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PREP TIME: 10 minutes
ACTIVE TIME: 10 minutes
INACTIVE TIME: 25 minutes
Olive oil spray
1 russet potato per person (or ½ potato per
person if using as a side dish), peeled (see
Salt and black pepper to taste
Garlic powder, optional
Vegan sauces (such as ketchup, barbecue
sauce, mustard, or ranch dressing; glutenfree, nut-free, and/or soy-free if necessary),
for dipping
1. Preheat the oven to 450°F . Line
baking sheets with aluminum foil—you
can fit about 2 potatoes per baking sheet,
so do the math. Lightly spray the foil with
olive oil.
2. Slice each potato into similarly sized
strips or wedges. It’s important that they’re equal size so that they cook evenly.
3. Spread out the fries on the prepared baking sheets. Spray a light coating of olive oil over the fries.
Sprinkle them with salt, pepper, and garlic powder (if using). Toss to coat and rearrange the slices on the
sheet so they’re not touching (as much as possible). This will help them get more crispy.
4. Bake for 25 to 30 minutes, flipping them once halfway through to ensure even cooking. Once they’re
crispy and lightly browned on the outside but easily pierced with a fork, they’re ready. Remove from the
oven and serve immediately with the preferred dipping sauce(s).
You don’t need to peel the potatoes if you’re in a hurry, but I recommend it—it really makes a difference in flavor and texture