Oven Baked Fries
When done right, oven fries should be golden brown and crispy on the outside and delightfully fluffy on the inside. A few simple techniques will help you achieve this.
Ingredients
- 5 medium Russet potatoes about 2-1/2 pounds before peeling
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
Instructions
- Wash and peel potatoes, and slice into 1/4 to 1/2-inch wide matchsticks.
- Place potatoes in large bowl and cover with cold water by 1 inch. Allow potatoes to soak for at least 30 minutes or up to 3 hours. Change the water once or twice during the soaking time, if possible. During soaking time, preheat oven to 375 degrees F and line 2 large rimmed baking pans with parchment paper.
- Remove potatoes from water and use kitchen towel to throughly pat them dry. Use additional towels if you need to to ensure the potatoes are as dry as possible.
- Place potatoes in large bowl. Add oil, garlic powder, salt, pepper and paprika and toss until well combined.
- Divide potatoes between prepared pans and spread in single layers so there is as much space between fries as possible (it’s easiest to use your fingers to arrange the fries) Transfer pans to top and bottom racks of oven and bake 20 minutes, switching pans between racks halfway through baking.
- Remove fries from oven and use large pancake spatula to flip the potatoes, in large sections, as best you can. You do not need to carefully turn every potato. Increase oven temperature to 450 degrees F. Return potatoes to oven and bake 10 to 15 minutes or until fries are golden brown and crispy.
Notes
- Do the best you can to try to cut your fries into an even thickness to ensure they all cook at the same rate.
- Be sure to adjust your oven racks before you preheat the oven. Instead of two racks being close to each other in the center of the oven, you want one rack near the top and one rack near the bottom.
- Use heavy duty baking sheets (I get mine from a restaurant supply store). Thicker baking sheets tend to distribute heat more evenly than thinner ones, which helps avoid burnt spots.
Calories: 311kcal, Carbohydrates: 50g, Protein: 6g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 596mg, Potassium: 1143mg, Fiber: 4g, Sugar: 2g, Vitamin A: 127IU, Vitamin C: 15mg, Calcium: 38mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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