Oven Crispy Tender Fries (Printable)

Golden, crisp, and tender fries baked with olive oil and spices for a wholesome bite.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder (optional)

→ Garnish (optional)

07 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Scrub the potatoes thoroughly, then cut them into fries approximately ½ inch thick.
03 - Toss the cut potatoes in a large bowl with olive oil, sea salt, black pepper, smoked paprika, and garlic powder until evenly coated.
04 - Spread the fries evenly in a single layer on the prepared baking sheet, avoiding overcrowding.
05 - Bake for 20 minutes, then flip the fries and continue baking for an additional 15 minutes until they turn golden brown and crisp.
06 - Remove from the oven, sprinkle with chopped fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside without a drop of oil beyond what coats them—a secret that makes everyone think you're doing something fancy.
  • The whole process takes less time than ordering takeout, and your kitchen smells incredible the entire time.
  • Once you nail the technique, you'll find yourself making these for everything from casual dinners to feeding a crowd.
02 -
  • The soaking trick is real—if you cut your potatoes and then soak them in cold water for 30 minutes before drying and seasoning, you'll release some of the starch and get dramatically crispier results. It's extra work, but it's worth it for special occasions.
  • Temperature consistency matters more than you'd think. If your oven runs cold, those fries won't crisp properly. If you have an oven thermometer, use it—it's one of the best kitchen investments you'll make.
03 -
  • Use parchment paper every single time—it's the difference between fries that stick to the pan and fries that slide right off golden and perfect.
  • If you want championship-level crispiness, double-toss them halfway through cooking—pull them out at the 10-minute mark, shake the pan or toss them gently, then continue cooking. It sounds fussy, but the results speak for themselves.

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