Comida Kraft
Recipe Box

Un-fried French Fries

No referer *
Un-fried French Fries is rated 4.1879194630872485 out of 5 by 447.
Prep Time
15
min.
Total Time
40
min.
Servings

6 servings

Yes, you can have crisp, golden French fries without the frying. Watch this step-by-step video to see this Healthy Living recipe in action.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 425°F.
  • Cut potatoes into 1/4-inch-thick sticks; place in large bowl. Add remaining ingredients; toss to coat.
  • Spread into single layer on large rimmed baking sheet sprayed with cooking spray; lightly spray with additional cooking spray.
  • Bake 22 to 25 min. or until potatoes are crisp and golden brown, turning after 12 min.

Makeover - How We Did It

Baking these fries instead of frying them, and preparing them with KRAFT Lite House Italian Dressing and KRAFT Reduced Fat Parmesan Style Grated Topping gives you a savings of 285 calories, 20g of fat and 4g of saturated fat per serving when compared to the same amount of fast-food french fries.

How to Easily Cut Potatoes into Sticks

Cut potatoes lengthwise in half; place, cut-sides down, on cutting board. This will hold the potatoes in place when you cut them lengthwise into sticks.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch

Nutrition Bonus

Drive past the drive-through and make these delicious low-fat fries at home. You'll enjoy all the flavor without the fat of the fast-food favorite. And as a bonus, the potatoes provide a good source of both vitamin C and fiber.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 140
Total fat 1g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 200mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Sounds great, but I am confused about the amount of potatoes. Sounds great, but I am confused about the amount of potatoes. It says 1-1/2 lbs, but then in parentheses it says two medium potatoes?? That would be two really BIG potatoes. And I don't see how two MEDIUM potatoes will serve six. Can soneone clarify? << From Tracy, Kraft Kitchens Expert: Thanks for pointing this out! In re-looking at the recipe, we’ve determined that 1 ½ lb. medium potatoes is equivalent to 3, not 2 medium potatoes, so we’ve updated the recipe. Thank you!>>
Date published: 2005-03-03
Rated 3 out of 5 by from The flavor was good but subtle. The flavor was good but subtle. I had problems with the fries sticking to the baking sheet both times I tried making these. Once I used a plain cookie sheet, and the second time I tried it with foil. Both times I used a generous amount of non-stick spray as directed, but it didn’t work for me. It’s also important to make your potato slices a consistent thickness or they won’t all bake at the same rate. After trying this recipe twice, it’s doubtful I’ll give it a third try.
Date published: 2005-04-23
Rated 3 out of 5 by from 1 and 1/2 pounds of potato makes six 4 ounce servings, which is most likely what the nutritional... 1 and 1/2 pounds of potato makes six 4 ounce servings, which is most likely what the nutritional information is based upon and is a reasonable, healthy serving. If you are not sure how much your own potatoes weigh and do not have a scale, you can estimate the weight by comparing the uncooked potato with the size of your fist. A 8-10 ounce potato will be about the size of an average size woman's fist. The recipe sounds good and easy and I will try it!!
Date published: 2005-03-04
Rated 5 out of 5 by from I made this recipe before but cut the potatoes more like traditional French fries. I made this recipe before but cut the potatoes more like traditional French fries. It was good. But this time when I was on the website, I saw the video and saw exactly how it was done. It was a great improvement! I did add some salt after baking them. But they were great! They were hearty planks of potato and goes great with a homemade burger on my George Foreman grill! Plus I don't feel like I ate a ton of grease!
Date published: 2014-05-30
Rated 5 out of 5 by from Have used this recipe but to shorten the cooking time pierce the potates with knife several times... Have used this recipe but to shorten the cooking time pierce the potates with knife several times and microwave until the potatoes barely start to feel soft then I cut them and proceed. They get done more quickly and if not brown enough put under the broiler until the desired browness and crispness are reached. Also occasionally sprinke a little cayenne pepper for some hot hot fries
Date published: 2005-03-03
Rated 4 out of 5 by from I used regular House Italian Dressing and Parmesan Cheese. I used regular House Italian Dressing and Parmesan Cheese. Sprinkled with a little olive oil before baking on a non-stick foil lined cookie pan. Browned nicely, tasted very good. Will make again. However, I may not sprinkle with the olive oil. Found the potatoes to be a little greasy. I think with the oil already in the Italian Dressing it should be enough to help them brown.
Date published: 2007-10-15
Rated 4 out of 5 by from I love this recipe. I love this recipe. However, the first time I made it the potatoes really stuck to the cookie sheet. The next time I made it I halved the amount of dressing and sprayed the cookie sheet well with cooking spray. I also sprinkle the potatoes with garlic and onion powder and other seasoning favorites. I like to make a large amount and freeze some for quick snacks later.
Date published: 2007-01-10
Rated 4 out of 5 by from The great potato debate! The great potato debate! My husband's a diabetic and his diet allows 3 oz. of potato per serving (he usually has 2 servings) which equals 2 starches. So the Diet Exchange: 1 1/2 Starches for this recipe is right on target considering 1 1/2 lbs. potatoes (or 24 oz) would be 2 oz. per serving. Just had to put in my 2 cents - ha! By the way, these potatoes are great!
Date published: 2005-03-04
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