Fries (regular, Oven-baked) Recipe

Preheat oven

Place an oven rack in the upper-middle position. Preheat oven to 230°C (450°F). If using convection, 220°C (425°F). Line a baking sheet with parchment paper or a silicone mat.

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Leaving skins on (or peel if you prefer), cut each potato into 1/3 to 1/2-inch (8–12 mm) sticks for regular fries. Try to keep sizes consistent for even cooking.

Rinse and soak

Place cut fries in a large bowl and cover with cold water (about 1.5 liters). Agitate with your hands for 30 seconds to remove surface starch. Let soak for 20–30 minutes. For best results, soak up to 2 hours in the refrigerator; this yields crisper fries.

Parboil (optional but recommended for texture)

Fill a large pot with fresh water, add 1 tsp kosher salt and 1 tsp baking soda (optional). Bring to a lively boil. Drain the soaking water and add the fries to the boiling water. Parboil for 3–4 minutes until the exterior begins to tenderize but centers are still firm. Do not overcook. Immediately drain in a colander.

Dry thoroughly

Spread the drained fries on a clean kitchen towel or paper towels and pat very dry. Excess moisture will steam the fries and prevent crisping.

Transfer the dried fries to a large bowl. Add 3 tbsp neutral oil and toss to coat every piece lightly and evenly. Sprinkle 2 tsp kosher salt (adjust if parboil water already salted), 1/2 tsp black pepper, and the optional 1/2 tsp each garlic powder and paprika. Toss again to distribute seasonings.

Arrange the fries in a single layer on the prepared baking sheet with space between pieces so hot air can circulate. Use two sheets and bake in batches if necessary; overcrowding yields soggy fries.

Slide the baking sheet into the preheated oven. Bake for 12 minutes, then remove the sheet, flip or shake the fries to promote even browning, and rotate the sheet 180°. Return to oven and bake another 10–15 minutes until edges are golden brown and crisp. Total baking time will be about 22–27 minutes depending on thickness and oven. For extra crispness, switch to broil for the last 1–2 minutes while watching closely.

When fries are done, transfer to a bowl or platter and immediately sprinkle with 1 tsp flaky sea salt (or additional kosher salt) to taste. Let rest 1–2 minutes to firm up, then serve hot.