Patatine Fritte Recipe
Skinny French fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Seasoning & oil
Method
Prepare potatoes
- 1
Wash and peel
Scrub the potatoes under cold running water. Peel them with a vegetable peeler if you prefer skinless fries (for extra crispness you can leave the skins on).
- 2
Cut into skinny fries
Slice each potato lengthwise into 1/4-inch (6 mm) thick planks. Stack a few planks and cut again lengthwise into 1/4-inch sticks so all fries are uniform in thickness for even cooking.
- 3
Rinse starch
Place the cut fries in a large bowl and cover with the cold water specified. Swirl and drain the water 2–3 times until the water runs less cloudy to remove excess surface starch.
- 4
Drying & seasoning
- 5
Drain and dry
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — removing surface moisture is essential for crisp fries. Let them air-dry for 10 minutes if needed.
- 6
Toss with oil and seasonings
Transfer the dried fries to a large bowl. Add the extra-virgin olive oil, sea salt, black pepper, and, if using, garlic powder and paprika. Toss gently and evenly to coat each fry lightly with oil and seasonings.
Cook (oven method - healthier)
- 7
Preheat
Preheat the oven to 230°C (450°F). Place two large rimmed baking sheets in the oven while it heats to make the surface hot; this helps the fries crisp quickly.
- 8
Arrange fries
Working in a single layer, spread the oiled fries across the hot baking sheets, leaving space between pieces. Do not overcrowd — use both sheets if necessary.
- 9
Bake and turn
Bake for 12 minutes, then remove the sheet and flip each fry using a spatula or tongs. Return to oven and bake another 8–12 minutes until golden and crisp (total 20–24 minutes, depending on thickness and oven). If needed, switch racks for even browning.
- 10
Final crisp (optional)
For extra crispness, broil on high for 1–2 minutes while watching closely to avoid burning.
Serve
- 11
Remove fries from the oven and transfer to a serving bowl or platter. Taste and season with a little more sea salt if needed. Serve immediately while hot and crisp. Suggested accompaniments: ketchup, aioli, or your favorite dipping sauce.