!!! No oil?! And the best that I’ve ever made?! You are great, thank you!!! Excited to check out the rest of your blog 🙂

    Reply
  58. ALICE

    May 3, 2017 at 7:13 am

    Has anyone tried these using an air fryer??

    Reply
    • betsey1009

      July 27, 2017 at 8:52 am

      No, but we used our Pizza Pizzazz to cook them last night and they were incredible.

      Reply
  59. Todd

    June 6, 2017 at 10:11 am

    These were a big hit with my kids. They liked it better than how I used to bake these with olive oil. To make them celiac friendly I used sweet rice flour I had on hand. They have asked for me to make them again soon. Thank you for the great and healthier idea!

    Reply
  60. betsey1009

    July 27, 2017 at 8:52 am

    My husband put the boiled potatoes in an extra large bowl, sprinkled some seasoning on top, tossed them, added more seasoning and tossed until they looked good. We cooked them on our Pizza Pizzazz for about a half hour. They were some of the best fries I’ve had in my life! Thank you! I’m having them for lunch again today. PS I quadrupled the seasoning recipe and put it in an empty glass jar to have it ready to go.

    Reply
  61. Noelle Pion

    July 27, 2017 at 6:54 pm

    Hey Chuck… can I parboil ahead of time? I cut way too many fries and so I’m thinking of only baking half tonight and saving the other half…

    Reply
  62. Noelle Pion

    July 27, 2017 at 8:51 pm

    Note to self: when Chuck says to slice these suckers thick, don’t cut them thin. Do what Chuck says.

    Reply
  63. Donnella

    September 10, 2017 at 9:03 am

    I made these as home fries for our weekend breakfast, had to cook 40 minutes (used red potatoes) however turned out amazing!! This is a keeper.

    Reply
  64. AliceDub

    September 10, 2017 at 8:20 pm

    These were good! My hubby & teen gave them 2 thumbs up and there were no leftovers! I may have left the spuds in too big of chunks because I thought they’d be crispier, but I will definitely make them again to perfect my technique.

    Reply
  65. Terri Moses

    September 27, 2017 at 12:02 pm

    Will oat flour work on the crispy oven fries recipe?

    Reply
    • Chuck Underwood

      September 28, 2017 at 11:33 am

      Yes, other people have used GF flours with success.

      Reply
    • Kristi Ison

      September 30, 2017 at 9:45 am

      I used oat flour, and they turned out great!

      Reply
      • Terri Moses

        September 30, 2017 at 9:04 pm

        Thanks very much. Made these tonight. Some with peel and some without. Next time will be without. Not a Vegan but sure do enjoy the recipes from Brand New Vegan!

        Reply
    • Monique van Dongen

      October 16, 2017 at 9:27 pm

      Sure!

      Reply
  66. John Oxley

    September 28, 2017 at 12:31 pm

    I just ate these with Tesco frozen Asparagus (👍) and fish fingers. I used 1 large 353 gram potatoe, cut into 8 wedges. I often cook wedges, but this was the first time without oil. They were crispy on the outside and fluffy inside. I also added a shake of Rosemary. Delish!

    Reply
  67. Marion

    October 22, 2017 at 7:54 am

    Hi, as so many have already stated these are amazing!! Thanks for the great recipe!
    One question though: After draining the potatoes, I put them back into the pot I cooked them in, added the flour and spices and shook them up. A lot of the mix then stuck to the bottom of the pot rather than spreading nicely over the fries. Was I supposed to dry the pot before putting the potatoes back in? Has anyone else had that problem and can advise?
    Best regards
    Marion

    Reply
    • Jeffrey Diehl

      November 19, 2017 at 2:23 pm

      Mine does the same thing but i double the spices so i still get plenty on the fries.

      Reply
  68. Stephen Jernigan

    November 8, 2017 at 6:51 pm

    Made this recipe at least 50 times. Delicious!!!

    Reply
  69. Ellen T

    November 18, 2017 at 7:00 pm

    Tried this recipe and when I went to shake the mixture, my potatoes crumbled and became a mess. Still baked and they were delicious, but how can I avoid this next time?

    Reply
    • Jeffrey Diehl

      November 19, 2017 at 2:20 pm

      Cut your fries thicker, cut down the boil time, or both. I was having the same problem. I cut my fries about 3/4″ thick and boil for 3 min.

