We all love french fries, or “freedom fries” if we are still in 2001. They are everything we Americans love in a food. Mobile, fried, salty, and most importantly delicious.

But in the world of low carb this and trans-fat that, who can eat a french fry and not feel guilty half the time?

Potatoes are a starch that receives much scorn from the diet world. And in some cases it’s deserved, what with all of us gorging our faces with potatoes, the carb rich little wonders can make you fat pretty fast.

But what if you just ate them in moderation and didn’t douse them in fat or oil? Before, that used to mean a baked potato, which we all know you don’t eat plain.

My friends, I bring to you the “No Fry French Fry”. It’s insanely simple.

Recipe

Ingredients

3 Potatoes (peeled)

Boiling Water

2 Tbsp. Olive Oil

1/2 Tbsp. Salt

Method

Peel your potatoes and cut them into 1/4″ thick slices. Parboil them in some boiling water until you can pierce the potato completely with a fork. Be careful not to overcook them, they’ll become too mushy and no longer usable.

Pre-heat your oven to 350. If you own a convection oven, even better. Use that setting. It helps make for a crisper fry.

Spoon them out of the water and on to a baking sheet. Brush on your olive oil and sprinkle the salt on your fries. Then put the potatoes in your oven. Bake for about 30-40 minutes, keep an eye on the fries, they should puff up and become nice and crispy.

Now treat yourself to an almost guilt free French Fry.

The Unmanly Chef