Perfectly crispy fries that come out of the oven! I love seasoned fries and these are crispy on the outside and soft on the inside – no one will believe they aren’t fried.
I can’t believe it’s Wednesday already. This week is flying by and I must say it’s been a very productive one for me. Must be the weather – it’s supposed to be 63º here today! I will most definitely be outside for a better part of the day.
Now, for today’s recipe: crispy oven fries. Yes, it is possible to achieve crispy fries from your oven. You just need a few tricks up your sleeve! These come out perfect every single time. The best part is you don’t have to fumble around with a deep fryer and you’re house won’t smell like fried food!
The first step to crispy oven fries is soaking them in water. It makes a tremendous difference! Allowing them to soak in cold water pulls out some of the starch, which in turn helps them to crisp up. You can feel a difference in the potatoes when you pull them out of the cold water.
You really have to drain them well between paper towels as any excess water will make them soggy. Once they are drained it’s time to season them up. You can keep things simple and go with just salt and pepper – they are perfectly delicious that way. However, we love seasoned in fries in this house. So, i use one of my favorite spice blends for mine. Feel free to get creative here and use whatever your favorite herbs and spices are.
I’m already dreaming up a rosemary-parmesan version…
Once you’ve got your potatoes seasoned the way you like, it’s time to bake. Depending on the amount you’re making, you’ll probably need to use two different baking sheets. The fries need to be spread out in an even layer so that they can bake evenly and get crispy. If they are piled on the baking sheet they will steam and you’ll end up with soggy fries.
They take about 40 minutes to get nicely browned and crispy, then you’re ready to dig in! Now, when I say crispy I don’t mean crunchy – you know how some oven fries get crunchy where they are dried out on the inside? These have a crisp exterior and a soft, fluffy interior – just they should!
If you’re looking for a lightened up version of french fries, then this recipe is for you! You’ll never miss the fried version. Oh, and don’t limit yourself to just ketchup for dipping – experiment with seasonings and dipping sauces. The possibilities are endless!
- 1-2 lbs. Potatoes, cut into fries (I leave the skin on, but you can peel it if you’d like)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Paprika
- ½ Teaspoon Oregano
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- 2 Tablespoons Extra-Light Olive Oil, or other oil of your choice
- Place the cut potatoes into a large bowl and cover with cold water. Refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 425º.
- Drain the potatoes and lay them out on a cookie sheet covered with paper towels. Pat them until they are very dry.
- In a large bowl toss the fries with the salt, paprika, oregano, pepper, garlic powder, onion powder, and olive oil until evenly coated. Spread the fries out onto 2 baking sheets covered with a silpat or parchment paper. Be sure they are in an even layer and not touching.
- Bake the fries for 20 minutes and then rotate the pans (move the top one to the bottom and the bottom one to the top). Continue baking for 20 more minutes.
- The fries should be evenly browned and crisp now. If they aren’t let them go longer, checking every 5 minutes.