55 minutes
Delicious and crispy oven-baked fries made from russet potatoes, perfectly seasoned and baked to golden perfection.
Russet Potatoes, Peeled and cut lengthwise into 10 to 12 even wedges
0 lb
tablespoons
teaspoons
teaspoons
1. Preheat Oven
Preheat your oven to 475 degrees Fahrenheit. This high temperature is key to achieving that perfect crispy exterior.
2. Soak Potatoes
Place your peeled and cut potato wedges into a large bowl filled with hot tap water. Let them soak for about 10 minutes. This step is crucial as it helps remove excess starch, ensuring your fries turn out crispy.
3. Prepare Baking Sheet
Take an 18 by 12-inch heavy-duty rimmed baking sheet and coat it with 4 tablespoons of oil. Evenly sprinkle ¾ teaspoon of salt and ¼ teaspoon of pepper over the oil. This not only seasons the fries but also prevents them from sticking to the sheet.
4. Drain and Dry Potatoes
Line a second baking sheet with paper towels. After the 10 minutes are up, drain the potato wedges and pat them thoroughly dry using additional paper towels. Ensuring the potatoes are dry is essential for crispiness.
5. Coat Potatoes with Oil
In the same bowl you used for soaking, toss the dried potato wedges with the remaining tablespoon of oil until they are evenly coated.
6. Arrange and Bake Potatoes
Arrange the potato wedges in a single layer on the oiled baking sheet. Cover them tightly with aluminum foil and place the sheet in the oven. Bake the potatoes covered for 5 minutes. This initial steaming under the foil helps create a creamy interior.
7. Continue Baking
Remove the foil and continue baking for 15 to 20 minutes. Rotate the baking sheet after the first 10 minutes to ensure even cooking. You’ll know they’re ready to be flipped when the bottoms are spotty golden brown.
8. Flip and Finish Baking
Using a metal spatula and tongs, carefully loosen and flip each potato wedge. Continue baking for another 5 to 15 minutes, rotating the sheet as necessary, until the fries are golden and crisp all over.
9. Drain and Season
Line a baking sheet with fresh paper towels. Once the fries are done, transfer them to the paper towel-lined sheet to drain any excess oil. Season them immediately with salt and pepper to taste while they’re still hot.
10. Serve
Serve these crispy golden fries as a delightful side or enjoy them on their own. They are best eaten fresh out of the oven for maximum crunch and flavor.
After baking, toss the fries with minced garlic and finely grated Parmesan. Finish with a sprinkle of chopped parsley for freshness.
After baking, top the fries with cheese curds and hot gravy for a classic poutine experience.
Substitute regular potatoes with sweet potatoes. Flavor Twist
After baking, drizzle the fries lightly with truffle oil and toss with grated Parmesan and a pinch of truffle salt for a decadent twist.
Once the fries are baked and while they’re still hot, toss them with grated Parmesan cheese and a drizzle of truffle oil. Outcome
Use high-starch potatoes like Russets or Idaho for a crispy exterior and fluffy interior.
Use an oven temperature around 425°F (220°C) to 450°F (230°C) for quick crisping and browning.
Spread fries in a single layer with space between them to prevent steaming and promote crispiness.
Pat the potatoes dry after soaking to prevent steaming and achieve crispiness.
Start with a hot pan to immediately begin the crisping process and help prevent sticking.
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