Oven Baked French Fries

These Oven Baked French Fries are so simple and flavorful! In this post I’m sharing a few of my tips and tricks so you too can have perfectly crispy baked oven fries! Serves 4 or about 20 fries per person.

Too soon for another fry recipe?

Is it ever? You may recall, me recently sharing this recipe for baked sweet potato fries. Well that had me thinking, that I could/should do the same with regular fries. Because, why not? However I didn’t want just salt and pepper fries. I was craving more of a seasoned fry that’s simple and just as delicious as my sweet potato fries.

The opportunity presented itself when I decided to re-shoot and update the post and recipe for my mini mac sliders. Although the seasoning is a little different, the technique and method for these fries is a similar. And both yield crispy homemade oven baked fries.

HOW TO GET CRISPY FRENCH FRIES:

• Use medium-sized potatoes that similar in shape. Nothing huge, long or overly big in circumference. You want shorter and thinner fries.
• Soak your uncooked potatoes/fries in cold water. (more on that below)
• Toss in seasoned cornstarch (or arrowroot) before baking. (again, more on that below)
• Place your pan in the oven while your oven is preheating. This gets the pan hot and (with the help of oil) helps keep the fries from sticking.
• Serve immediately. Baked fries will lose some of their crispiness as they sit – they’re still delicious tho!

To Make These Oven Baked French Fries You Will Need:

• russet potatoes – These have less moisture, yielding a crispier fry.
• cornstarch – Aids in crisping the fries when baking.
• kosher salt – Enhances the flavors of the fries.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends additional bold oniony flavor.
• ground black pepper – Adds some subtle bite and flavor.
• avocado oil (or extra light olive oil) – Helps to keep the seasoned cornstarch to stick, while also keeping the fries from sticking to the pan. You will need both the oil and nonstick spray.

Scrub and roughly peel 2 to 3 medium potatoes. You don’t want overly long potatoes, but more short and similar in size. Slice into planks and then each plank into 1/4-inch(ish) strips or “fries”.

Soak the fries in a bowl filled with cold water for 30 minutes or up to 24 hours. If soaking for longer than 2 hours, I personally would refrigerate.

WHY IS IT IMPORTANT TO SOAK POTATOES IN WATER?

Believe it or not, soaking in water will remove the starch from the potato/fries. This in turn will then help the fries crisp up in the oven. I’ve read that it’s the starch in the potatoes that hangs onto moisture/water and is why sweet potatoes (or any potato really) are soggy when baked! I also notice my fries don’t burn as easily when I soak them, due to having less starch I presume. When you go to drain the potatoes/fries you will see that the water is cloudy and starchy looking.

Meanwhile, in a bowl measure and add 2 tablespoons cornstarch, 1-1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 3/4 teaspoon onion powder and 1/4 teaspoon ground black pepper.

WHY TOSS POTATOES IN CORNSTARCH?

Using cornstarch (or arrowroot) is optional. However it does add a light coating to the fries and helps them brown and crisp up in the oven.

Whisk to combine and set off to the side.

Place an empty, rimmed (half sheet pan) metal baking sheet in the oven and then preheat your oven (with the pan) to 425°

Meanwhile, drain the sweet potato fries into a colander and rinse well under water.

Transfer to a clean kitchen towel and towel-dry thoroughly.

While the potato “fries” were in the colander, I quickly wash and towel dry the bowl they were soaking in. Then I threw them back into the clean bowl and added 2 tablespoons avocado oil and tossed to coat.

Add the seasoned cornstarch.

Thoroughly toss to coat.

Once the oven has preheated, use oven mitts to remove the hot pan and place on a heat-safe surface. Generously spray the preheated/hot sheet pan with avocado oil. Then add the fries and spread in an even layer. Bake for 15 minutes.

After 15 minutes, remove the pan and use tongs to carefully turn each fry. If they happen to stick just give it a minute and come back to that one. Once given a chance to cool a little, they should unstick themselves.

Rotate the pan and continue to bake for 20 to 25 minutes or until the fries are crispy.

Serve immediately with ketchup, fry sauce or ranch dressing!

Dip.

Eat.

Repeat.

Click Here For More French Fry and Potato Wedge Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!