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Golden oven-baked fries on a parchment-lined sheet pan with ketchup

Oven-Baked Fries

Russet potatoes cut into fries, tossed with oil and simple seasonings and baked on a sheet pan until golden and crisp. No deep fryer needed.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large russet potatoes about 1½ pounds
  • 2 tablespoons vegetable or olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper

Method
 

  1. Scrub the potatoes and cut them into sticks ¼ to ½ inch thick. There’s no need to peel them.
  2. Place the cut potatoes in a bowl of cold water and soak for 30 minutes if you have time.
  3. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  4. Drain the potatoes and dry them very well with a clean kitchen towel.
  5. Toss the potatoes with the oil, salt, garlic powder, paprika and pepper. Spread them on the pan in a single layer.
  6. Bake for 20 minutes, flip the fries, then bake for 10–15 minutes more, until golden and crisp. Add a little more salt and serve.

Notes

  • The soak is optional but makes a crispier fry. The total time doesn’t include it.
  • Russets make the fluffiest fries. Yukon Golds work and come out a little creamier.
  • For wedges, cut each potato into 8 long wedges and add 5–10 minutes to the baking time.
  • Dry potatoes are the difference between crisp fries and soft ones.