Crispy Oven Baked Fries (Printable)
Golden, crunchy oven-baked fries finished with a sprinkle of flaky sea salt and spices.
# What You Need:
→ Potatoes
01 - 2.5 lbs russet potatoes
→ Seasonings & Oil
02 - 3 tbsp olive oil
03 - 1½ tsp sea salt, plus additional for finishing
04 - ½ tsp freshly ground black pepper
05 - ½ tsp garlic powder (optional)
06 - ½ tsp smoked paprika (optional)
# Directions:
01 - Set the oven temperature to 425°F and line two large baking sheets with parchment paper.
02 - Wash and optionally peel the potatoes, then cut them into sticks approximately ⅜ inch thick to ensure even cooking.
03 - Immerse the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain thoroughly and pat dry with a clean kitchen towel.
04 - In a large mixing bowl, combine the fries with olive oil, 1½ tsp sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
05 - Place the fries in a single layer on the prepared baking sheets, ensuring they do not touch to promote maximum crispiness.
06 - Bake for 20 minutes, then flip the fries using a spatula, rotate the trays, and continue baking for an additional 15 to 20 minutes until golden and crisp.
07 - Remove fries from the oven, immediately sprinkle with extra sea salt, and serve hot.
# Expert Tips:
01 -
- They're genuinely crispier than most restaurant versions because you control the oven and the oil ratio.
- It's one of those dishes that feels indulgent but uses almost no oil, so you can eat them without guilt.
- Once you nail the technique, you'll find yourself making these constantly for dinners, picnics, and random snacking moments.
02 -
- Skipping the soak is tempting but it's the difference between crispy fries and ones that are floppy in the middle—I learned this the hard way.
- Don't skip the drying step either; even a little moisture will ruin your crispiness goal and leave you frustrated.
- Convection settings make these even better if your oven has that option, so use it if you've got it.
03 -
- If your oven runs cool, use an oven thermometer to verify the temperature—even a 10-degree difference can change your results dramatically.
- The parchment paper trick saves not just cleanup time but also prevents the bottoms from browning too fast and burning while the insides are still cooking.