Like any mere-mortal, I love fries. I mean, who doesn’t? But traditional fries aren’t exactly what we call ‘health food’. I’ve tried to make oven fries a number of times, but due to a lack of know-how or patience (or both), my sad previous efforts have resulted in limp, soggy fries that hardly resemble their ‘fried’ counterparts. That is, until I made THESE fries. Behold my Crispy Oven Fries recipe!
I decided it was time to up my fry game, and did some long-overdue research. Warning. Don’t try to take any shortcuts here…unless you’re cool with limp soggy fries, in which case go for it! The two biggest things to a successful oven fry are: (1) make sure your fries are dry and (2) don’t crowd the pan with fries (they will steam). We tested a whole bunch of fries to find the very best version, and the best result came from par-boiling our fries so that the insides were perfectly soft and the outsides were crunchy.
The other key to the very best fries EVER is to par boil the cut potatoes – we tried skipping this step and realized that it was a crucial one! Massive difference my friends, trust us.
We also tried a variety of seasonings and loved them all but two were our favourites, rosemary parmesan and chipotle (you can use paprika too). We loved both seasonings equally, but caution: the chipotle seasoning packs a mean heat. If you don’t want it this spicy I would suggest starting with a small amount or substituting paprika (which we also tried and loved). Another variation we tried was salt and pepper, so simple yet so yummy!
Happy Fry-Day! xo
Crispy Oven Fries
Crispy Oven Fries
These oven fries are so delicious and such a treat! You don't want to skip any steps here as each part really does make a better fry!
Ingredients
Fries
- 4 large russet potatoes (5 lb) (washed and scrubbed)
- 1/4 cup canola or avocado oil (or more if needed)
- salt to taste
- black pepper, to taste (optional)
Rosemary Parmesan Seasoning
- 1 teaspoon chopped dried rosemary
- 1/4 cup freshly grated parmesan (or vegan parmesan)
- 1 teaspoon garlic powder
Chipotle Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder or paprika
Instructions
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Cut the potatoes into 1/4" sticks using a sharp chef's knife.
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Soak the cut potatoes in a large pot filled with cold water (to cover the potatoes) for a minimum of 1 hour or up to overnight.
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Place the large pot with water and potatoes on medium-high heat and bring to a boil. Once the water starts boiling, cook potatoes 3-5 minutes (you want to par boil them, not cook them all the way).
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While the potatoes boil preheat the oven to 425F and line two baking sheets with parchment paper.
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Using tongs, remove the potatoes from the water and place on a clean dish towel. Pat them dry with another towel (moisture will cause them to steam, so you want to dry them out).
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Place a layer of potatoes evenly on each of the two baking sheets and toss each pan with 2 tablespoons of oil and a sprinkle of sea salt (and pepper if desired). Toss each pan with the seasoning of your choice. Note, if making rosemary parmesan fries, add the parmesan cheese at the END and bake 1-2 minutes longer.
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Bake each pan (one at a time ideally to evenly bake them) for approximately 20-30 minutes until golden brown, tossing half way through. Add the parmesan cheese to the Rosemary Parmesan Fries in the last 5 minutes of baking.
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Season with additional salt if desired and serve immediately.
Recipe Notes
*Note: each Seasoning recipe makes enough for a half batch. Double the quantities if you are making a full batch of one flavour!
These Crispy Oven Fries pair perfectly with these Cedar Plank Salmon Burgers, or as a side to these Oven Baked Crispy Chicken Fingers!
I can testify that these fries are every bit as good … no wait … better than traditional deep fried fries. Well worth the effort! Thanks for doing the ground work Tori!
Haha thanks Mom! You can be my ‘fry tester’ any day! xo
Hi Tori – have you tested this recipe to make yam fries? I have a big fat yam sitting staring at me and I figured I’d give this a go. Wondering if you think I need to soak the yam sticks? Thanks! oh and ps – made your hummus again yesterday. It is absolutely the best recipe and my husband said that the hint to use the hand blender contraption was spot on 🙂
I just tried this recipe last night, they were fantastic.
Thank you for letting me know Carol I really appreciate the feedback!!!
I made these last night and they were a huge hit with our whole family! They were way better than any frozen French fry you can buy and cook at home!
You can add a teaspoon of baking soda to the boiling water when you do the par boiling to make them extra crispy when they bake! 🙂
Ah love that – will try next time!
Hi Tori,
Can you freeze them after boiling? Not sure if you have tried this.
Thanks
Hmm I haven’t but I THINK you could? Great question!
So freakin good!!! Another addiction. The only thing I would change is boiling for two minutes. Mine tend to fall apart after boiling for four minutes. But that certainly did not hamper the taste. If these are amazing!
Thanks Krista that’s super helpful! Maybe I will add a range as it depends on how thick you slice them – great feedback! Tori
I’ve tried these once and probably boiled them for too long. Question – do you bring to a boil covered or uncovered? Trying again tonight!
Uncovered! You want to boil them until they’re just tender, so that they can be pierced with a fork with a bit of resistance!
I’m looking forward to trying these!
If I par boiled in advance (I probably should have held off) is it best to leave them on the dish towel in a cool spot or put them in the fridge?
Thanks!
It depends on how long you need to leave them! If it’s only an hour or so it’s ok to leave them drying on a dish towel but any longer and I’d recommend putting them in the fridge!
Amazing! These are by far the best homemade fries I have ever made! Delicious! Thank you.
So glad you enjoyed them Amber!
Hands down, the best oven fries I’ve ever made. Best piece of advice? Don’t try to shorten the recipe!!! All the steps add up to the perfect crispy fry.