Sheet Pan Potato Wedge Fries

These homemade Sheet Pan Potato Wedge Fries are perfectly soft on the inside and crispy on the outside making them a delicious side dish or snack! They are made with four simple ingredient and do not contain any gluten, grains, dairy, nuts or sugar.

When I removed grains from my diet, I found it impossible to find French fries that weren’t coated in corn flour or some form of grain flour. Plus, French fries can be a risky option at restaurants because they are often fried in the same oil as gluten containing foods. I was not willing to accept a life without French fries because fries are life. These Sheet Pan Potato Wedge Fries made me forget about my dietary restrictions as soon as I tasted them! Goodbye store bought and restaurant fries, hello delicious homemade fries! I enjoyed these fries so much that I started to bring them to every get together and it turned out everyone else loved them too!

Ingredients:

I have learned that less is more in terms of getting the best French fries which is why this recipe only uses four ingredients:

• Red potatoes
• Salt
• Pepper
• Extra virgin olive oil

Storing & Reheating Options

These Sheet Pan Potato Wedge Fries can be stored in the refrigerator for up to 5 days. For the best results, reheat them by placing them on a baking sheet and cooking them at 350 degrees for 5-10 minutes. You can also heat them in the microwave but they don’t reheat as well as they do in the oven.

If you are bringing these to a get together or making them ahead of time, I suggest baking them 15 minutes on each side and then placing them in the refrigerator. When you are ready to eat them, place them in the oven and cook at 375 degrees for about 10-15 minutes to warm them up and then broil them for 5-10 minutes to get that crispy outside.

The Perfect Dipping Fries

The dipping options for these delicious Sheet Pan Potato Wedge Fries are endless. Here are my favorite healthier dips…

• Primal Kitchen’s Organic Unsweetened Ketchup
• BBQ sauce (my favorite is Tessemae’s Matty’s BBQ)
• Mayo (I like Primal Kitchen’s Mayo with Avocado Oil and Chipotle Lime Mayo)
• Hot sauce and honey
• Mayo and hot sauce
• Primal Kitchen Ranch Dressing
• Mustard

The dipping possibilities are endless with these homemade fries! I would love to hear what your favorite type of dip is. Let me know by leaving a comment below!

How to Make Sheet Pan Potato Wedge Fries

Making these perfect homemade French fries is as simple as cutting the potatoes, coating them in the seasoning, and baking them until they are golden brown.

• Step One: Preheat the oven to 375 degrees. Use cooking spray or extra virgin olive oil to grease a large baking pan. This is an important step as it helps make the fries crispy! Cut the potatoes in half lengthwise, then cut each half into 4-5 wedges depending on size of the potato. Place the potato wedges in a large bowl and add the salt, pepper, and extra virgin olive oil. Use your hands to combine the ingredients making sure to coat the potatoes thoroughly. Place the potato wedges on the greased baking pan in a single layer. Sprinkle extra salt and pepper on top if desired.
• Step Two: Place the potato wedges in the oven at 375 degrees and cook for 15-20 minutes. Remove the baking pan from the oven and flip the potato wedges. Place the baking pan back in the oven and continue to cook for 15-20 minutes. To get perfectly crispy fries, broil them for 5-10 minutes at the end.

I hope you enjoy these Sheet Pan Potato Wedge Fries as much as I do! Let me see what your making by tagging me on Instagram @theglutenfreegrasses or by leaving a comment below!

-Kelsey