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Ingredients
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Fries (half pan)
Seasoned option (optional)
Finishing
Method
Fries (half pan)
If oven-baking (preferred for concession-style half pan)
Spread 4 lbs of frozen fries in an even single layer across the half sheet pan or two pans if needed to avoid crowding. Lightly spray or drizzle about 2 tbs vegetable oil evenly over the fries (reserve remaining oil). Bake on the center rack 20–30 minutes, tossing or flipping once halfway through, until edges are golden and fries are crisp. For thicker fries allow the full time; for thinner fries check earlier.
If deep-frying (for extra crispness)
Working in batches, carefully lower a portion of the frozen fries into the 350°F (175°C) oil (do not overcrowd). Fry 3–5 minutes until golden and crisp. Use a slotted spoon or spider to remove fries and drain on paper towels or on a wire rack over a sheet pan. Keep cooked batches warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.
Seasoned option (optional)
Combine seasoning
In a small bowl, whisk together 2 tsp paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried oregano, 1 tsp black pepper, 0.5 tsp smoked paprika (if using), 0.25 tsp cayenne (if using), and 2 tsp cornstarch (if using). Cornstarch helps the seasoning cling and adds extra crispness.
Apply seasoning (oven method)
As soon as fries come out of the oven (hot), sprinkle the seasoning mixture evenly over the fries on the half pan. Toss gently using tongs or two spatulas to coat fries evenly so the warm fries help the seasoning adhere. If fries were only lightly oiled before baking, the seasoning will stick well.
Apply seasoning (fry method)
After draining fried fries, place hot fries on the half pan and immediately sprinkle the seasoning mixture over them, tossing gently to coat while hot so the seasoning sticks.
Finishing
Taste and adjust salt: after seasoning, sprinkle finishing salt (about 1 tbs, or to taste) evenly across the half pan. Add chopped fresh parsley if desired for color and freshness.