Potatoes
600 g · fresh (cooking type A or B)
Community recipe
Crispy Homemade Fries
Crispy homemade fries from fresh potatoes baked in the oven are a great and safe alternative to fast food fries. For histamine intolerance, it is crucial to use fresh, non-sprouting potatoes and a quality fat with a high smoke point.
- Prep
- 25 min
- Cooking
- 25 min
- Total
- 50 min
- Servings
- 2
- Difficulty
- Easy
- Category
- Side dish
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Lard
2 tbsp · meltedsea salt
1 tsp · without added iodine or anti-caking agentsRosemary
1/2 tsp · optionalMethod
- 1
Step 1
Wash the potatoes thoroughly, peel them, and cut them into evenly thick fries (approx. 1 cm).
- 2
Step 2
Soak the cut fries in cold water for 15 minutes to remove excess starch.
- 3
Step 3
Drain the fries well and dry them thoroughly with a clean kitchen towel.
- 4
Step 4
Preheat the oven to 210 °C (convection). Line a baking sheet with parchment paper.
- 5
Step 5
In a bowl, toss the dried fries with melted lard or ghee and dried rosemary. Do not add salt yet, so the potatoes do not release water and remain crispy.
- 6
Step 6
Spread the fries on the baking sheet in a single layer, ensuring they do not touch each other.
- 7
Step 7
Bake for approximately 20–25 minutes until golden and crispy (you can turn the fries halfway through baking).
- 8
Step 8
Immediately after removing from the oven, sprinkle the fries with sea salt and serve immediately while fresh.