Baked French Fries

These baked French fries are perfectly crispy and crazy easy to make with just potatoes, oil, and seasoning salt. A great weeknight side dish!

Course side, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 45

Soaking time 30

Total Time 1 25

Servings servings

Calories 230kcal

Place potatoes in a bowl of cold water for at lest 30 minutes to overnight. Rinse well and dry well.
Preheat oven to 425 degrees F. Spray the pans with cooking spray.
In a separate bowl, lightly drizzle potatoes with oil and season to taste with seasoning salt.
Pour the potatoes into a single layer on your pans.
Bake for 20 minutes and then flip the potatoes.
Bake for 20 more minutes (depending on your oven- check them at 20 and go from there) until the potatoes are a nice golden brown and crispy. Serve immediately.

Cut the fries evenly so they cook evenly. I like ¼ inch thick.
Don't skip the soak! Russet potatoes have a lot of starch that needs to be drawn out before baking or frying, so rinse them well after. It's worth the extra time for maximum crisp.
Dry them well. Once they're rinsed get all the water off of them so the oil and seasonings stick.
Give the fries plenty of room on the pan, and use two pans if you need to, so they crisp up instead of steaming.
Use a sturdy spatula to flip the fries, so the crispy edges stay intact.
Check the fries early if you cut them thinner than ½ inch, since they'll brown faster.
Make as many fries as you need. I used 5 to 6 good-sized potatoes, but you can always use more or fewer.
Ingredients to prep ahead- Cut the potatoes into even sticks and keep them in cold water in the fridge no longer than over night. Measure out the oil and seasoning salt, so everything is ready to toss and bake.
Leftovers and storage- Store in an airtight container in the fridge for up to 3 days, and reheat in a hot oven until crisp again.