Golden, crispy oven fries with fluffy, tender centers made without deep-frying. Soaking, thorough drying, a light cornstarch coating, and high-heat baking help create an irresistibly crisp exterior.
- Prep Time: 45 minutes
- Cook Time: 35–45 minutes
- Total Time: 1 hour 20–30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- Russet potatoes
- Olive oil or another neutral cooking oil
- Cornstarch
- Fine sea salt
- Freshly ground black pepper
- Garlic powder
- Paprika
- Chopped fresh parsley, optional for serving
Instructions
- Preheat the oven to 450°F (230°C). Wash and scrub the potatoes thoroughly, then cut them lengthwise into evenly sized fries about ¼ to ½ inch thick. Peel the potatoes first if desired.
- Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. For advance preparation, they can soak for several hours in the refrigerator.
- Drain the potatoes and spread them over clean kitchen towels or paper towels. Pat them thoroughly dry to remove as much surface moisture as possible.
- Transfer the dry potatoes to a large bowl. Sprinkle lightly with cornstarch and toss until evenly coated.
- Add the oil, salt, black pepper, garlic powder, and paprika. Toss until every fry has a thin, even coating.
- Arrange the fries in a single layer on a large baking sheet, leaving space between them. Use two baking sheets if necessary to avoid overcrowding.
- Bake for about 20 minutes, then carefully flip the fries with a spatula or tongs.
- Return the fries to the oven and bake for another 15–25 minutes, or until deeply golden and crispy around the edges.
- Remove from the oven and immediately season with additional salt to taste. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Russet potatoes work especially well because their high starch content produces fluffy centers and crisp exteriors.
- Soaking helps remove surface starch and encourages crispness, but it can be skipped when short on time.
- Dry the potatoes extremely well before seasoning because excess moisture can create steam and prevent crisping.
- A light coating of cornstarch helps form a crisp exterior. Avoid using too much, which can leave a powdery coating.
- Do not overcrowd the baking sheet. Leaving space between the fries allows hot air to circulate and promotes browning.
- For garlic Parmesan fries, toss the freshly baked fries with grated Parmesan, garlic powder, and chopped parsley.
- For spicy fries, add cayenne pepper, chili powder, or crushed red pepper. Cajun seasoning can also replace the basic seasoning.
- Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat fries at 425°F (220°C) for 5–10 minutes or in an air fryer at 375°F (190°C) for 3–5 minutes for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/crispy-oven-fries-recipe/
