35 minutes
Delicious homemade crispy oven-baked French fries seasoned with salt and black pepper and roasted to perfection.
Russet Potatoes, cut into 1/4- to 1/2-inch thick sticks
0 lb
tablespoons
teaspoons
teaspoons
1. Preheat Oven and Season Potatoes
Start by preheating your oven to 500 degrees and placing the oven rack at its lowest point. In a large bowl, toss the potato sticks with olive oil, salt, and black pepper until they are evenly coated.
2. Bake the Fries
Spread the seasoned potatoes out on a large rimmed baking sheet, ensuring they are not crowded. Bake on the lower rack for 15 minutes at 500 degrees, then toss the fries and reduce the oven temperature to 425 degrees. Continue baking for another 10 to 15 minutes until golden and crispy.
They're starchy, which helps achieve the crispy exterior and fluffy interior. Avoid waxy potatoes like Red or Yukon Gold as they don't crisp up as well.
Lay your fries in a single layer on a baking sheet, leaving space between them to ensure even crisping. Use two sheets if necessary.
Submerge your cut fries in cold water for at least 30 minutes, or up to overnight in the fridge. This removes excess starch, preventing them from clumping together and helping them achieve a crispy finish.
Preheat your oven to 450°F (232°C). Use convection if you have it; it circulates air and browns fries more evenly. If not, rotate your baking tray halfway.
After soaking, drain and dry the fries thoroughly with a clean kitchen towel or paper towels. Excess water can cause steaming instead of crisping in the oven.
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