Best Baked French Fries – Stop Frying Them!
It feels almost like blasphemy to make French fries in the oven. How can you even call it a fry? Should these be called French bakes? No that’s even more blasphemous.
Regardless of your French fry oriented belief system, I’m a true believer in making them in the oven after coming up with this recipe.
They’re perfectly crispy, AND STAY THAT WAY. No soggy fries after they sit for 10 minutes. In fact, they may get crispier. If you really nail down that cooking time, you’ll have that perfect fluffy inside with an deliciously crispy outside. Best of both worlds.
The simplicity of this dish is a beautiful thing, but he prepared to cut some taters. Cutting the for fries can seem like a daunting task, but after the second or third, you’ll get yourself into a nice rhythm. That, and you’ll stop caring about cutting them into prefect, same size batons. Don’t worry, unless they’re really small, you won’t burn them. Just keep a close eye.
Heck, even if they do get a little dark, they’ll still be delicious, if you’re into that kind of thing.
One of my favorite things with french fries is going crazy with the toppings and seasoning. Old bay, garlic salt, seasoned salt, Parmesan and garlic butter and just plain old salt pepper are some of my favorites just to name a few.
What are your favorite fry toppings?
While typing this, I thought about throwing some curry powder on them…mmmmmmm….oven baked French fries for dinner anyone?
Keep dreaming Kyle, it’s 90 degrees outside….
Make sure to use a good ol’ russet for these bad boys. Anything else won’t be inedible, but won’t crisp up like russets do.
I made these with my stovetop baked beans (recipe soon to come, I’ll link it here) and America’s Test Kitchen black bean burgers. That and every other recipe they’ve done on their show is included in this cookbook: The America’s Test Kitchen TV Show Cookbook. I can personally vouch that it’s an INVALUABLE ASSET for any homecook.
It felt like a cook out style meal, but at home.
Gotta love summer food!
- 8 medium russet potatoes, peeled and cut into batons
- 1-2 tbsp olive oil
- other seasonings of choice (seasoned salt, garlic salt, Old bay, etc.)
- Pre-heat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper. This helps crisping.
- After rinsing and thoroughly drying the cut up potatoes, toss them with the olive oil in a large bowl. Start with 1 tbsp and if they are not all coated, add the remaining.
- Spread them in a single layer on the prepared baking sheet, making sure there is space around each fry.
- Baked for 15 minutes, flip and turn the fries on the sheet, and bake another 15- 20 minutes, or until desired crispiness is achieved.
- Remove from the oven and toss with seasonings of choice.