Crispy Oven Fries
These Crispy Oven Fries are everything a good baked french fry should be--beautifully seasoned, gorgeously crispy, and perfect for dipping!
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Servings: 4 Servings
Calories: 244kcal
Ingredients
- 2 Pounds Russet Potatoes
- 2 Tablespoons Olive Oil (can use bacon fat or avocado oil, if desired!)
For the spice mixture:
- 1/2 teaspoon Kosher Salt (Can use more, if desired)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Paprika
- 1/4 teaspoon Oregano
- 1/4 teaspoon Cayenne Pepper (Optional)
Instructions
- Preheat & Prep. To start, preheat the oven to 425 degrees F. Grease a rimmed sheet pan and set aside.
- Boil The Potatoes. Scrub the potatoes well to remove and dirt or grit, then cut into evenly sliced wedges. (Leve the peels on!) Place the potatoes in a medium saucepan and cover them with water so the water is 1-inch above the surface of the potatoes. Bring the water to a boil over medium-high heat then simmer the potatoes 8-10 minutes, or until just fork tender.
- Combine Seasoning. While the potatoes are simmering, mix up your seasoning mix. In a small bowl, combine salt, garlic powder, onion powder, paprika, smoked paprika, oregano, and cayenne pepper. Whisk until evenly blended and set aside.
- Coat Potatoes. When the potatoes are done cooking, drain them in a colander then add to a large bowl. Drizzle with olive oil (or cooking fat of choice), then sprinkle with seasoning mix. Gently stir with a spatula until well combined. The potatoes will get a bit roughed up and some may break. This is fine!
- Roast. Spread the potatoes out into an even layer on your greased sheet pan. Give the pan a shake or two so the potatoes are fairly evenly spaced. Roast 20-25 minutes.
- Flip & Roast Some More. then flip the potatoes and roast another 20-25 minutes. (If, at any point, the potatoes are sticking to the pan, just give them another 3-5 minutes, then try again. They should naturally release from the pan when they're browned.)
- Serve & Store. Enjoy fries hot from the oven with ketchup or fry sauce. Store leftover potatoes in an airtight container in the fridge 3-4 days.
Notes
- Choose a Light Baking Sheet. I recommend a light colored aluminum sheet pan, NOT a dark sheet pan. The dark one will likely burn the fries, while the light one will more gently and evenly brown them. I also prefer metal over ceramic coated, enamel, or colorful sheet pans.
- Prep Ahead. To get ahead on this recipe (since there IS some extra prep involved), you can mix up the seasoning blend and simmer the potatoes in advance. When I do this, I can simmer the potatoes in the morning, drain them and pop them in the fridge, then roast them in the super-hot oven for dinner, which saves me time on evenings where we don't have quite as much time for dinner prep.
Video
Nutrition
Serving: 0.25(1/4 recipe) | Calories: 244kcal | Carbohydrates: 41.9g | Protein: 5g | Fat: 7.3g | Saturated Fat: 1.1g | Sodium: 167.2mg | Potassium: 969.5mg | Fiber: 3.3g | Sugar: 1.5g | Vitamin C: 13.1mg | Calcium: 33.4mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
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https://www.onelovelylife.com/crispy-oven-fries/