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How to Make Vodka Watermelon - Everything You Need to Know Guide!

I wanted to make a vodka watermelon. Some people call it infuse a watermelon. Some people charge a watermelon. Whatever you it call it, it is the same thing. A 21 years and older watermelon filled with booze with a 50-50 chance of either coming out perfect or not infusing at all. I’m not trying to scare you out of a spiked vodka watermelon recipe. I’m letting you know up front, if your vodka watermelon didn’t work, keep reading this post to learn how to fix a drunken watermelon that won't absorb vodka on the first go round. How to Soak a Drunken Watermelon With Vodka   Pin this recipe for your next party!

Baked French Fries Recipe in 30 Minutes or Less!

There is nothing that goes better with a grilled burger than French fries. They are easy to order when you are eating at a restaurant but let’s face it, deep fat frying French fries at home is messy and in all honesty, most doctors will tell you baked side dishes are generally more healthy than fried.

That’s why I serve my protein burger of choice with fast and easy homemade baked French fries. No my friends, I didn’t buy them in the frozen food section (not cheap and loaded with extra ingredients you don’t need to eat.)

I whip my homemade French Fries up on the cheap from real deal potatoes and they taste exactly like the season salt fries from my favorite local restaurant – for a whole lot less.

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How to Make Quick, Easy, and Healthy Homemade Baked French Fries – Not Deep Fat Frying Required!

You will need:


Potatoes – I am using Yukon Gold potatoes in this recipes. My in laws grow Yukon Gold potatoes every year in their vegetable garden.  Their self buttering goodness and flavor can’t be beat!

Your favorite type of vegetable cooking oil – I am using peanut oil to get the same flavor of the French Fries from my favorite local restaurant but without the frying mess. Olive oil, vegetable oil, and what have you work too. Although I would stay away from using Coconut oil in this recipe because it has such a high smoke point.

Baking stone – I recommend using a baking stone because it makes the French fries crisp up nicely

Chef’s knife

Cutting Board

Vegetable scrubber
Pastry brush and small bowl

Optional seasoning if desired:  healthy season salt, rosemary, sea salt (or regular table salt,)  or whatever strikes your fancy.

Disclosure: I am including some affiliate links in this post for your convenience.

Step by Step How to Make It

1. Clean the skin of the potatoes using water and the vegetable scrubber. If you don’t want the extra nutrient goodness of the potato peel on your French Fries, you can use a vegetable peeler like this one to peel the skin instead.

I’m going the quick and easy (and lazy healthy) route by leaving the clean potato peels on the potato. It’s low effort way to fancy Nancy looking potato wedges.

2. Use the chef’s knife and cutting board to cut the potatoes in half followed by cutting them into potato wedges. If you are feeding an army, using a vegetable mandolin to julienne  the potatoes will make this step quick and easy.

3. Arrange the cut potatoes on the baking stone or sheet.

4. Pour a small amount of vegetable oil into a small bowl and use the pastry brush with a light hand to brush the hand cut French fried potatoes with oil. The olive / peanut/ vegetable oil is only there to help the potatoes brown in the oven and encourage the seasonings to stick so you don’t need to go nuts and drown the potatoes with oil.

5. Sprinkle your seasoning (if desired) onto the French fries before baking them a 450 degree (F ) oven for approximately 30 to 40 minutes until the French Fries are soft and golden brown. The baking time will depend upon how thick you cut the potato wedges and how soft or crispy you like your French fries.

 Nom! Nom! Nom!

6. Pull the baked French fries out of the oven. Eat, enjoy, repeat!

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