Crispy Oven Baked Fries

My roommate came home one afternoon raving about these crispy oven-baked fries she'd had at a restaurant, and I remember thinking: why not just make them at home? That first attempt was honestly a disaster—soggy, unevenly cooked, practically steamed. But I kept tweaking, soaking, and eventually discovered that patience with the potatoes and a really hot oven were the secret. Now these are the fries I make when I want something that tastes indulgent without the deep fryer guilt.

I made these for a small dinner party last spring, and my friend who's usually skeptical about "healthy" versions of fried foods actually asked for seconds. Watching someone's face light up when they bite into a fry that's genuinely crispy—not just theoretically healthier—that's when I knew I'd nailed it.

Ingredients

• Russet potatoes (1.2 kg or about 2.5 lbs): These are the workhorse—starchy enough to get truly crispy, which is the whole point.
• Olive oil (3 tbsp): Enough to coat everything evenly, but not so much that you're basically frying them.
• Sea salt (1½ tsp, plus more for finishing): The flaky finishing salt is non-negotiable; it adds texture and those little bursts of flavor you can't get from table salt.
• Freshly ground black pepper (½ tsp): Grind it fresh if you can—pre-ground loses its punch.
• Garlic powder (½ tsp, optional): Adds a whisper of depth if you want something beyond plain.
• Smoked paprika (½ tsp, optional): This is where you can make them your own; it brings a subtle warmth without overpowering.

Instructions

Heat your oven and prep the pans:

Preheat to 220°C (425°F) and line two large baking sheets with parchment paper—this prevents sticking and cleanup is so much easier. You want it properly hot before the fries go in.

Prep the potatoes:

Wash and peel them (or leave the skin on if you prefer), then cut into 1 cm thick sticks—uniformity is your friend here because it means everything cooks at the same rate. A sharp chef's knife makes this go faster and keeps the cuts clean.

The starch soak (this is crucial):

Soak the cut potatoes in cold water for at least 30 minutes; this removes the excess starch that would otherwise trap steam and make them soggy. Drain them well and pat completely dry with a clean kitchen towel—any moisture left behind will steam them instead of crisping them.

Coat evenly:

Toss everything in a large bowl with olive oil and your seasonings until every stick is lightly coated. The oil helps them brown; the seasonings go on now so they stick to the surface.

Arrange thoughtfully:

Spread the fries in a single layer on the baking sheets without crowding—they need air circulation all around to get crispy, not just on top. If they're touching, they'll steam where they meet.

The bake:

Bake for 20 minutes, then flip them with a spatula and rotate the trays (oven hot spots are real). Bake another 15–20 minutes until they're deep golden and crisp all over; this is where patience pays off.

Finish and serve:

Pull them out of the oven and immediately sprinkle with flaky sea salt while they're still hot—it melts slightly and clings to the surface. Serve right away because they're best enjoyed warm.

Save

There's something almost meditative about flipping a tray of golden fries halfway through and catching that moment when you know they're going to turn out right. That warm, starchy smell filling the kitchen—it feels like more than just cooking.

Getting That Restaurant-Quality Crunch

The secret isn't fancy equipment or some special ingredient—it's actually about understanding what makes potatoes crisp. Starch holds moisture, so soaking removes it; air circulation crisps them on all sides; and high heat finishes the job. Once I understood the why behind each step, I stopped worrying about whether mine were "good enough" and started making them confidently every time.

Variations Worth Trying

These fries are a blank canvas, which is part of why I love them. I've added curry powder for something warm, tossed them with fresh rosemary after baking, and even tried a dusting of nutritional yeast for something cheesy-tasting. Yukon Gold potatoes give you a creamier texture if you want something less crispy but still delicious.

Serving and Storage Tips

Fresh from the oven is always best, but I've reheated leftovers by spreading them on a sheet and putting them back in a 200°C oven for about five minutes to restore some crispness. They keep in an airtight container in the fridge for a few days, though I'll admit they rarely make it that long.

• Serve with ketchup, aioli, mayo mixed with sriracha, or whatever dipping sauce calls to you.
• A squeeze of fresh lemon right at the table adds brightness that plays beautifully against the salt and crunch.
• If you're feeling ambitious, a sprinkle of fresh parsley or chopped chives after baking brings a little color and freshness.

Save

These fries have become my go-to side dish for almost everything, and I love that they feel like a small treat without any of the heaviness. There's real joy in something this simple done well.

Recipe FAQs

→ How do I achieve crispy fries in the oven?

Soaking cut potatoes in cold water removes excess starch. After drying thoroughly, toss with oil and spread evenly on baking sheets to avoid steaming, then bake at high heat for a crispy texture.

→ Can I use other types of potatoes?

Russet potatoes are best for crispiness due to their starch content, but Yukon Gold offers a creamier texture if preferred.

→ Is it necessary to flip the fries during baking?

Yes, flipping halfway through cooking promotes even browning and crispness on all sides.

→ What seasoning options enhance flavor without overpowering?

Sea salt provides a clean finish, while optional garlic powder and smoked paprika add subtle depth without masking natural potato flavor.

→ Can convection baking improve results?

Using the convection or fan setting circulates hot air, promoting extra crunch and evenly baked fries.