Crispy Baked French Fries

The first time I baked these crispy French fries, I was amazed at how golden and crunchy they turned out without a drop of deep oil. It quickly became my go-to side dish for healthier comfort food nights.

I remember the day unexpected guests dropped by and I nailed these fries on the first try — the golden color and smell filled the kitchen and brought everyone to the table faster than expected.

Ingredients

• Russet Potatoes: I always reach for russets because their starchy texture crisps up beautifully in the oven
• White Vinegar: Optional but soaking the cut potatoes in vinegar water helps remove starch and results in a crispier fry
• Olive Oil: The key for coating and crisping, plus adds a lovely flavor note
• Seasonings: Sea salt, black pepper, smoked paprika, and garlic powder bring layers of savory depth to this simple dish

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper so fries won&t stick.

Cutting the Potatoes:

Slice potatoes into even ¼-inch sticks so they bake evenly. The uniform size is key to that perfect golden crunch.

Soaking Time:

Place the cut fries in cold water with a splash of vinegar and soak for 30 minutes to remove excess starch, then drain and pat completely dry. This step smells fresh and makes all the difference in texture.

Seasoning:

Toss potatoes in olive oil and salt, pepper, plus any optional seasonings like smoked paprika or garlic powder. The oil gently coats each fry like a crisp promise.

Baking:

Arrange fries in a single layer on baking sheets with plenty of space between for air to circulate. Bake for 20 minutes, then flip and rotate trays to ensure even color and crispiness. Bake another 12 to 15 minutes until golden.

Serving:

Remove from oven and sprinkle extra salt if you love that extra pop of flavor. Serve hot immediately for best texture with your favorite sauce.

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This dish quickly became more than just fries — it became comfort on a plate for family game nights and celebrations when quick and tasty sides were needed most.

Keeping It Fresh

Always cut your potatoes fresh before baking; pre-cut fries hold excess moisture which can ruin crispness. If you do prep ahead, dry thoroughly and refrigerate uncovered to let them dry out more.

Serving Ideas That Clicked

Pair these fries with garlic aioli or a smoky chipotle ketchup for exciting dipping options that everyone has loved at my kitchen table.

Making It Ahead for the Freezer

You can freeze baked fries by baking them fully, then cooling and spreading in a single layer in the freezer. When ready, reheat in the oven to crisp again just like fresh.

• Don&t skip patting fries dry for crispiness
• Add fresh chopped herbs right after baking for a pop of flavor
• Use parchment paper for easy cleanup and to prevent sticking

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Thanks for spending time here sharing this easy recipe — I hope it brings golden, crispy joy to your kitchen and loved ones soon.

Questions & Answers About the Recipe

→ How can I make the fries extra crispy?

Soaking the cut potatoes in cold water helps remove starch, which promotes crispiness. Baking on parchment paper spaced apart and flipping halfway also improves texture.

→ Can I use different types of potatoes?

Yukon Gold potatoes can add a creamier texture, while russets provide the best crispiness due to their starch content.

→ What seasonings enhance the flavor best?

A combination of sea salt, black pepper, and smoked paprika adds depth, while garlic powder can provide a subtle, savory note.

→ Is it necessary to use vinegar during soaking?

Vinegar is optional but helps firm the surface, which can lead to a crisper finish after baking.

→ Can I prepare these fries ahead of time?

Potatoes can be soaked and dried in advance, but baking is best done right before serving to maintain crispiness.