Homemade Fries
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Homemade Fries
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How to make the best crispy Homemade French Fries in the oven! The secrets to perfect baked fries, plus how to make French fries crispy again.
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Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 ½ pounds golden yellow potatoes Yukon Gold or similar, about 4
- 1 teaspoon kosher salt plus additional to taste
- 1 teaspoon garlic powder
- ½ teaspoon dill weed
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Toppings (optional) fresh parsley, chives, freshly grated Parmesan cheese (or nutritional yeast)
Instructions
- Place a rack in the lower third of your oven and preheat to 450 degrees F. Drizzle a large rimmed baking sheet with 1 1/2 tablespoons olive oil, brushing it as needed so that it nicely coats the pan.
- Scrub the potatoes and peel if desired (I leave the peels on). Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
- Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl.
- Drizzle the potatoes with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt, garlic powder, dill weed, onion powder, and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes into a single layer on the prepared baking sheet.
- Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove the baking sheet from the oven and, with a large, firm spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to painstakingly flip every single one). With your fingers (be careful—the pan is hot!) return the potatoes to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes (30 minutes total was ideal timing for this crispy-fry lover).
- While the fries are hot, sprinkle with any desired toppings and a bit more salt to taste. DEVOUR.
Notes
- You can swap russet (standard baking) potatoes for the Yukon golds (no changes to the recipe needed), but I found that the Yukon golds gave me the best oven fry texture overall. The insides were creamier, while the outsides became nice and crisp.
- TO STORE: Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: In the unlikely event of leftovers, you can reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
- If you’ve ever reheated French fries from a restaurant, you know nothing replaces the just-cooked taste (the fries will dry out a bit), but they did at least perk up somewhat.
Nutrition Information
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Serving
1(of 4)
Calories
227kcal
(11%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Potassium
725mg
(21%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin C
34mg
(38%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 227kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Potassium | 725mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin C | 34mg | 38% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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