Crispy Oven Baked Fries

I still remember the first time I made these crispy oven baked French fries for my family; it was a simple experiment that turned into a weekend tradition we all look forward to. The golden edges and fluffy inside became an instant favorite, instantly elevating our side dish game.

One evening, when unexpected guests showed up, I whipped up these fries in no time and watched everyone dive in happily—no mess, no stress, just great food and good company.

Ingredients

• Russet potatoes: These are your go-to for that ideal fluffy inside with a crispy outside; Maris Piper works great too if you find them
• Sea salt: Enhances flavor simply without overpowering, plus it helps draw out excess moisture when soaking
• Olive oil: Use good quality; it helps get that golden finish and adds subtle richness
• Ground black pepper: Adds a gentle kick and depth
• Garlic powder and smoked paprika: Optional but they bring that extra layer of flavor that makes these fries unforgettable
• Cold water: For soaking to remove starch and ensure maximum crispiness

Instructions

Prepping the oven and sheets:

Preheat to a hot 220°C & line your baking sheets with parchment — this keeps the fries from sticking and makes cleanup a breeze

Cutting the fries:

Peeling is optional but cutting evenly sized sticks about 1 cm thick helps them cook uniformly and achieve that perfect texture

Soaking the potatoes:

Place the cut fries in cold salted water for 30 minutes; this step is key to washing away excess starch, which means crispier fries

Drying thoroughly:

After soaking, rinse and pat them completely dry with a clean towel—any leftover moisture will steam the fries and ruin that crisp

Seasoning and tossing:

Coat the fries evenly with olive oil, black pepper, garlic powder, and smoked paprika; tossing well makes sure every stick tastes delicious

Baking with care:

Arrange fries in a single layer to avoid steaming; bake for 20 minutes, flip manually to turn them golden on all sides, then bake another 12 to 15 minutes until perfectly crisp

Finishing touches:

Season immediately with a pinch more salt while hot and serve right away for the best experience

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This dish quickly became more than fries for us; it's the comfort food that gathers us around the table, whether it's a quiet night at home or an impromptu celebration.

Serving Ideas That Clicked

I found that serving these fries with a trio of dips like homemade ketchup, garlicky aioli, and a spicy sriracha mayo ever elevates the experience, bringing some variety and fun to the table.

Keeping It Fresh

If you want to prepare ahead, you can soak and cut the potatoes the day before, storing them in cold water in the fridge to save time when it's cook day.

A Time This Recipe Saved the Day

Once when the power went out unexpectedly, I used a portable oven to bake these fries and it turned a potential dinner disaster into a cozy, memorable evening.

• Always have quality parchment paper on hand—it makes cleanup so much easier
• Don't overcrowd the baking sheet; space is key for crispiness
• If you want extra crunch, try giving the fries a light spray of oil halfway through baking

Save

Thanks for hanging out and sharing the joy of crispy fries with me—hope every batch you make turns out just as golden and memorable.

Recipe FAQ

→ How do you achieve crispy fries without frying?

Soaking cut potatoes removes excess starch, drying them thoroughly, then coating lightly with oil before baking on parchment ensures a crispy exterior without frying.

→ What type of potato works best for crispy fries?

Russet or Maris Piper potatoes are ideal as they have a high starch content that crisps well when baked.

→ Can I add flavors to these fries?

Yes, adding spices like smoked paprika, garlic powder, and freshly ground black pepper enhances the taste naturally.

→ Is flipping important during baking?

Flipping the fries halfway through baking promotes even crisping and a golden color on all sides.

→ How do I prevent soggy fries after baking?

Dry potatoes thoroughly before seasoning and baking on parchment paper to avoid moisture buildup that causes sogginess.