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The hunt for the perfect oven fries, frites, chips… you know, the potatoes cut into strips and deep-fried? Yeah, well oven baking them is quite the conundrum, am I right? They are either way too crispy or way too soggy. I like my fries crisp on the outside, tender in the middle. And this simple recipe gets you those results.
I used good, old fashioned russet potatoes. Sweet potatoes are great, too, but they just don’t crisp up like a good ole baking potato. Be sure you also spread them out so that they have plenty of room to crisp up. This may mean you need to opt for 2 baking sheets, depending on how large your baking sheet is. Why? Because they steam, resulting in a soggy, unsatisfactory french fry.
Some people boil their fries first and while, yes the result is fantastic… on a weeknight, it’s just no fun to do this, that, and the other to get good fries. If you’ve got the time? By all means, do your thing and get yourself the fries of your dreams!! But, these oven fries are rather dreamy and just easier to get on the table!
For another fry recipe, try my Loaded Whole30 Sweet Potato Fries!
- 1 [1/2] pounds russet potatoes (or 2 large potatoes)
- 2 tablespoons extra virgin olive oil
- 1 [1/2] teaspoons kosher salt
- [1/2] teaspoon fresh cracked black pepper
- Preheat oven to 400 degrees F.
- Scrub potatoes well, then cut lengthwise into [1/2] inch wide fries.
- Place fries in a large bowl and and toss with the olive oil, kosher salt, and pepper until evenly coated.
- Spread fries across a parchment paper lined baking sheet in a single layer (you may need two baking sheets to ensure they are in a single layer and have plenty of room to crisp up).
- Bake in the oven until potatoes are golden brown all over and crisp, about 30 minutes.