Crispy Oven Fries
Achieve restaurant-quality crispy fries at home with this foolproof, high-heat roasting method that yields fluffy interiors and golden, crunchy exteriors.
Ingredients
- •4 large Russet potatoes (about 2 pounds), peeled and cut into 3/8-inch sticks
- •3 tablespoons olive oil or vegetable oil
- •1 tablespoon cornstarch
- •1 teaspoon garlic powder
- •1 teaspoon smoked paprika
- •1.5 teaspoons fine sea salt
- •0.5 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a large heavy-duty baking sheet directly inside while it preheats.
- 2
Place the cut potato sticks into a large bowl and cover them completely with cold tap water. Soak for at least 30 minutes to remove excess starch.
- 3
Drain the potatoes thoroughly and dry them completely using clean kitchen towels or paper towels. This step is crucial for achieving crispiness.
- 4
In a large dry bowl, toss the dried potato sticks with the cornstarch until they are evenly and lightly coated.
- 5
Drizzle the oil over the potatoes and toss well until every piece is glistening.
- 6
Sprinkle the garlic powder, smoked paprika, salt, and pepper over the potatoes and toss thoroughly to combine.
- 7
Carefully remove the preheated baking sheet from the oven and spread the potatoes in a single layer, ensuring they do not crowd each other.
- 8
Roast for 15 minutes, then use a thin metal spatula to flip the fries and redistribute them.
- 9
Return to the oven and roast for another 12 to 15 minutes, or until the fries are deeply golden brown and very crispy.
- 10
Transfer the hot fries to a wire rack set inside a baking sheet to prevent steaming, or serve immediately.
💡 Chef tips
- Do not skip soaking and drying the potatoes; removing surface moisture and starch is the secret to maximum crunch.
- Ensure your baking sheet is piping hot when you add the potatoes to instantly sear the bottoms.
- For extra-crowded pans, bake on two separate baking sheets so the fries roast rather than steam.
✅ How it should turn out
The finished fries emerge steaming hot with a deeply golden, shatteringly crisp exterior and a light, fluffy potato interior seasoned to savory perfection.