Crispy Oven Fries
Have you ever been disappointed by undercooked, under-seasoned, or just plain soggy fries at restaurants?
You’re not alone.
Fries should be crispy, flavorful, and downright addictive. Luckily, you don’t need a deep fryer to achieve perfect fries at home—this recipe for crispy, oven-baked fries will change the way you make fries forever!
These fries are crispy on the outside, soft and fluffy on the inside, and packed with flavor. Plus, no messy grease or cleanup! With just a few simple techniques, like using vinegar to lock in texture and seasoning generously, you can create restaurant-quality fries in your own kitchen.
Craving the perfect fry? Give this recipe a try—your taste buds will thank you!
INGREDIENTS:
Fries
700-800 g russet potatoes ( 2-3 medium sized), peeled and cut into wedges
1 T kosher salt (for boiling water) + more for sprinkling ( I use Diamond, use half if using table salt or Morton)
1 T vinegar (for boiling water)
¼ C oil (I recommend peanut or other high-heat oil)
Quick Tartar Sauce
¼ C vegan mayo
2 T dice dill pickle + 1- 2 T of juice
1-2 T lemon juice (freshly squeezed )
1 T fresh chopped dill (can sub with 1 tsp. dry)
⅛ tsp. celery seed (optional)
kosher salt (to taste)
Equipment:
Medium or large pot
Large baking sheet (or two)
Small bowl
Strainer
Tongs
Cooling rack
Paper towels
DIRECTIONS:
TARTAR SAUCE
Add the mayo to your small bowl and add chopped pickle, dill, pickle juice, celery seed, and salt
Mix until well combined, then add the fresh lemon juice ( 1 tablespoon at a time, to suite your taste- and thickness of sauce)
Mix sauce again and taste for seasoning, add more salt, herbs or lemon juice as needed
Set aside
Preheat oven to 450° F
FRIES
Cut peeled potatoes into 1 inch wedges ( I like em' chunky, but cut to ½ " if you like a thinner, even crispier fry)
Place potatoes in a large pot and cover with water- place on high heat and bring to a boil
Once boiling, add salt and vinegar (vinegar doesn't really contribute to taste, but it helps the potatoes to maintain their structure)
Cook 8-10 minutes or until fork tender, but not falling apart
When potatoes are close to being finished, pour your oil on a baking sheet and place in the oven- this gives the oil a head start heating up, resulting in crispier fries.
Drain the potatoes and pat them dry.
Remove the baking sheet from the oven and carefully place the potatoes onto the baking sheet- turn them in the oil to evenly coat.
Top Tip: Make sure to spread out your potato wedges so they not crowded or touching on the baking sheet- if there are too many potatoes on your pan, they will steam and not reach maximum crispiness!
Place the potatoes in the oven on the middle rack and bake for 15-20 minutes (if you have hot spots in your oven, flip the baking sheet around halfway through so the potatoes bake evenly). ** every oven is different, so I suggest you start checking your fries at the 10 minute mark to check to see how brown they are getting **
After the first side is done, carefully flip potatoes with tongs or a slotted spatula so the other side can get crispy and golden- about another 10-20 minutes.
When fries are golden brown and crispy, remove them from the oven and pat the excess oil with a paper towel.
If you find the fries need more seasoning, add it while they're hot ( but give one a try, because depending on your taste, they may be seasoned enough for you).
Don’t like tartar sauce? Eat these fries with ketchup, bbq sauce, vinegar, vegan ranch, or honey mustard.
Let me know if you give this recipe a try!
