The Best Oven Fries
Can you make delicious, crispy fries in the oven? Yes! It is also pretty easy to do. You don't need a fryer to achieve perfectly crispy oven-baked fries. Let me walk you through the steps to make the best oven fries using my tried-and-true method.
This is my go-to recipe for fries. I skip frying them because they turn out just as delicious when baked in the oven. Using the oven allows me to multitask in the kitchen or focus on other tasks. To be perfectly honest, I'm not fond of frying. Sure, I enjoy making Buttermilk Chicken Tenders and Garlic Parmesan Chicken Wings, but if I can achieve similar results with baking, I'm all for it.
My family loves these oven-baked fries, and I hope yours will too. Did I mention, these fries are perfect for dipping; they're sturdy and never soggy, which is essential for a great fry.
An essential step in achieving crispy fries is to soak them in cold water for at least 30 minutes before baking. This process is crucial and should not be skipped.
Soaking the potatoes in cold water draws out some of the starch to the surface, resulting in a crispier texture upon baking. Through side-by-side testing with fries that were not soaked, the clear winner was the fries that were soaked before baking them.
STEP 1
Peel and slice the potatoes to a thickness of 1/4 inch. Submerge the sliced potatoes in a bowl of cold water and refrigerate for at least 30 minutes. As an alternative, you may opt to keep the skins on; the fries will be just as delicious.
STEP 2
After 30 minutes drain the water off of the potatoes, pat them dry. Make sure the potatoes are completely dry before continuing.
STEP 3
Lay the potatoes out onto a parchment lined baking sheet, toss in oil and season with salt and pepper. Or your favorite fry seasoning!
STEP 4
Place in a 400° F oven and bake for 20 minutes. Stir, then bake for another 20 to 30 minutes or until lightly browned and crispy. Enjoy!
Russets are hands-down the best potatoes to use when making homemade fries. While other varieties may be used, russets consistently yield the best results in my experience, owing to their high starch content. It's the starch that ensures russet potatoes turn crispy when fried or baked.
Other varieties like Yukon Gold, which are good for making mashed potatoes, don't get as crispy when baked. They lack the high starch content that russets have.
These really are The Best Oven Fries, ever. Skip the bag, and the frying, this recipe is exactly what you are looking for - perfectly crispy fries baked right in your oven.
- 2 pounds russets (peeled and cut 1/4" thick)
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
Peel and cut the potatoes into 1/4" thick sticks. Place in a bowl and cover with water. Place in the refrigerator and chill for 30 minutes.
Preheat an oven to 400° F and line a baking sheet with parchment paper.
Drain the water off of the potatoes. Pat dry and lay out on the parchment lined baking sheet. Toss with the oil, season with salt and pepper.
Place in the oven and bake for 20 minutes. Stir and bake for another 20-30 minutes or until the fries are lightly browned and crispy. Enjoy!
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