Dr. Spencer’s Baked Fries

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If you have been following me on Facebook, you will notice that I eat a lot of fries. In fact, I loved French Fries so much as a kid, my parents used to tell me I was going to turn into a “fry fry.”

I found out in middle school that you can’t eat fast food french fries and have the body you want, so I quit eating them as much. In college and medical school, I rarely ever ate them. I wanted abs and clean coronary arteries, so it made sense.

However, I started eating a lower fat higher carbohydrate diet (see part 1, part 2, part 3) and started getting creative. I saw a friend on Facebook post about making fries so I started trying making my own fries that were tasty but low in fat.

The first time I tried, it was a disaster. I used russet potatoes and they fell apart and got burned. The next time I tried, I got white potatoes. These were much better in terms of texture after baking, but the best fries turned out after my brother bought some Yukon gold potatoes.

The Yukon Gold potatoes had the right texture after baking. I don’t know if it was due to the waxier texture or what, but they were the best.

The baked fries are a perfect addition to lean hamburgers for a Go-To Meal. I try to do this once a week if possible. Don’t worry, white potatoes are not bad for you. In fact, they can be a very healthy part of your diet.

Here is what you do:

  1. Get the Yukon Gold potatoes. Or white if you can’t get the gold.
  2. Preheat oven to 400 degrees f
  3. Start slicing the potatoes up to your preferred size. Smaller cook faster of course and can burn easier so be careful.
  4. Throw them onto a non-stick cookie sheet. Spray with some olive oil and top with salt. If you want to get crazy, start adding some other seasoning like garlic.
  5. Bake for about 30-40 minutes or until they are browned to your liking.
  6. Put on the side of your lean hamburgers and big ass salad 🙂


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