Crispy Oven Fries
Crispy oven fries have golden edges, a fluffy middle and none of the grease of deep frying. Three small steps, soaking, drying and a very hot pan, make all the difference.
- 1 hTotal time
- 4Servings
- 210kcal / serving
- 4 gProtein
They go with burgers, sandwiches and almost anything you would serve fries with, and they use only potatoes and pantry staples.
The science: why this works
- Russet potatoes are high in starch, so they have a fluffy middle and crisp crust.
- Soaking in cold water removes surface starch that would otherwise gum up and make the fries stick together.
- Thorough drying lets the oil brown the surface instead of steaming it.
- A thin cornstarch coating dries out and crisps into a light shell.
- Putting the fries on a preheated pan starts the crust right away and keeps them from sticking.
High starch, fluffy middle
Russets have a high starch content and low moisture. As they cook, the starch swells and the flesh turns light and fluffy, while the dry surface can crisp. Waxy potatoes stay dense and tend to give chewy, less crisp fries.
Learn: Waxy and floury potatoes →Soaking removes starch
Cutting potatoes breaks open cells and leaves sticky starch on the surface. Soaking in cold water rinses it off, so fries are less likely to stick, burn or turn gummy, and they brown more evenly in the oven.
Learn: Don't crowd the roasting pan →Why soggy fries happen
Fries go soggy when water in the potato turns to steam and gets trapped by crowding or low heat. Hot ovens, dry surfaces and space between pieces let that steam escape so the crust can stay crisp.
Learn: Rescuing soggy fries →Crispy Oven Fries
1 h · 4 servings · American · Side dish
Ingredients
Makes 4 servings
- 900 grusset potatoes (about 3 large)
- 3 tbspolive oil or avocado oil
- ¾ tspkosher salt
- ½ tspgarlic powder
- ½ tsppaprika
- ¼ tspblack pepper
- 1 tbspcornstarch
Method
Tips for the best result
- Cut the fries the same thickness so they finish at once.
- Use two pans and do not let the fries touch.
- Turn on the convection fan if your oven has one for extra crunch.
Mistakes to avoid
- Skipping the dry step, which makes the fries steam; pat them very dry.
- Using a cold pan, which makes the fries stick; preheat it.
- Opening the oven constantly, which drops the heat; flip once at the halfway point.
Variations and swaps
- Toss with 2 tbsp grated Parmesan and 1 tsp dried parsley right out of the oven.
- Use 1 tsp Cajun seasoning in place of the paprika and garlic powder for spicy fries.
- Cut thinner, 6 mm (1/4 inch) shoestring fries and bake 25 to 30 minutes.
- Swap russets for Yukon Golds for a creamier fry with a thinner crust.
- Swap cornstarch for potato starch.
- Swap olive oil for avocado oil, which handles 450°F (230°C) better.
Storing and reheating
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat in a 425°F (220°C) oven or air fryer for 5 to 8 minutes until hot and crisp (165°F/74°C).
Crispy Oven Fries: questions
How do you make oven fries crispy?
Soak the cut potatoes, dry them very well, toss with cornstarch and oil, and bake at 450°F (230°C) on a preheated pan in a single layer. Flip once halfway.
What temperature is best for oven fries?
450°F (230°C) works best. It is hot enough to brown the outside and crisp the edges before the inside dries out.
Why are my oven fries soggy?
Crowding, wet potatoes or too low an oven temperature are usually the cause. Dry them well and bake on two preheated pans.
What kind of potato is best for fries?
Russet potatoes are best because their high starch content gives a fluffy middle and crisp crust.
Can I use frozen fries instead?
Yes, but these homemade fries taste fresher. Frozen fries bake at 425°F (220°C) for 20 to 25 minutes and do not need soaking.
