Oven Baked Fries

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Crispy baked French fries with a sprinkling of salt.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Soaking Time 10

Total Time 55

Servings people

Calories 230kcal

Preheat oven to 450°F.
Peel and slice potatoes into thin strips, about ¼ - ½ inch thick. If using red or yellow potatoes, you do not need to peel.
4-6 Russet potatoes
Soak potato slices in a bowl of cold water for at least 10 minutes and up to 1 hour.
Drain and rinse potatoes. Place on a clean dish towel and pat dry. Rinse out the soaking bowl and dry it. Return dried potatoes to bowl. Drizzle over 1 tablespoon of oil. Toss to coat.
2-3 tablespoons oil
Add 1 tablespoon of oil to the baking sheet. Spread to coat. Add potatoes and spread in a single layer.
Sprinkle with salt.
½ - 1 teaspoon salt
Bake in a preheated 450°F oven for 20 minutes. Flip potatoes with a spatula and rearrange in a single layer.
Return the potatoes to the oven and cook for another 10-15 minutes until they are golden and soft in the center.
Serve hot.

Try to cut potatoes to a consistent thickness. Potatoes are uneven, so you will have a few thinner pieces.
Don't skip the soak. If you're short on time, try for at least 10 minutes. This helps remove excess starch from the potatoes and makes a crispier fry.
When flipping, use a large spatula and flip in a large scoop. You don't need to worry about every single fry getting flipped. Just do the best you can.
Adjust the amount of salt to your liking.
Baking time will vary depending on the thickness of your potatoes and the amount you are cooking. More potatoes mean a longer cooking time.
Don't overcrowd your pan. If your pan is full with no space between the potatoes, use two pans. Rotate pans partway through the cooking time.