Crispy Baked Oven Fries
The ultimate comfort food, Crispy Baked Oven Fries are easy to make and perfectly crispy! These homemade fries are seasoned to perfection, making them a must-try for your next meal.
Equipment
- Rimmed Baking Sheet
Ingredients
- 4 medium russet potatoes cut into 8-12 wedges each
- 1 tablespoon canola oil or avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon pepper
- 1 spray cooking spray
Instructions
- Preheat your oven to 425℉ (220℃). This high temperature is crucial for achieving that perfect crispy texture.
- Take a very large rimmed baking sheet or two smaller ones, and spray them generously with cooking spray or brush lightly with oil. This ensures that the fries don’t stick.
- Scrub and dry the 4 medium russet potatoes. Clean skins are essential for a nice bite.
- Cut the potatoes in half lengthwise, then slice each half into 4-6 wedges, depending on the size of the potatoes. Aim for uniformity to ensure even cooking.
- Spread the cut potato wedges onto the prepared baking sheet. In a separate bowl, combine 1 tablespoon canola oil, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon sea salt, and ½ teaspoon pepper. Toss the wedges in the mixture to coat them evenly.
- Once seasoned, arrange the fries on the baking sheet in a single layer, making sure they're not overlapping. This is key for achieving that crispiness.
- Bake the fries in the oven for about 25 minutes. You want them to start getting golden and crispy.
- After 25 minutes, remove the tray from the oven and carefully flip the fries using a spatula. This helps them cook evenly on both sides.
- Return the fries back into the oven and bake for an additional 10-15 minutes, or until they’re crispy and browned. Keep an eye on them to prevent burning.
- Once done, take them out and serve warm. Enjoy your Crispy Baked Oven Fries as a snack or side dish!
Notes
- Potatoes: Russet potatoes make the best potato for oven-baked fries, but you can use this method with Yukon gold potatoes, white potatoes, or red potatoes.
- Oil: Vegetable oil, avocado oil, and canola oil are the best options for oil, as they can stand up to the high heat and have a mild flavor. Regular olive oil is suitable as well but does have a bit of a more pronounced flavor.
- Thin Oven Fries: Cut your potatoes into ¼ inch planks and season as directed. You will need 2 sheet pans to give the fries room to bake. Bake for 20 minutes, flip, and bake for an additional 10-15 minutes, depending on how crispy you like your fries.
- Storage: Store leftover cooled fries in a sealed container in the refrigerator for up to 5 days. Reheat by spreading the fries out onto a sheet pan and baking at 400 degrees F for 8-10 minutes, or until just warmed through.
- Freeze: Spread the cooled fries out in a single layer on a sheet pan lined with parchment paper. Place them into the freezer for an hour, or until the fries are frozen solid. Once frozen solid, transfer the potatoes into a freezer-safe storage bag, and store them in the freezer for up to 3 months. To bake from frozen, preheat the oven to 425 degrees F and bake for 15-18 minutes.