Not healthiest, but (ocassionally) better than takeout!
COMMERCIAL INGREDIENTS:
Potato (94%), Sunflower Oil, Potato Starch, Rice Flour, Pea Flour, Maize Starch, Rice Starch, Salt.
Individually quick-frozen skin on fries made from potatoes, coated in a rice flour batter.
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COPYCAT:
✅ Oil-Free Frozen Skinny Fries (Copycat Recipe)
Ingredients (for 4 servings):
- 3–4 medium potatoes (russet or Yukon gold; skin on)
- 1 tbsp rice flour
- 1 tsp potato starch
- 1 tsp maize (corn) starch
- 1 tsp rice starch (or sub with extra rice flour if not available)
- 1 tsp pea flour (optional but adds authentic texture)
- ½ tsp salt (or to taste)
- Cold water or plant milk (just enough to make a light batter)
🔪 Instructions:
1. Prep the Potatoes
- Scrub potatoes well (leave the skin on).
- Cut into thin fries (matchstick style or about ¼ inch thick).
- Soak in cold water for 20–30 minutes to remove excess starch.
- Drain and pat completely dry with a towel.
2. Make the Light Batter
- In a bowl, mix:
- Rice flour, potato starch, corn starch, rice starch, pea flour, and salt.
- Add a small amount of water or unsweetened plant milk (1–2 tbsp at a time) until you get a thin batter that barely coats the fries.
3. Coat the Fries
- Toss the fries in the batter until lightly coated (you want a thin, almost dry coating).
- Arrange fries in a single layer on a parchment-lined baking sheet or air fryer basket.
- Optional: Freeze in a single layer on a tray for 2–3 hours, then store in a bag for homemade frozen fries.
4. Bake or Air Fry (No Oil)
- Oven: Preheat to 425°F (220°C). Bake for 20–30 minutes, flipping halfway, until golden and crispy.
- Air Fryer: 400°F (200°C) for 15–20 minutes, shaking halfway through.
📝 Tips:
- Crispier Fries? Dust with a bit more starch after coating, before baking.
- For Color: A tiny pinch of turmeric or paprika adds a golden hue (optional).
- Reheating: If making ahead and freezing, reheat in the oven or air fryer straight from frozen.