Crispy Oven Baked Fries (Printable Version)
Golden, crunchy fries baked to perfection with a sprinkle of flaky sea salt and savory seasonings.
# What You Need:
→ Potatoes
01 - 2.5 pounds russet potatoes
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1½ teaspoons sea salt, plus extra for finishing
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder (optional)
06 - ½ teaspoon smoked paprika (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
02 - Wash and optionally peel the potatoes. Cut into sticks about ⅜ inch thick for even cooking.
03 - Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel.
04 - In a large mixing bowl, toss the dried potato sticks with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheets, making sure they do not touch to promote crispiness.
06 - Bake for 20 minutes, then flip fries with a spatula and rotate the trays. Continue baking for an additional 15 to 20 minutes until golden and crisp.
07 - Remove the fries from the oven and immediately sprinkle with extra sea salt. Serve hot.
# Expert Advice:
01 -
- They crisp up beautifully without a single drop of deep fryer oil, so you can feel good about seconds.
- The prep is simple enough for a weeknight, but impressive enough to serve at dinner parties.
02 -
- Skipping the soak leaves too much starch on the surface, and your fries will never get that shattering crunch.
- Drying the potatoes thoroughly after soaking is non-negotiable, any lingering water steams them instead of crisping them up.
03 -
- If your oven has a convection setting, use it for even more consistent browning and extra crispiness.
- Don't salt the fries before baking, it draws out moisture and makes them soggy, save the flaky sea salt for the very end.