Crispy Baked French Fries

You absolutely do not need a deep fryer to make fast-food worthy addictive french fries and I’m about to prove it. Grab any type of potato and get moving!

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Crispy Baked French Fries
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

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INGREDIENTS

• 4 large Yukon Gold potatoes (see note below if using Russet or Red potatoes)
• 4 tbs olive oil
• 2 tsp salt (potatoes need salt. Don’t be afraid to add more to taste!)
• Optional seasonings: smoked paprika, cayenne, garlic powder, garlic salt, Old Bay.

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DIRECTIONS

1. Preheat the oven to 450 degrees.
2. Drizzle 2 tbs olive oil on a baking sheet and brush around to evenly coat the pan. I line mine first with parchment paper or foil for easier clean up.
3. Slice the potatoes into 1/4 inch wide “sticks” by halving a potato, halving each side again, and then cutting it into your ideal french fry shape. They will be smaller than you think they should be.
4. Place the potato sticks in a bowl, then cover with hot water and soak 10 minutes. Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. This step removes excess starch and helps to create that extra crispy outside but fluffy inside you’re looking for. (If you’re feeling lazy and decide to skip this step I won’t tell anyone.. the fries will still be fries but won’t live up to their true crispy potential.)
5. Place the potatoes in a new bowl, add the remaining 2 tbs of olive oil and season with salt and any other spices of your choosing – be adventurous here! Use your hands to coat the fries evenly.
6. Spread the potatoes into a single layer on the baking sheet. Make sure each french fry has some room to breathe. If you overcrowd the pan and they are touching they will end up soggy, and no one likes soggy fries. This step is crucial, and depending on the size of your potatoes you may need a second baking sheet. This is a good problem!
7. Bake in the the oven for 15 minutes, or until the bottom of the fries start to turn golden. Remove from the oven and flip the french fries. You can go about this two ways: 1. Be OCD like me and flip each one quickly cursing yourself as you lightly burn your finger tips. 2. Don’t be like me and use a wide spatula to flip in large sections and then rearrange back to a single layer to make sure they are not touching.
8. Continue baking until the fries are as crispy as you like, about 5 to 10 more minutes (be sure to check often at this point to make sure they aren’t burning. 30 minutes total baking time is a good estimate.) 
9. Taste the fries, and adjust the seasonings to your taste.
10. I can’t believe this recipe had 9 steps but please trust me it is worth it.

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NOTES

• My preferred potato to make french fries with is the Yukon Gold potato. It’s creamier than a russet or a red potato and always looks right after baking – but honestly all potatoes turn into french fries nicely.
  • If using Russet potatoes: 2 potatoes should equal 4 Yukon Gold
  • If using large Red potatoes: 4 potatoes should equal 4 Yukon Gold
• Try your best to keep the size of each french fry more or less consistent for even baking. If a few are much thinner they will likely burn, and that’s expected.
• My favorite way to season french fries are with a combination of smoked paprika, cayenne, garlic powder, and garlic salt.
• My other (and honestly most) favorite way to season french fries are with Old Bay. I grew up in Maryland putting this on everything and though it’s a totally different french fry experience it is truly the best side dish for a hamburger that you’ll ever have!