Herbed Roasted French Fries

Posted by on Jun 11, 2013 in Side Dishes | 2 comments

… Homemade Fries Without a Fryer!

Herbed Roasted French Fries

Do you love fries but have a hard time finding places to get them gluten-free? I do! I covet plump, crispy fried steak fries with a tender, fluffy center. And I regularly yearn for fries with more flavor than simple, plain fries. So I decided to stop the wanting-from-afar, and just create a recipe that I can easily make any time I want. This recipe fit my desires so well, I couldn’t wait to share it with you. So here you go. I hope your cravings for delicious gluten-free, dairy-free french fries now take you no farther than your own kitchen.


Herbed Roasted French Fries with Mustard Dipping Sauce


No Shell Fish Bug No Tree Nuts Bug No Peanut Bug No Soy No Dairy Bug No Gluten BugPrep time: 10 minutes

Stovetop cooking time: 10 minutes

Oven cooking time: 20-25 minutes

Oven temp: 375ºF convection bake or 400ºF regular bake

BBQ temp: If you don’t want to heat up your kitchen, you can “bake” these on your barbecue with the lid down, watching the gauge for the correct “oven” temp.

Makes four servings.


Ingredients for French Fries:

3 medium-large russet potatoes, scrubbed and cut into wedges

3 Tablespoons grapeseed or extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon fresh rosemary, minced

1 teaspoon dried oregano – McCormick’s spices are gluten-free

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon paprika

pinch of cayenne (red) pepper


Ingredients for Mustard Dipping Sauce:

3 Tablespoons lowfat mayonnaise – Hellman’s and Kraft are gluten-free (always check label)

2 1/4 teaspoon dijon mustard 

2 teaspoons freshly chopped parsley



Preheat oven to temperature according to convection or regular baking, as stated above. Line a rimmed baking sheet with foil. Drizzle 1 Tablespoon oil on foil. Set pan aside.

Heat 2 Tablespoons oil in a large non-stick skillet over medium-high heat.

Add potatoes to hot oil and toss in pan to coat potatoes with oil. Cook, stirring occasionally until all sides of fries are crispy and golden.

Add rosemary, oregano, basil, thyme, paprika, and cayenne to potatoes and continue cooking 1-2 minutes longer.

Transfer fries to prepared baking sheet, spreading fries so they don’t touch, and bake on center rack in preheated oven for 20 to 25 minutes, or until crispy on the outside and tender in the center.

Prepare dipping sauce, while fries are baking, by combining mayonnaise, mustard, and fresh parsley in bowl. Stir to combine and set aside to let flavors bloom.

Remove fries from oven when ready and serve hot with Mustard Dipping Sauce.


Safe food is a journey … Thrive!™

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  1. Hi Connie-thanks for all the recipes. I LOVE baked fries and thanks for the great coating ideas. I had never heard of black rice, so went to the Earthly Choice website. I am very concerned about cross-contamination, so even though they state that their rice is GF, I noticed that the company also makes items with gluten. I wrote and asked about dedicated lines and facilities, and they wrote quickly back:

    Good afternoon.

    Our gluten-free products are made on the same lines as our non-gluten free
    products, but after every run we do clean our equipment, and conduct a swab
    test. Our equipment is not considered clean until we reach below 20 parts
    per million.

    Thank you.

    Team Earthly Choice

    So, Connie,–then I wrote back and thanked them for the response and their transparency in providing production details. And that their products would not work for me, however I much appreciated their information.

    For me, cleaning machinery and doing test swabs just doesn’t make me feel safe. Less than 20 ppm isn’t low enough for me, for a food that doesn’t even have gluten in the first place. So I’ll stick with Lundburg rice, which only does rice in their facility. I am wondering if anyone else out there reading the blog, is as concerned about companies that say their foods are GF, and produces food on the same equipment as wheat? There are a LOT of produced foods and companies that I pass on, because of that. Thanks!

  2. Hi Vik- Glad you’re liking the recipes here. And I want to thank you for your “transparency” in all of your research findings. Any extra info is always helpful to someone. I appreciate learning from you and my other readers. It’s truly impossible to do it all myself – so Thanks for your comments. Everyone has different tolerance levels, and learning what certain companies practices are, help us all become better at making educated decisions for our health. I LOVE that!

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