Oven Baked French Fries – Just Scratch

These Oven Baked French Fries are so easy and flavorful! In this post, I’m sharing a few of my tips and tricks so you too can have perfectly crispy baked fries! For 4 or about 20 fries per person.

Too early for another roast recipe?

is it ever You may remember that I recently shared this Baked Sweet Potato Fries recipe. Well, that made me think I could/should do the same with regular fries. Because why not? However, I didn’t just want salt and pepper fries. I was craving a spiced roast that was easy and just as delicious as my sweet potato fries.

The opportunity arose when I decided to re-twist and update the post and recipe for my mini mac sliders. Although the seasoning is a little different, the technique and method for these fries is similar. And both result in crispy homemade fries straight out of the oven.

HOW TO GET CRISPY FRIES:

• Use medium-sized, similarly shaped potatoes. Nothing huge, long, or overly large in scope. They want shorter and thinner fries.
• Soak your uncooked potatoes/chips in cold water. (more on that below)
• Toss in seasoned cornstarch (or arrowroot) before baking. (also more on that below)
• Place your pan in the oven while your oven is preheating. This will get the pan hot and (with the help of oil) prevent the fries from sticking.
• Serve immediately. Baked fries lose some of their crispiness when they sit, but they’re still delicious!

To make these Oven Baked French Fries you will need:

• red potatoes – These have less moisture and result in a crispier roast.
• cornstarch – Helps crisp up the fries while baking.
• kosher salt – Enhances the flavor of the fries.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Adds a strong onion flavor.
• ground black pepper – Adds some subtle bite and flavor.
• avocado oil (or extra light olive oil) – Helps keep the seasoned cornstarch sticking while preventing the fries from sticking to the pan. You will need both the oil and the nonstick spray.

Scrub and roughly peel 2 to 3 medium-sized potatoes. You don’t want potatoes that are too long, but rather short and similarly sized potatoes. Cut into boards, and then cut each board into 1/4-inch(ish) strips, or “fries”.

Soak the fries in a bowl of cold water for 30 minutes or up to 24 hours. If I soaked for more than 2 hours I would personally refrigerate.

WHY IS IT IMPORTANT TO SOAK POTATOES IN WATER?

Believe it or not, soaking in water removes the starch from the potatoes/fries. This, in turn, helps the fries crisp up in the oven. I’ve read that it’s the starch in the potatoes that hangs on moisture/water and why sweet potatoes (or really any potato) are mushy when baked! I also notice that my fries don’t burn as easily when I soak them as I assume they have less starch. If you drain the potatoes/chips you will see that the water looks cloudy and starchy.

Meanwhile, in a bowl, measure and add 2 tablespoons cornstarch, 1-1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 3/4 teaspoon onion powder, and 1/4 teaspoon ground black pepper.

WHY THROW POTATOES IN CORNSTARCH?

Using cornstarch (or arrowroot) is optional. However, it gives the fries a light coating and helps them brown and crisp up in the oven.

Stir to combine and set aside.

Place an empty, rimmed (half sheet pan) baking sheet in the oven, then preheat your oven (with the pan) to 425°

Meanwhile, drain the sweet potato fries in a colander and rinse well under water.

Place on a clean kitchen towel and towel dry thoroughly.

While the fries were in the colander, I quickly wash the bowl they were soaked in and towel dry them. Then I tossed them back into the clean bowl and added 2 tablespoons avocado oil and tossed them to coat.

Add the seasoned cornstarch.

Thoroughly throw to coat.

Once the oven has preheated, use oven mitts to remove the hot pan and set it on a heat-safe surface. Spray the preheated/hot tray generously with avocado oil. Then add the fries and spread in an even layer. Bake 15 minutes.

After 15 minutes, remove the pan and use tongs to gently turn each roast. If they get stuck, just give her a minute and get back to it. Once they have a chance to cool down a bit, they should come loose.

Rotate the pan and continue Bake for 20 to 25 minutes or until the fries are crispy.

Serve immediately with ketchup, fry sauce, or ranch dressing!

Dive.

Eat.

Repeat.

Click here for more French fries and potato wedges recipes!

Enjoy! And if you try this recipe, let me know! Take a picture and tag me chirp or instagram!