Low Histamine French Fries
Crispy, golden, and deeply satisfying, these oven-baked fries hit every note you want without any of the ingredients that tend to cause problems on a low-histamine eating plan. Deep-fried versions and restaurant fries often come with mystery oils, vinegar-based seasonings, or additives that can quietly stack up histamine load — this recipe keeps things clean with just russet potatoes, olive oil, sea salt, and dried oregano. The cold-water soak is the real secret here: it pulls excess starch from the potatoes so they bake up with genuinely crisp edges and a fluffy, tender center rather than turning soft and sad. Patting them completely dry before they hit the oven is another small step that makes a big difference, letting the heat work on browning instead of steaming. A wire rack set over the sheet pan means hot air circulates underneath every fry, so you get even color all the way around without flipping a hundred times. A finishing scatter of fresh parsley adds a bright, herby note that feels a little fancy for a weeknight side. Serves 4, and honestly, you may want to double it.
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 4 medium), scrubbed
- 3 tbsp olive oil
- 1 tsp sea salt, plus more to taste
- 1 tsp dried oregano
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Cut the potatoes lengthwise into 1/4-inch-thick planks, then cut each plank into 1/4-inch sticks. Place the cut fries in a large bowl, cover with cold water, and soak for 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Set a wire rack on a sheet pan.
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