How to Make Baked French Fries (Crispiest Method!)
Following the classic English roast potato, this is the most effective and sure-fire method for achieving crispy, well-seasoned homemade baked french fries. A few simple, no fuss tricks help to yield the best results ever.Â
- Yield: Serves 4 as a side 1x
Ingredients
Units
Scale
- 5 large Russet potatoes, cut into 1/4-inch-thick (give or take) fries (see how-to in post)
- Kosher salt, as directed and to taste
- 2 teaspoons baking soda
- 2 teaspoons Old Bay (optional)
- 1/4 cup olive oil (plus more as needed)
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 450 degrees F. Adjust the rack to the middle position. Line a large sheet pan(s) with parchment paper (this prevents both mess and sticking).Â
- Fill a big pot with enough water to cover the potatoes and salt until it’s like the sea (like we do with pasta). Add the baking soda and Old Bay (if using) and bring to a boil. Add the potatoes. Cook just until tender, about 6 or 7 minutes. Drain but leave the potatoes in the pot.Â
- Add the olive oil (I know it seems like a lot, but they will drink it up and then some). Season with salt and pepper (TIP: taste one to see how much to season them. Potatoes love and need salt).
- Give the pot a few gentle shakes. This shaking will mush up the potatoes a little bit, bringing some of the creamy interiors to the surfaces, and adding extra crunch (the whole point). Just take care not to break them up completely.Â
- Pour the fries onto the baking sheet(s) and spread into an even layer. Bake until very golden brown and crunchy, about 40 to 45 minutes. You don’t need to turn them at all. Serve warm with the fry sauce (see NOTES) or sauce(s) of your choosing.
Notes
To make FRY SAUCE:Â
Just stir together equal parts ketchup, mustard, and mayonnaise. Taste, add a little more of whatever you think it needs. I highly recommend adding a little bit of Old Bay, if you’ve got it. Cajun seasoning is also great, for a spicy kick.