Skin On Fries Recipe

Wash and cut

Scrub the potatoes well under cold running water to remove dirt — leave the skins on. Cut each potato lengthwise into 1/3–1/2-inch thick sticks (aim for uniform thickness so they cook evenly).

Parboil

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt. Bring to a gentle boil over high heat, then reduce to medium and simmer for 5–7 minutes until the edges start to soften but centres are still firm. This step reduces cooking time and helps create a tender interior.

Drain the potatoes in a colander and let them steam-dry for 5 minutes. Spread them on a clean kitchen towel or paper towels and gently toss or pat to remove excess surface moisture. Slightly roughening the surface by tossing helps create extra crispness.

Preheat

Preheat the oven to 225°C (435°F). Position a rack in the upper third of the oven for a crisp exterior. If using a convection setting, reduce temperature to 210°C (410°F).

Toss with oil and seasonings

Transfer the dried potato sticks to a large bowl. Add the neutral oil and toss to coat evenly. In a small bowl combine 1 teaspoon kosher salt (remaining), 1/2 teaspoon black pepper, garlic powder, smoked paprika, and optional cayenne. Sprinkle the seasoning mix over the oiled potatoes and toss until evenly distributed.

Arrange on baking sheet

Spread the seasoned fries in a single layer on a large rimmed baking sheet lined with parchment or a silicone mat. Avoid overcrowding; use two pans if necessary so each fry has space to crisp.

Roast and flip

Roast for 20 minutes, then use a spatula to flip the fries so they brown evenly. Return to the oven and roast for another 10–18 minutes, checking at 10 minutes. Total oven time will be about 30–38 minutes depending on thickness and oven: fries should be golden brown and edges crisp, with tender interiors.

Season to serve

Remove fries from the oven and immediately sprinkle with the finishing 1/4 teaspoon kosher salt (if using) and grated Parmesan while still hot so the cheese sticks. Toss gently on the pan or transfer to a serving bowl.

Garnish with chopped parsley if desired and serve hot with ketchup, aioli, or your preferred dipping sauce.