The secret to crispy oven fries? Coat them in egg whites before seasoning, dip in almond meal, then bake in a hot oven.
These baked oven fries are wonderfully crispy and well-seasoned. My kids adore them, so I find myself making them about once a week.
How to make crispy oven fries
Not surprisingly, it’s difficult to achieve the level of crispiness you get when frying in oil. But the method described in the recipe card below, of coating the potatoes in a crunchy coating, then baking them in a hot oven, produces delightfully crispy oven fries.
Is this a healthy recipe?
This would depend on how you define “healthy.” It’s obviously not a low carb recipe, and potatoes do tend to rapidly raise blood sugar even in healthy people. But they also have several health benefits.
These days I eat a low carb diet, so I mostly make this recipe for the kids. They are growing and active and can utilize the carbs much better than I can. But as I said, I only make these oven fries about once a week. I wouldn’t suggest serving this recipe on a daily basis.
How to serve oven fries
As the daughter of a Dutch father, I can’t help but love these oven fries dipped in rich, yellow Dutch mayonnaise, not in ketchup! And if you’ve ever tried real Dutch fries dipped in real Dutch mayonnaise, you know what I’m talking about and won’t react with “eww!” 🙂 It’s a heavenly combination!
As for what main dish goes with these oven fries with, you have many options! They go especially well with broiled burgers, with fried fish, and with oven fried chicken. And don’t forget a vegetable – steamed broccoli is a good, easy option.
What about leftovers?
Like most potato recipes, leftovers of these oven fries will not taste as good as when freshly baked. But if you must, you can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power, or in a 300F oven.
More tasty potato recipes
- Olive oil spray
- 2 large egg whites
- 1/4 cup almond meal
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 lb. russet potatoes (2 medium potatoes)
- Preheat oven to 400 degrees F. Line a baking sheet with foil and spray the foil with olive oil cooking spray.
- In a medium bowl, whisk the egg whites until frothy.
- In a large bowl, mix together the almond meal, kosher salt, black pepper, garlic powder and paprika.
- Cut the potatoes in half lengthwise, then cut each half in two, and then cut each quarter into 1/4-inch-thick fries. Pat dry using paper towels.
- Place the fries in the bowl with the beaten egg whites to coat.
- Transfer the fries to the bowl with the almond meal mixture. Toss to coat.
- Arrange the fries in a single layer on the prepared baking sheet, spacing them a little. Spray with olive oil spray.
- Bake 15 minutes. Remove the baking sheet from oven. Carefully turn fries. Spray again and bake 15 more minutes. Serve immediately.