These baked oven fries are crisp on the outside, fluffy on the inside, and packed with classic potato flavor—all without deep frying. A quick soak in hot water removes excess starch, helping the wedges bake up golden and crunchy while staying tender at the center.
Perfect as a side dish or snack, these fries are simple, reliable, and endlessly versatile. Serve them alongside burgers, sandwiches, or your favorite dipping sauces, or enjoy them straight from the oven with a sprinkle of salt and pepper. With the right technique and a hot oven, homemade fries can be just as satisfying as any restaurant version.
Ingredients
- 3 russet potatoes (about 24 oz total), peeled and cut into even wedges
- 5 tablespoons vegetable, canola, or peanut oil, divided
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
Directions
- Preheat the oven to 475°F (245°C).
- Place the potato wedges in a large bowl and cover with hot water. Let soak for 10–30 minutes to remove excess starch.
- Add 4 tablespoons of oil to a heavy, rimmed baking sheet. Tilt the pan to coat evenly, or use a pastry brush. Sprinkle the pan evenly with the salt and pepper. Set aside.
- Drain the potatoes and spread them out on paper towels or clean kitchen towels. Pat completely dry. Wipe out the mixing bowl and return the potatoes to it.
- Toss the dried potatoes with the remaining 1 tablespoon of oil.
- Arrange the wedges in a single layer on the prepared baking sheet. Cover tightly with foil and bake for 5 minutes.
- Remove the foil and continue baking for 15–20 minutes, until the bottoms are spotty golden brown. Rotate the baking sheet halfway through for even browning.
- Using a metal spatula and tongs, flip each wedge while keeping them in a single layer. Continue baking for 5–15 minutes, rotating the pan as needed, until the fries are deeply golden and crisp.
- Transfer the fries to a paper towel–lined plate to absorb excess oil. Season with additional salt and pepper to taste and serve warm.
Based on recipe found on everydayannie.com