Oven Baked French Fries – extra crispy edges, soft centers, baked not fried and healthy! So you can feel good about eating them!
Below are a few techniques I use in this recipe to make sure the fries come out extra crispy every time…
I cut the fries pretty thin. Not shoestring-style and not too thick. I like them about 1/4 inch wide. This is big enough to keep a soft interior, but small enough to get them extra crispy.
Then I soak the raw potatoes before baking to remove some of the excess starch. Less starch = more crispiness. Starch also tends to burn easily. So removing the starch helps with burning!
Make sure you dry off the potatoes very well with paper towels.
Parchment paper is key in keeping the fries from sticking and getting the best crisp on the outside while keeping a soft inside. Using foil sometimes causes the fries to stick to the foil and then all that amazing crispiness gets stuck to the foil!
Don’t overcrowd the pan. If too many fries are on a baking sheet then they’ll just steam, not bake. I can normally fit the fries from 3 potatoes on a 13×18-inch jelly roll pan. I would recommend two separate baking sheets for any more potatoes. Or you can get these three-quarter baking pans!
The last trick is a double baking method. The fries are first baked in the oven at 400 degrees for 30 minutes, then baked for another 20 minutes at 425 degrees.
Season them!!! We love the seasoning mix below for fries. But you could also toss them with some truffle salt.
Steak and fries is a winning combination. Maybe some lemon parmesan asparagus on the side?
This turkey burger is also a favorite meal! Plus this watermelon salad = the best summer dinner ever.