I love good French Fries. The best ones I’ve ever had were in France. Each fry was crunchy on the outside and creamy on the inside. Yum!

I’ve tried several ways of making them at home but I haven’t had much real success. They have been good but not as good as I remember in France.  Most of the time I don’t get the right combination of crunch and softness.

I also don’t like to deep fry anything. So, it occurred to me that if we can roast vegetables, in the toaster oven, why not do French Fries that way.

We have a pretty old Cuisinart Toaster convection oven that is used for about everything but toast.  It’s much handier than turning on the big oven for just two people. It’s just big enough to hold a 9″ pie plate on one shelf. Perfect for baking, roasting and broiling.


This process is based on the French way of making French Fries. It takes advance planning but it is so worth it.

For these French Fries, I started with two medium size Yukon Gold potatoes. I’m using Yukon Gold because that’s what I grew in the garden this year and they taste really good.  I recommend using only organically grown potatoes.

Cut the potatoes into french fry slices. Then place them into a bowl of cold water.  Let them sit in the cold water for at least an hour. This draws out the potato starch. You can see it in the bottom of the bowl. This reminds me of my mother cutting up lots of potatoes, to mash for supper.  She would do them in the early afternoon and let them sit in cold water until time to cook them. With seven people to feed by 5:30 every night, it was real time saver for her.


At least an hour before you want serve the fries, drain the water off of the potatoes and dry them really good. I use a white feed sack towel. It doesn’t have any lint on it.


Place the fries on a baking sheet and lightly coat them with your favorite cooking oil. The oil needs to have a high smoke point.

I like using a Rice Bran oil. It doesn’t soak into the fries and it has a high smoke point.


Place the fries into the Toaster Oven, that is preheated to 425 degrees. Cook five minutes and then turn them over. Cook another five minutes. There should be bubbles starting to appear on the surface of the fries. They should also be getting a little bit tender.


Remove the fries from the oven and let them cool. I just leave them in the pan but I do drain the oil away from them. This step can be done several hours before finishing the fries for your meal.

When you are ready to finish the fries, place them back into the toaster oven with the broiler turned on. Now broil them for five minutes, turn them and broil for another five minutes. If they are not crispy and golden, then repeat the process, keeping a close eye on them.

Salt them before serving and enjoy some of the best fries you’ve ever had without having to use a lot of oil or doing deep frying.


It’s also safer to eat your own fries made at home than eating what most restaurants serve. Unless a restaurant devotes a fryer to nothing but French Fries, the oil will be contaminated with gluten from flour coated items being fried in it. Always ask before ordering french fries at a restaurant.

One last thing. I learned to eat my fries with mayonnaise in France. Decadent yes, but very good and I don’t eat them everyday.  Make sure it is a gluten free mayonnaise.


Karen IMG_2749

Coming Attractions: EGG DROP SOUP  with homemade chicken broth and miso.

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  1. Can’t wait to try them! I love French Fries and because most restaurants serve frozen fries from a supplier, they likely have been very lightly floured to preserve color & so that they fry to that golden color, therefore I do not order them. Also, about 20 years ago a co-worker of mine introduced me to eating fries with mayo & I have done it ever since. I was never a fan of ketchup anyway.

    Liked by 1 person

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