Crispy Oven-Baked Fries

These amazing crispy oven-baked fries are perfect for anyone craving that restaurant-style crunch without the guilt! Families with kids and health-conscious food lovers will absolutely adore how these golden beauties deliver all the satisfaction of deep-fried fries with way less oil.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 1 hour, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 197 Calories, 7g Fat, 31g Carbs, 4g Protein.

Ingredients You’ll Need

Water: You’ll need 8 cups of water for boiling the potatoes. This helps create that perfect texture we’re going for!

Cider Vinegar: Just 1 tablespoon of this kitchen staple works magic to keep your fries crispy. Regular white vinegar works too if that’s what you have.

Salt: You’ll use 1 ¼ teaspoons total, divided between the boiling water and final seasoning. This helps pull out moisture and adds that perfect salty taste.

Russet Potatoes: Pick up 1 ½ pounds of russet potatoes and give them a good scrub. Russets are the best choice because they get super fluffy inside and crispy outside.

Extra-Virgin Olive Oil: You’ll need 3 tablespoons to coat the potatoes. This creates that beautiful golden color and helps them crisp up perfectly.

How to Make Crispy Oven-Baked Fries

Step 1: Place your rimmed baking sheet right in the oven and preheat to 425°F. Combine water, vinegar and 1 teaspoon salt in a large pot. Bring this mixture to a rolling boil over high heat.

Step 2: Cut your scrubbed potatoes into ½-inch-thick sticks. Add them to the boiling pot and reduce heat to medium. Cook just until they start getting tender, about 8 to 10 minutes.

Step 3: Carefully remove the potatoes with a slotted spoon onto a clean kitchen towel. Gently pat them dry, then transfer to a medium bowl. Toss with the olive oil until every piece is coated.

Step 4: Carefully spread the potatoes in a single layer on your hot baking sheet. Bake for 30 to 40 minutes, flipping them halfway through. Look for that beautiful golden and crispy color!

Step 5: Transfer the fries to a paper-towel-lined bowl and let them rest for 2 minutes. Remove the paper towels and sprinkle with the remaining ¼ teaspoon salt. Serve immediately while they’re hot and crispy!

Easy and Quick Crispy Oven-Baked Fries Version

Want to save some time? You can skip the boiling step and go straight to the oven! Just cut your potatoes, toss with oil and salt, then bake at 450°F for 35-45 minutes, flipping once. They won’t be quite as perfectly crispy, but they’ll still taste amazing and save you about 15 minutes.

Serving Ideas

These crispy fries make a fantastic side dish that goes with just about everything! Serve them alongside juicy burgers, grilled chicken, or fish for a complete meal. They’re also perfect for dipping in creamy ranch, tangy ketchup, or spicy aioli.

Storage

Store leftover fries in the refrigerator for up to 3 days in a covered container. To reheat, spread them on a baking sheet and pop in a 400°F oven for 5-8 minutes until they’re crispy again. Skip the microwave since it makes them soggy!

Substitutions

No russet potatoes? You can use Yukon Gold potatoes instead – they’ll be a bit creamier but still delicious. If you don’t have cider vinegar, white vinegar or even lemon juice works great. You can swap the olive oil for avocado oil or vegetable oil too.

Pro Tips

• Don’t skip the boiling step: This is the secret to getting restaurant-quality fries at home!
• Pat them really dry: The drier your potatoes, the crispier your fries will be.
• Use a hot pan: Putting the potatoes on a preheated baking sheet helps them start crisping immediately.
• Don’t overcrowd: Give each fry some space so they can get golden all around.
• Flip once only: Too much moving around prevents them from getting crispy.

FAQs

Can I make these fries ahead of time?

You bet! You can do the boiling step up to a day ahead, then store the dried potatoes in the fridge. When you’re ready to eat, just toss with oil and bake as directed. They might need an extra 5 minutes in the oven.

Why do my fries come out soggy?

The most common reason is not drying the potatoes well enough after boiling. Make sure to pat them really dry and let them sit on the towel for a few minutes. Also, don’t skip preheating that baking sheet!

Can I use sweet potatoes instead?

Sure! Sweet potatoes work great with this method. You might want to reduce the cooking time by about 5 minutes since they tend to cook faster than regular potatoes.

What’s the best way to cut the potatoes?

Aim for ½-inch thick sticks that are all roughly the same size. This helps them cook evenly. Don’t worry about making them perfect – rustic fries have character!

I hope you love these crispy oven-baked fries as much as my family does! Let me know how yours turn out and if you tried any fun variations. Happy cooking!