Sides

Russet Potato Oven Fries

Crispy, golden oven fries that are soft in the middle, perfectly salty, and dangerously easy to eat straight off the tray.

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Prep

35 minutes

Cook

40 minutes

Total

1 hour, 15 minutes

Serves

people

Ingredients

2 large russet potatoes‍
3 tbsp olive oil‍
1 tbsp flaky salt

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash the potatoes and cut them into fries, thick or thin, whatever you like. I keep the skin on for texture, but you can peel them if you prefer.
Soak the fries in cold water for at least 30 minutes. It helps pull out the starch and makes them crisp up so much better.
Drain and dry them really. Any leftover moisture will stop them from getting that crunch.
Toss with olive oil and your seasoning, then spread them out in a single layer on the tray. Don’t overcrowd them or they’ll steam instead of bake.
Bake for 20 minutes, then turn the oven up to 425°F (220°C) and cook for another 20–25 minutes, flipping halfway through, until golden and crisp.
Sprinkle with a little extra salt when they come out of the oven and serve hot.

About this recipe

Sometimes the best meals come from the simplest cravings and for me, that’s usually fries. I make these when I want something salty, crispy, and comforting without the deep fryer. Just potatoes, olive oil, and a hot oven.

The trick I swear by is soaking the fries in cold water before baking. It sounds extra, but it’s the secret to getting that perfect golden crisp on the outside while keeping the inside soft and fluffy. I usually toss mine with olive oil and seasoned salt, but lemon pepper is also so good if you want a little brightness.

They’re perfect alongside chicken, burgers, or honestly just on their own with a good dipping sauce.

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