Easy Oven Fries Recipe (2024)

FAQs

Why don't my fries get crispy in the oven? ›

Try not to overlap the fries so they brown equally, and don't crowd them too tightly in the pan as you'll need to flip the fries halfway through the baking time. Bake 30 to 40 minutes or until golden brown and crisp.

Reheating Instructions

Fries / Tots / Brussels: Heat oven to 350F. Spray or lightly coat a baking sheet with olive oil. Remove your side from its container and spread evenly across a baking sheet. Bake for 7 minutes and remove.

There are many advantages of baked fries over fried fries. Baked fries are lower in calories and fat, and they're also much easier to make at home. When you fry potatoes, a lot of the potato's natural nutrients are lost in the process. But when you bake potatoes, they retain more of their vitamins and minerals.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

Simmering the fries in water washes away the excess sugars that can cause the fries to brown too much before they have a chance to properly crisp up when frying. The water also activates the starches in the potato. Starch, when fried, is what creates that crispy surface we want!

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

Preheat your oven to 230°C (conventional oven) or 210°C (fan assisted oven). Remove French fries from packaging and spread evenly on a baking tray. Place your tray of French fries in the centre of the oven and cook for 15-18 minutes (fan assisted oven) and for 15- 28 minutes if you have a conventional oven.

Using foil sometimes causes the fries to stick to the foil and then all that amazing crispiness gets stuck to the foil! Don't overcrowd the pan. If too many fries are on a baking sheet then they'll just steam, not bake. I can normally fit the fries from 3 potatoes on a 13×18-inch jelly roll pan.

Drain and dry the potatoes with a paper towel or kitchen towel. Toss them with the remaining oil and spices until coated, then place them on the baking sheet in a single layer. Bake at 450 degrees F for 15 to 20 minutes. Use a spatula to flip the fries, and move them into a single layer.

Grab that olive oil and toss your fries with it before placing them in the oven so they come out golden and crispy just like we all crave them to be. To do this without making any type of mess in the kitchen, simply place the fries in a plastic bag and then add olive oil directly to the fries.

Why do restaurant fries taste better? ›

Blanching: The Reason Why French Fries Taste Better

Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

When to Season French Fries. Whether or not you season the french fries before or after they are cooked depends on the cooking method that you use: Deep Fried french fries are seasoned immediately after they're finished frying. Baked or Air Fried fries are seasoned before they're cooked.

A quick dip in a countertop deep fryer will breathe new life into soggy fries. If you don't have one, roasting them in a hot oven will also do the trick. You can also throw the fries into a hot skillet on the stove top. Additionally, an air fryer will crisp up a smaller batch of fries in just a few minutes.