These Paleo Baked Fries are the best way to eat potatoes. Crispy, flavorful, and so easy! Whole30 compliant as well!
So it's only taken me 100 times of making these before I shared them. Actually, it's probably been more than that. I make these 2-3 times a week, for the last 10 months. They are hands down the best way to make fries and I know you will love them as much as we do. After making them so many times I have it down perfect on times and temperature.
Pictured are fingerling potatoes which are one of my husbands favorites, but you can use any potato for this. I recommend buying organic because they are in the dirty dozen and highly sprayed with pesticides. If you can get them from a local farmer even better- those are always the best ones we have when I buy them at the market.
The method is simple with only a couple important tips. DRY the potatoes after cutting them. A dry potato is a crispy potato. Also, I like to use parchment paper because it keeps them from sticking to the pan and makes clean up easy. I always and forever use Real Salt Season Salt and no, this isn't a sponsored post, we just truly love it! Like, love love it! We go through those bottles so fast, but it's the best. It's what I recommend because it has no weird ingredients in it, is paleo and Whole30 compliant, and is so delicious!
*Notes are updated for low fodmap version.
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Paleo Baked Fries
Ingredients
- 1 ½ pounds potatoes
- 2 tablespoons avocado oil
- 1 ½ tablespoons Real Salt Season Salt
Instructions
- Preheat the oven to 425° and line a sheet tray with parchment paper.
- Slice potatoes into ½ inch slices, or cut fingerlings in half. Dry the potatoes thoroughly and place on the sheet tray.
- Toss with avocado oil and then add the season salt. Toss again to evenly cover all fries.
- Place as many cut-side-down as you can. This will help them get brown and crispy. Bake for 30 minutes, flip and bake for 15-20 more minutes.
Notes:
Nutrition Information
Viece says
My potatoes stuck to the parchment. I drizzled in oil. What did I do wrong?
Jessica DeMay says
Hi Viece- I'm not sure. Using parchment and oil should make them not stick. Maybe a little, but not much. Sorry that was an issue.
Berkeley says
These are amazing! I have made these multiple times and this recipe is incredibly easy and fool proof. Thanks for another great recipe!
Jessica DeMay says
You're welcome! Thanks for trying them and I'm so glad you like them!
Ashley says
Let me start by saying that I have made these multiple times now (with a homemade seasoning salt) and they are awesome! Big hit with the whole family! I have noticed though that when I go to flip, I'm having troubles with some of the potatoes sticking to the foil... probably about 1/4 of them do this, which makes it lose the seasoned layer. Have you had troubles with this before and if so, is there a solution?
Jessica DeMay says
Hi Ashley- I notice you said you use foil and that could be the issue. I always use parchment paper and they never stick. I highly recommend trying that. I hope that helps!
Deb says
I love baked fries and have made them similar to yours. I also make a yummy dipping sauce: sour cream, grated Parmesan cheese, and dried chives. Can you healthily it?
Jessica DeMay says
Hi Deb- my suggestion would be use coconut cream, nutritional yeast, and chives. I can't say it will be quite as good, but that would be my best guess at a healthy version of it. Let me know if you try it 🙂
Diana Richardson says
I made this recipe last night just as you suggested and it was AMAZING! Actually, everything I made last night was from your website and it all was a home run! We had the chicken tenders, fries, ketchup, and ranch. It was day 6 of whole30 for me and the meal was just what I needed to make me feel like I was eating "normal" food again. Thank you for posting such great recipes! Please keep them coming.
Jessica DeMay says
You're welcome, Diana!! Thanks for the sweet comment! I'm so glad you enjoyed 4 of my recipes. Doing a Whole30 isn't tough with the right recipes 🙂 Thank you for the great feedback!
CBC says
This recipe looks great. What are you dipping the fries in? Do you have a sugar-free recommendation?
Jessica DeMay says
I have a great ketchup recipe here that is naturally sweetened: http://www.jaysbakingmecrazy.com/2015/04/07/paleo-whole30-ketchup/
I hope you enjoy!
Stephanie Morey says
I made the potatoes last night, and they were very tasty. I will definitely use this recipe again! I didn't have any avocado oil so I used olive oil. I will have to buy some avocado oil before I make them the next time.
I look forward to trying more of your recipes.
Thanks!
Stephanie Morey
Jessica DeMay says
I'm so glad you like them Stephanie! I've used olive oil before and it works great too. Thanks for all your support!!
Andrea B. says
This is the second recipe I've seen tonight with avocado oil. Looks like I'm picking some up this weekend.
Jessica DeMay says
Awesome! You will love it, Andrea! I use it all the time 🙂
Lisa says
I don't have avocado oil. What else can I use?
Jessica DeMay says
Hi Lisa! I have made these many times with many different oils and avocado is the best. So my first recommendation would be to buy some, but if you don't want to, you can use melted coconut oil, olive oil, or good quality lard (like FatWorks-https://fatworks.wazala.com/category/lard-almighty/). Lard would be my second choice because it makes everything delicious! I hope that helps and I hope you enjoy them!
Mary Ann | The Beach House Kitchen says
Your husband and I have something in common besides loving your recipes! My favorite potatoes are fingerlings too! These look great! I also have a new follower for your blog...my son Casey! He is really interested in the Paleo diet!
Jessica DeMay says
Thanks, Mary Ann! Those fingerlings are so good! Hey- that's awesome. I hope Casey finds some recipes he likes 🙂
JenM says
What makes this recipe Paleo?
Jessica DeMay says
Hi Jen- the fact that the potatoes are organic, the oil is good quality compared to canola or vegetable, and the seasoning salt doesn't have any sugar or unwanted ingredients.