      Reply
  70. Pam

    November 20, 2017 at 12:39 am

    Can I use wholewheat flour? Is it important what type of flour you add? Thanks

    Reply
  71. Kate

    December 11, 2017 at 12:34 am

    I tried these tonight but wondered if I should’ve broiled them instead because mine turned out not very brown but hard and floury on the outside. I used Russet potatoes and took the skins off too. Maybe I shouldn’t use very much flour either next time? I really wanted to enjoy them but couldn’t. Tis time to go back to the drawing board again.
    Someone mentioned about how potatoes cause a weight gain but that’s only cause they’re made of starch. But I don’t mind gaining weight cause I need to, but everything in balance is the key. I’ve always enjoyed spuds done all kinds of ways and they’re easy on the digestive system too.

    Reply
  72. Richard Landis

    December 11, 2017 at 9:41 am

    Just plain great. I follow Dr. John McDougall, and any recipe that matches his requirements is for me, and this certainly does. Good job…this will be a staple for me from now on…..by the way, I bought an air fryer, but your recipe is so easy with just a knife, a pot, and a baking sheet w/parchment, there’s no need for the fryer. I’m returning it.

    Reply
  73. Vaneta

    December 16, 2017 at 4:39 pm

    Made these fat free french fries today, they were awesome! Liked the crispy outside and the creaminess of the inside. They actually crunch when you bite into them. Whipped up an avocado hummus to dip them in. Great lunch. Great recipe!

    Reply
  74. Susan Marsh

    January 26, 2018 at 6:06 am

    I made these but used my air fryer – they turned out great! Crispy on the outside and soft on the inside. 10 – 15 minutes on 400.

    Reply
  75. Barbara V

    January 26, 2018 at 3:44 pm

    Yum!!! Sprinkled them with malt vinegar when they were done and we loved them!

    Reply
  76. Pamela

    January 30, 2018 at 3:39 pm

    No more complaining about having to give up fries. These were great!!! Thank you for this recipe.

    Reply
  77. Ella

    February 4, 2018 at 12:37 pm

    Can I just say this is the best chip recipe I have ever used and I’ve used A LOT. I make these all the time sometimes changing the seasoning to mix it up a bit and I made these for friends before and they were insanely impressed ha! Thanks so much great recipe x

    Reply
  78. Deborah

    February 11, 2018 at 1:25 pm

    50 / 50 i was so excited to make this recipe that i shook the pot a lot more than 5-10 seconds so i have half fab fries and half potato gob!! i am sure they will both be great, I love the recipe and will definitely be doing this again – with more control over the pot shaking!
    your photo really sealed the deal – i want mine to look like that – thanks Chuck!

    Reply
  79. Megan

    February 21, 2018 at 11:37 am

    Perfection! I’m a brand new vegan and I can’t believe it can be this delicious without oil even!!! These are crispy and delicious. Best potatoes I’ve probably ever had and for sure the best I’ve ever made.

    Reply
  80. Patricia Alexander

    February 23, 2018 at 11:13 am

    I trued this recipe, followed the recipe exactly and my potatoes did not look like yours and did not get crispy.

    Reply
  81. Serena

    March 14, 2018 at 11:56 am

    When I dipped them in your Vegan Ranch dressing, I died and went to heaven. All other recipes should be deleted from cyberspace. Period. End of story.

    Reply
  82. Mike R

    March 20, 2018 at 11:55 am

    The spice rub did not adhere very well to the potatoes. I need to find a better way for the spice rub to adhere without using oil.

    Reply
  83. Susan

    April 13, 2018 at 2:20 pm

    Hey Chuck,
    I make these all the time. As a shortcut I cook a pot full of whole potatoes in the Instant Pot for 4 min. I let them cool completely then slice wedges and put in a bowl; add the other ingredients to coat and stir.. Then into the oven they go. They are a family favorite to be sure! You can spice them according to your meal or your hearts desire. Thanks for the recipe!

    Reply
  84. Susan

    April 13, 2018 at 9:00 pm

    These are excellent. Exactly as advertised. Fabulous!

    Reply
  85. Teresa

    April 22, 2018 at 6:37 pm

    Tried these tonight and put them in black bean tacos for some added crunch. Delicious!! Wound up eating them by themselves, they were so good!

    Reply
  86. Myra S

    April 23, 2018 at 5:38 pm

    Pretty sure I didn5 do these correctly b3cause they were soft and not crispy a5 all. I used a pampered chef baking pan and maybe m8n3 were too thick. 8 would omi5 th3 chili powder but keep smoked paprika and maybe add some rosemary a5 the end. I will try them again, but fo4 me 5his was a fail.

