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Oven Fries · Classic Russet

Crispy Oven-Baked French Fries

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

Step 1 of 11

Heat the oven to 450°F (230°C) with a rack in the lower third.
Line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
a sheet pan with parchment paper.

450°F

Step 2 of 11

Scrub the potatoes. Peel them if you like; skin-on fries are fine.

Step 3 of 11

Cut the potatoes lengthwise into 1/2-inch-thick slabs, then cut each slab into 1/2-inch sticks.

Step 4 of 11

Put the sticks in a large bowl and cover them with very hot tap water. Let them soak to rinse off surface starch.

Step 5 of 11

Drain the potatoes, spread them on clean kitchen towels and pat them completely dry.

Step 6 of 11

Wipe the bowl dry, add the potatoes and oil, and toss until every stick is coated.

Step 7 of 11

Spread the fries on the lined pan in a single layer with space between them. Use two pans if they are crowded.

Step 8 of 11

Bake until the undersides are golden.

450°F

Step 9 of 11

Flip the fries with a thin metal spatula.

Step 10 of 11

Bake until crisp and deep golden.

450°F

Step 11 of 11

Toss the hot fries with the salt, garlic powder and pepper right on the pan and serve.

All done

Enjoy!

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Ingredients

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic