Oven Fries · Classic Russet
Crispy Oven-Baked French Fries
A short soak in hot water and a hot oven give you crisp, golden fries with fluffy insides, using a few tablespoons of oil instead of a pot of it.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 lb russet potatoes, about 3 large
- hot water, for soaking
- 3 tbsp vegetable oil
- 1 tsp kosher salt
- ½ tsp garlic powder (optional)
- ¼ tsp black pepper
Steps
- Heat the oven to 450°F (230°C) with a rack in the lower third. Line a sheet pan with parchment paper.
- Scrub the potatoes. Peel them if you like; skin-on fries are fine.
- Cut the potatoes lengthwise into 1/2-inch-thick slabs, then cut each slab into 1/2-inch sticks.
- Put the sticks in a large bowl and cover them with very hot tap water. Let them soak to rinse off surface starch.
- Drain the potatoes, spread them on clean kitchen towels and pat them completely dry.
- Wipe the bowl dry, add the potatoes and oil, and toss until every stick is coated.
- Spread the fries on the lined pan in a single layer with space between them. Use two pans if they are crowded.
- Bake until the undersides are golden.
- Flip the fries with a thin metal spatula.
- Bake until crisp and deep golden.
- Toss the hot fries with the salt, garlic powder and pepper right on the pan and serve.
Tip: Drying the potatoes well is the step that matters most for crispness.
Tip: Salt after baking. Salt added before draws out moisture and the fries steam.
Storage: Best hot. Leftovers re-crisp in a 425°F oven or an air fryer in about 5 minutes.
Estimated nutrition per serving: 270 calories · protein 5 g · carbohydrates 41 g · fiber 3 g · sugars 1 g · fat 10 g (saturated 1.5 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 4 of 4 ingredients.