Seasoned Fries
intro
Ultra-crispy, savory spiced potato fries with a crunchy exterior and fluffy interior, perfect for sharing and dipping with no deep frying required.
Ingredients
Steps
Cut and soak potatoes
Scrub 900g russet potatoes clean, leaving skins on for extra texture and fiber, then cut into uniform 1cm (1/3-inch) thick sticks. Submerge the cut fries in a bowl of ice-cold water for 15 minutes to leach out excess surface starch, the key to a shatteringly crisp final texture.
Pat fries completely dry
Drain the soaked potatoes thoroughly, then spread them in a loose single layer across a clean cotton kitchen towel layered with paper towels. Pat every surface of the potato sticks completely dry over 2 to 3 minutes, ensuring no visible moisture remains; wet potatoes will steam instead of crisping in the oven.
Coat with oil and starch
Transfer the fully dried fries to a large metal mixing bowl, drizzle evenly with 3 tablespoons (45ml) of extra-virgin olive oil, and toss for 30 seconds until every fry has a thin, even oil coating. Sprinkle 2 tablespoons (16g) of cornstarch over the oiled fries, then toss for another full minute until a light, dry, even coating covers all sticks, with no dry starch clumps left at the bottom of the bowl.
Arrange on baking sheet
Line a large rimmed baking sheet with unbleached parchment paper, then spread the coated fries in a tight but single, non-overlapping layer; use a second baking sheet if needed to avoid crowding, as crowded fries will steam. Preheat your oven to 220°C (425°F) as you finish arranging the fries.
Bake until golden crisp
Place the baking sheet on the middle rack of the preheated 220°C (425°F) oven, and bake for 20 minutes undisturbed. Use a thin, flexible spatula to flip each fry individually to ensure even browning, then bake for an additional 10 to 12 minutes until fries are deep golden brown, with crispy, darkened edges and no soft, pale uncooked spots.
Toss with seasoning blend
Immediately after removing fries from the oven while they are still piping hot, transfer them to a clean, dry large mixing bowl. Mix 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried parsley flakes in a small dish, then sprinkle the blend evenly over the hot fries. Toss for 30 seconds until all fries are evenly coated in spice, then serve immediately.
Tips
2.Always season fries immediately after removing them from the oven while they are still hot, as residual heat helps the spice blend stick evenly instead of settling at the bottom of the bowl.
3.For extra-rich, extra-crispy fries, swap the extra-virgin olive oil for 3 tablespoons of melted duck fat or refined coconut oil, which has a higher smoke point ideal for crisping.
OMG these fries are a total game changer! I’ve tried so many homemade fry recipes that turn out soggy no matter what I do, but these came out perfectly crispy. My kids loved it, they devoured a whole baking sheet in 10 minutes and begged me to make them again for our weekend family movie night. Tossed them with a little extra paprika per my oldest’s request, chef’s kiss!
Made these to go with burgers at our neighborhood potluck last weekend and people were begging for the recipe! The seasoning blend is perfectly balanced, not too salty, has just the right kick. I did mine on the grill in a cast iron skillet instead of the oven and they still got super crispy. Will be making these for every cookout from now on.
Wait, this recipe is so easy even I didn’t mess it up? No fancy equipment needed, just stuff I already had in my dorm kitchen? I made a big batch for meal prep this week and they reheat way better than frozen fries in the air fryer. 10/10, saving this to my permanent rotation.
Love that I can make these without a ton of oil! Used a little olive oil spray instead of the full amount listed, tossed with the seasoning, and they still got crispy enough to satisfy my fast food fry craving without the guilt. Ate mine with a side of Greek yogurt dip, was perfect for post-workout dinner.
I’ve been making fries for my grandkids for 40 years and I have to say, this seasoning blend is better than my old go-to! The little bit of paprika and garlic powder is just perfect. Didn’t change a single thing about the recipe, came out golden and crispy just like the photos.
Tried these last night and they were great, but mine stuck to the baking sheet pretty bad even though I sprayed it. Any tips for that? Flavor was 10/10 though, the seasoning is chef’s kiss.
Game. Changer. I used to only buy frozen seasoned fries because I thought homemade was too much work, but this is so straightforward! 45 minutes total, most of that is bake time so I can make the rest of dinner while they cook. Made them with salmon and roasted broccoli for family dinner last night, SO good.
These work so well for plant-based meals! I used avocado oil instead of canola, kept the seasoning exactly the same, and they came out so crispy. Served them with vegan chili for Sunday dinner and my roommate (who is a total meat and potatoes guy) went back for thirds.
Made these for my teen’s birthday party over the weekend, along with sliders and milkshakes, and all the kids said they were better than the fast food place we usually go to for birthdays. Saved me so much money making them at home too, win win!
Added a teaspoon of cayenne to the seasoning mix for an extra kick and these were perfect. Crispy, spicy, exactly what I was craving. Will be making these every time I have a burger night from now on, no more takeout fries for me.
Great recipe for meal prep! I cut up the potatoes and tossed them with seasoning the night before, stored them in a sealed bag in the fridge, and just popped them on a baking sheet when I got home from work. Cut down on weeknight dinner time so much, and they came out just as crispy as when I make them fresh.
Made these after a long day of hiking last weekend and they hit the spot. Hearty, crispy, the seasoning is so flavorful I didn’t even need ketchup (and I put ketchup on literally everything). 10/10, easy enough to make even when you’re dead tired after being outside all day.
Okay this was the first thing I ever made that didn’t come out burnt or weird! I followed the directions exactly, soaked the potatoes like the recipe said, and they were perfectly golden and crispy. My roommate said she thought I ordered them from a restaurant, I felt so proud. Definitely going to keep practicing with this recipe.