Is there anything better than a plate of piping hot, crispy, salty french fries? The correct answer to this question is ‘no’.
I’m a sucker for a good french fry. No matter how much I tell myself that I shouldn’t have them and that they are not good for me, I just can’t convince myself to get the side salad instead. What can I say? I’m always on the hunt for the best french fries I can find.
Who could have predicted that this hunt would end with a recipe for homemade baked oven fries that puts most others to shame? Certainly not me.
I first discovered this recipe years ago on one of my favourite food blogs, Annie’s Eats. I had tried making baked oven fries in the past, but they just never compared to the deliciously crispy deep-fried version I would get at restaurants. This recipe was a game-changer. It is a little bit more hands-on than your typical oven baked fries recipe, but it is totally worth the effort.
I recently rediscovered this recipe, and it has been put on our menu every week since. Just now, as I’m writing this post, I’m wondering when is the soonest I can make them.
Please, do yourself and your loved ones a favour and make these baked oven fries. Just be prepared to make them regularly after that.
- 2-3 russet potatoes, cut evenly into fries
- 5 tbsp vegetable oil, divided
- salt, to taste
- pepper, to taste
- Preheat the oven to 475 degrees and move an oven rack to the second lowest position. Cut up the potatoes and place them in a large bowl. Cover with hot water and let soak for up to 20 minutes. Put 4 tablespoons of the vegetable oil on a heavy, rimmed baking sheet. Tilt the sheet to evenly coat the bottom of the pan with the oil. Sprinkle the pan evenly with salt and pepper. Set aside.
- Drain the potatoes and set them on a clean dish towel or paper towels. Pat until dry. Wipe the bowl out so it is dry and put the potatoes back in the bowl. Toss with the remaining 1 tablespoon of vegetable oil. Arrange the potatoes in a single layer on the baking sheet. Cover tightly with aluminum foil and bake for 5 minutes.
- Remove the foil and continue to bake the potatoes until the bottoms are spotty golden brown, about 15-20 minutes, and rotating the pan after 10. Use a metal spatula and tongs to flip the potatoes and keep them in a single layer. Continue baking the fries until they are golden and crisp, about 5-15 minutes. Continue to rotate the pan for even cooking.
- When they are finished baking, lay them on a paper towel to absorb some of the excess oil. Season with additional salt to taste.