Crispy Oven Baked Fries (Printable)

Golden, crispy oven baked fries seasoned with sea salt deliver a tasty, healthier twist on a classic.

# What You'll Need:

→ Potatoes

01 - 2.5 pounds russet potatoes

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 1½ teaspoons sea salt, plus extra for finishing
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder (optional)
06 - ½ teaspoon smoked paprika (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper.
02 - Wash and optionally peel potatoes. Slice into ⅜-inch thick sticks for consistent cooking.
03 - Submerge cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with a clean towel.
04 - In a large bowl, combine potatoes with olive oil, sea salt, black pepper, garlic powder, and smoked paprika. Toss until fries are evenly coated.
05 - Place fries in a single layer on prepared baking sheets, ensuring pieces do not touch to maximize crispiness.
06 - Bake for 20 minutes. Flip fries using a spatula, rotate trays, then bake an additional 15 to 20 minutes until golden and crispy.
07 - Remove fries from oven and immediately sprinkle with extra sea salt. Serve while hot.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and fluffy inside—no sogginess if you follow the trick about soaking and patting dry.
  • You can make a huge batch that actually stays good for a few hours, perfect for feeding people without stress.
  • Once you nail the technique, you can experiment with different seasonings or potato types without starting from scratch.
02 -
  • The soaking step is non-negotiable—I learned this the hard way after my first batch came out pale and limp because I skipped it thinking I was being efficient.
  • Single layer matters: I once tried to save time by layering fries on top of each other, and they steamed into soft disappointment instead of crisping up.
  • Patting them bone-dry makes a huge difference—any moisture left on them will turn to steam in the oven, and that steam is the enemy of crispiness.
03 -
  • Use a convection or fan setting if your oven has it—moving air is what creates that exterior crispiness, and the fan speeds up the process by 5–10 minutes.
  • Serve them immediately while they're hot; they'll stay good for a couple of hours at room temperature, but the magic is in that first few minutes when the outside is still crackling.

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