Easy Homemade Fries (GF, DF, Vegan)

My husband and I used to grab frozen tater tots and toss them in the oven or air fryer—because let’s be honest, they’re nostalgic and delicious. But eventually, I started paying more attention to the ingredient labels…and also how I felt after eating them. That’s when it hit me: why not just make my own fries?

Let me just say this—potatoes are not the enemy. Seriously. They’re a whole food, full of minerals, fiber, and resistant starch. No need to eat fifty a day, but you also don’t need to avoid them like they’re a bag of Skittles.

So here’s my simple, flexible, and feel-good method for homemade fries. You can switch things up based on what you have on hand, but I’ve included my go-to steps below.

Ingredients (Serves 2–3):

• 2–3 medium gold or red potatoes (or sweet potatoes), scrubbed clean

• 1–1½ tablespoons avocado oil

• ½ teaspoon garlic salt (or make your own using salt and garlic powder)

• ½ teaspoon paprika

• ½ teaspoon onion powder

• ⅛ teaspoon ground cumin (optional)

• A few cracks of black pepper

Instructions:

1. Slice your potatoes
   Cut into thin fries, matchsticks, or wedges—whatever you like. Thinner slices cook faster and crisp up more, especially in the air fryer.

2. Soak (optional, but worth it)
   Soak the cut potatoes in cold water for 1–2 hours. This helps remove excess starch and makes the fries crispier. If you forget or don’t have time—no big deal.

3. Dry thoroughly
   Pat the fries dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness.

4. Season
   Toss the fries with avocado oil and seasonings in a bowl—or right in your air fryer basket or on your baking sheet if you’re lazy like me (no shame).

Cooking Methods:

Air Fryer
Cook at 400°F for 20–30 minutes, shaking every 5–8 minutes for even crisping.

Oven
Bake at 400°F for 25–40 minutes, flipping halfway through. Thinner fries need less time; wedges take longer.

Serving Suggestions:

Serve hot with your favorite dip: chipotle mayo, ketchup, ranch, or spicy mustard. They’re also great next to burgers, wraps, or roasted veggies.