    Reply
  87. Dani

    April 23, 2018 at 9:20 pm

    You know, I’m not one for repeating recipes. I usually choose to try a new thing rather than make the same recipe again. That is not the case with these fries. I find myself coming back to this recipe over and over again, telling my friends about it, generally evangelizing the joy these fat free (!!!) fries bring me. Thank you for this recipe! And anyone who’s on the fence: try these immediately!

    Reply
  88. Manos

    May 14, 2018 at 12:00 pm

    Tried them tonight for the first time – GOD, what an experience! The best potatoes I’ve ever tasted – and oil-free! I added a teaspoon of ground breadcrumbs to help with the crispiness, They were amazing, thank you so much!

    Reply
  89. Kristen

    May 28, 2018 at 5:27 pm

    My entire family gobbled these up! Absolutely amazing flavor and texture- especially for a zero oil recipe! Thank you so much for making veggie burger night so much tastier!

    Reply
  90. Nikki Rich

    June 28, 2018 at 12:23 pm

    I had these for lunch today and they were great! I used purple potatoes and had some nice crispy bits but also had some that weren’t crunchy enough for my taste. I could have cooked them longer than the 25 minutes in the oven but I was hungry and they made a great lunch!

    Reply
  91. Jill

    July 4, 2018 at 4:00 pm

    I made these using Yukon Gold potatoes, and while the seasonings made for nice flavor (I omitted the chili powder), I wouldn’t say they were “crispy”. More like steak fries, with a little bit of a “skin” on them rather than crunch. I would still make them again, though.

    Reply
    • Penny

      December 26, 2019 at 10:32 am

      Yukon Golds are a less starchy potato, often called “waxy”. . They are best for mashed potatoes. because of their creaminess. Russets or Idaho potatoes are a dryer, starchy potato, often called :”floury”, They are better for making french fries. Try making them again with Russets & see if you are happier with the results. Also, a slightly higher oven temperature (+ 50 degrees) may help to crisp them up better. (Not all ovens run the same & perhaps yours runs a little cool.) . – Blessings!

      Reply
  92. Lili

    September 8, 2018 at 1:40 pm

    I’m glad so many people commented on this recipe.
    So this is the just it;
    •leave skins on & boil whole in pot or 4 minutes in PC,
    •drain potatoes & cut into wedge sizes
    •dry pot
    •stir or mix the seasonings to blend
    •add seasoning to pot & cover w lid to shake & bruise the potatoes,
    •bake in the oven or 10-15 minutes at 400 degrees in Air Fryer
    •Potatoes should turn out Crispy on the outside and Soft on the inside.

    Reply
  93. Kelly A

    October 27, 2018 at 11:35 am

    Yum! The seasonings are perfect! Made them to go with your gyros – to which I’m becoming addicted!

    Reply
  94. Stephanie Green

    November 7, 2018 at 7:39 am

    Hi Chuck! My husband and I are getting ready to start our Mary’s Mini tomorrow and are using your recipes to help us through.. We love this french fry recipe, but it seems like flour is not allowed on the mini. Is the amount so minimal that it’s ok, or would you say to leave it out? Thanks!

    Reply
    • Chuck Underwood

      November 7, 2018 at 4:35 pm

      Just leave it out then. Lots of people have.

      Reply
  95. Silvia

    December 3, 2018 at 8:49 am

    I don’t say this lightly, Chunk, this made you my hero. These are out of the world and just beat Nice Cream as most genius recipe ever invented, and that should say something. Thank you for this, from the bottom of my heart!

    Reply
  96. Kiki

    December 15, 2018 at 9:45 am

    You know that flour has fat in it right lol

    Reply
  97. Kiki

    December 15, 2018 at 9:47 am

    I was wrong about the fat, nevermind

    Reply
  98. Alicia Beavis

    December 30, 2018 at 11:38 am

    Man, oh man! You’ve made this potato lover happy with this. Why I never thought to par boil and add flour, I shall never know but from here on out, this is my go to. DEEEE-LICIOUS.

    Reply
  99. Mary Jacowski

    December 30, 2018 at 3:26 pm

    So good! Can’t wait to make them again

    Reply
  100. Kaley

    January 19, 2019 at 12:31 pm

    Wow these are amazing! Yay! Thank you for this. I used brown rice flour + tapioca starch (wasn’t sure what would be best so I used a combination of both haha) and they turned out perfectly! Also used smoked paprika because I seriously can’t get enough of that wonderful Smokey flavor. Will be making these for a lifetime.

    Reply
  101. Kimbery

    January 26, 2019 at 3:53 pm

    I made these tonight as directed, and used regular russet baking potatoes and brown rice flour. Made them in my convection toaster oven (Breville SmartOven) at 400 convection for about 30 minutes. Really really fabulous!!! Thank you for another great recipe!

