Oven Baked Fries
These oven baked fries were originally published in July 2012. The post has been updated as of June 14, 2017 with new photos, text and improved recipe instructions!
Today we talk these oven baked fries. Because if there is ever a time for crispy, delicious fries, it is most definitely as we head into the weekend. And more importantly, a summer weekend!
Now, I know it’s not technically summer quite yet. But. Here in North Carolina it’s already hot and humid. So I declare it summer. Which means! You may be planning to get your grill on this coming weekend. And therefore you should 100% add these baked fries to your menu!
With a soft interior and a perfectly, so wonderfully crisp exterior, they are outrageously addicting. I was planning on making them just once to grab photos for this post … andddddd then we wound up having them three times over the course of the last few weeks. Whoops!
ANYWAY. This is another recipe that I am resurrecting from the archives because this method for cooking fries in your oven is just plain awesome. It’s from one of my most trusted sources, America’s Test Kitchen. And they just know their stuff. Thick, crispy, browned fantastic oven fries. Okay, I’m stopping now with the descriptions. Promise!
But one more thing. My latest obsession? Go ahead and try topping these with some chopped fresh basil. Gah! Just try it (along with some kind of dipping sauce – obviously). SO GOOD.
So, let’s get to a few tips & tricks for the recipe!
- The prep time for the recipe includes time for the potatoes to soak in the hot water. As per America’s Test Kitchen, PLEASE do not skip this step! By soaking the sliced potatoes you get rid of some of the starch on the outside (so that the exteriors bake up thin and crisp) AND some of the water gets absorbed by the potatoes (which allows them to bake up creamy and moist on the inside).
- Ideally, your russet potatoes should each be right around 8 ounces. However, if they are slightly larger, be sure not to crowd any extra slices on the pan (discard them instead!). It is important to keep the slices in a single layer to achieve that awesome texture.
- Play around with the time ranges for each step of the cooking process to get your perfect fries. All ovens are different AND it will also just depend on how browned you like your fries! We like them nice and golden brown, although I will confess that I browned them a wee bit more than normal in the photos. This is what happens when I get distracted and try to do too many things at the same time…
- I know I touched on this above, but I’d implore you to try topping the cooked fries with a sprinkle of chopped fresh basil. That hint of spicy freshness is an awesome finishing touch!
Fries + flip-flops + grilled meals and mayyyybe some blueberry mint sparkling lemonade??? Oh summer, you sure are fun!
Yield: 4 servings
Oven Baked Fries
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Crispy on the outside and creamy on the inside, these oven baked fries are completely addicting! A perfect side dish for all your favorites!
- 3 russet potatoes (about 8 ounces each), each cut lengthwise into 10 to 12 even wedges
- ¼ cup plus 1 teaspoon canola or olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¾ teaspoon garlic powder
- Preheat the oven to 475ºF. Position an oven rack in the lower third of the oven.
- Add the potato wedges to a large bowl and cover with hot tap water. Allow the potatoes to soak for 10 minutes. Meanwhile, pour a ¼ cup of the oil onto a large rimmed baking sheet, then gently tilt the pan back and forth to coat the entire sheet with the oil. Sprinkle with the salt, pepper and garlic powder.
- When the potatoes are done soaking, drain and then dry thoroughly. Dry the inside of the large bowl, then add the potatoes back in, along with the remaining 1 teaspoon of oil. Toss to coat. Arrange the potatoes in a single layer on the prepared baking sheet, then cover tightly with foil. Bake for 5 minutes. Remove the foil, then continue to bake for another 15 to 20 minutes, rotating the pan after 10 minutes, until the potatoes are spotty golden brown.
- Scrape the potatoes loose with a spatula if needed, then use tongs to carefully flip over each wedge (keeping them in a single layer). Return to the oven and bake for another 7 to 12 minutes, until golden and crisp (rotating the pan if the fries are browning unevenly).
- Transfer the potatoes to a paper towel lined plate to drain for a few minutes. Season with additional salt and pepper, if desired. Serve!
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook.