A Crispy, Oven-Baked Side Dish That Goes With Everything
Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right. These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf or fried chicken.
Baking them at home means you can control the seasoning, skip the deep fryer, and still get that comforting, golden goodness. These fries are simple, budget-friendly, and always disappear fast—especially when served hot and fresh from the oven.
Ingredients:
4 large Russet potatoes, (cut into fries or wedges)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder
Directions:
Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
Wash the potatoes well. You can leave the skins on for extra texture or peel them if you prefer.
Slice the potatoes into your desired size. We usually cut ours about 3/4 to 1 inch thick. A French fry cutter works great if you have one, but a sharp knife does the job just fine.
Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.
Drain the potatoes and dry them very well. A salad spinner works great, followed by patting them dry with a clean towel.
Transfer the dry potatoes to a large bowl. Drizzle the olive oil over the top and toss until all the fries are evenly coated.
In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning over the fries and toss again to evenly distribute.
Arrange on the pan. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Try not to overcrowd them so they bake evenly.
Bake for 20 minutes. Then increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice, until they are golden brown and cooked through. Thicker fries will take longer than thinner ones, so keep an eye on them to prevent burning.
Remove from the oven and serve hot. Taste and add extra salt or pepper if desired.
Wash the potatoes well. You can leave the skins on for extra texture or peel them if you prefer.
Slice the potatoes into your desired size. We usually cut ours about 3/4 to 1 inch thick. A French fry cutter works great if you have one, but a sharp knife does the job just fine.
Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.
Drain the potatoes and dry them very well. A salad spinner works great, followed by patting them dry with a clean towel.
Transfer the dry potatoes to a large bowl. Drizzle the olive oil over the top and toss until all the fries are evenly coated.
In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning over the fries and toss again to evenly distribute.
Arrange on the pan. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Try not to overcrowd them so they bake evenly.
Bake for 20 minutes. Then increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice, until they are golden brown and cooked through. Thicker fries will take longer than thinner ones, so keep an eye on them to prevent burning.
Remove from the oven and serve hot. Taste and add extra salt or pepper if desired.
Notes:
The thicker the fries, the longer they will need to bake.
For extra crispiness, make sure the potatoes are very dry before adding the oil and seasonings.
These seasoned French fries are simple, satisfying, and always a welcome addition to the dinner table.
For extra crispiness, make sure the potatoes are very dry before adding the oil and seasonings.
These seasoned French fries are simple, satisfying, and always a welcome addition to the dinner table.
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