    Reply
  102. Krash

    April 5, 2019 at 7:47 am

    I can’t find papper anywhere😭

    Reply
  103. Jill

    June 24, 2019 at 12:25 pm

    Very good fries! Now I gotta try more of your recipes!

    Reply
  104. vegan cook.

    July 14, 2019 at 7:40 am

    They came out moist on the inside, with crunchy skins, But the flour didn’t seem to help, and just made a dry, chalky coating on them. Next time, I’ll try it again without the flour. Also, I used a plate sized, round, plastic container that once held a large pre made store bought salad, to shake them up in. This container worked great, because the 2 halves snapped together tightly, and it could easily be shaken in all directions. Also, to pre cook the potatoes, I used a yellow plastic corn on the cob cooker. It has 2 trenches, to cook 2 corn cobs, one on each side. I just put whole potatoes, in each trench, added a quarter cup of water, and cooked the potatoes for only 3 minutes. Next time, I’ll probably cook them only 2.5 minutes. After they were cooked, I cut them into thick slices/wedges. I premixed the spices. I put the cut potatoes in the big plastic salad container, , put the premixed seasoning on top of the potatoes, snapped the lid on, and shook it up. Almost all the seasoning stuck to the potatoes. I cooked them as directed, but because of the flour, they had a dry, chalky coating. I ate some, but gave the others to someone else to eat. I’ll try it again, without the flour next time.

    Reply
  105. Heidi

    January 18, 2020 at 6:05 pm

    I don’t know what I did wrong, I did exactly as recipe said and paid close attention to the size of my cuts. There wasn’t anything crispy about it. Tasted like a baked potato and soft. No brown crispy goodness. Any advice?

    Reply
  106. Heather

    April 23, 2020 at 10:11 am

    These came out great for me! If I had not made them myself, I never would have guessed they were oil free! So crispy! Now I can enjoy guilt-free fries during the COVID crisis! Thanks for all the great recipes on this blog and stay safe 🙂

    Reply
  107. Lorraine Smith

    May 3, 2020 at 5:41 pm

    Instead of using flour, I use polenta. It gives the fries a more crispy coating. You’re welcome.

    Reply
  108. Steve

    June 25, 2020 at 1:39 pm

    Just did this . Brilliant. Thanks for the recipe

    Reply
  109. Andrew Mush

    June 28, 2020 at 5:47 pm

    Hey Chuck,

    Really excited for this recipe to turn out. QUICK NOTE!

    I think you should put the warning about cutting them too thinly (and the resulting absolute mush fest that ensues) in the part where you wrote “I slice mine pretty thickly, as you’ll see why in just a minute.” By the time I read the warning about them turning to mush, they were already mush! I’m absolutely at fault here. It was my own zeal and lack of careful reading that had me headed in the wrong direction, just wanted to say maybe you should move the warning up to the top of the recipe.

    Still excited for the mush 🙂

    Thanks,
    Andrew

    Reply
  110. Linda Piazza

    July 4, 2020 at 11:40 am

    I just made these to go with our vegan burgers (with tomatoes warm from the garden–yes!) and they were great. My particular potatoes needed to come out of the boiling pot about thirty seconds to a minute before they did, but next time I’ll know exactly where they need to be when I pour off the boiling water. I used the convection setting on my oven, so I needed only about 12 minutes at 425 F. Next time, I think I’ll try Lorraine Smith’s suggestion of using polenta instead of flour. My grandmother used to fry her potatoes in the same grease (I know, yuck, but they were delicious) in which she’d cooked the catfish coated in cornmeal, and little bits of cornmeal would stick to the fries, too.

    Reply
  111. Linda Piazza

    July 4, 2020 at 11:41 am

    Oops! Forgot to put the stars in the previous comment.

    Reply
  112. Doug

    October 13, 2020 at 3:20 pm

    I was a doubter, but now I am a believer. These are so good. We took have of the potatoes and put some of our vegan chili on top and ate the rest with some ketchup. Your recipe is a keeper.

    Reply
  113. Carissa

    December 14, 2020 at 4:57 pm

    Delicious!

    Reply
  114. Vivian

    January 17, 2021 at 5:28 pm

    Great recipe!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
brand new vegan

Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

About Brand New Vegan

Brand New Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Support BNV on Patreon!
Privacy Policy · Terms · Medical Disclaimer· Recipe List

Copyright © 2020
Brand New Vegan, LLC
All Rights Reserved