Everyone I know loves a side of fries, but with my wheat allergy, I can no longer eat them at restaurants. Too many other breaded things go into the fryer with or before the french fries. Luckily, fries are easy to make at home. Occasionally I make them in the fryer, but because my girls like to eat fries often, I like to know that they are relatively low in fat and few in ingredients. This baked version crisps up nicely if baked on an unlined metal baking sheet.
Serves 4


  • 2 pounds Russet potatoes
  • 2 Tbsp. olive oil
  • 1 tsp. coarse sea salt, like Maldon


Preheat the oven to 400°.

Peel the potatoes and slice them, lengthwise, into fifths. Turn the potatoes on their sides and vertically slice in fifths again. This should yield the traditional French fry shape. If some of the fifths are still too wide, cut those in half.

Place the cut potatoes in a large ziplock bag, pour in the olive oil, seal and shake the bag to evenly coat the fries.

Dump the fries onto an unlined rimmed baking sheet, sprinkle with the salt, and bake for 40 minutes, turning after 20 minutes.

Serve the fries immediately.

Excerpted from The Complete Allergy-Free Comfort Foods Cookbook by Elizabeth Gordon Copyright © 2012 by Elizabeth Gordon.


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