Oh, french fries. How I love thee. Curly, seasoned fries… thin, crispy, shoestring fries… and definitely sweet potatoes fries with chipotle lime aioli. Mmmmhmm. As much as I love a sinfully delicious fried potato, if I’m making fries at home I always opt for these easier and MUCH healthier Oven Baked Steak Fries. They’re thick cut, extra crispy, and perfect for dipping. Did I mention how ridiculously delicious they are?? Go ahead and try to eat just one of these bad boys… I dare ya!
Here’s one very important trick I’ve learned for making the perfect batch of french fries: Soak ’em. Soak ’em good!
Soaking your potatoes will help remove a lot of the starch, which allows them to crisp up on the outside while keeping a soft potato texture on the inside. If I’m in a hurry, I’ll just soak them for an hour, but I generally like to let them sit for several hours to overnight if I’m smart enough to plan ahead that day. Which rarely happens, but hey, I try!
A little bit of oil and a simple seasoning mixture are all you need for delicious baked fries that will go with just about any meal. Burgers and fries, for sure. Italian beef sammies and fries, oh yeah. Spaghetti and fries… um, why not?
Sometimes I like to jazz up my fries with a little extra spice, some garlic, or a sprinkle of cheese, but this is a great basic recipe that I promise you and your family will love. Make sure you have plenty of ketchup or your favorite dipping sauce on hand, and you might even want to make a double batch… they will disappear quickly!
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- 3 large or 4 medium russet potatoes
- 2 tablespoons canola oil
- 1 tablespoon cornstarch
- 1 teaspoon seasoned salt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cut potatoes lengthwise into ½" thick slices. Then cut each slice lengthwise into ½" sticks. Fill a large bowl with cold water and soak the potato slices for at least 1 hour. Drain the potatoes and pat them dry with paper towels.
- Preheat oven to 425ºF. In a large bowl, toss the potatoes with canola oil to coat. Mix the cornstarch, seasoned salt, salt, and pepper in a small bowl, and add to potatoes. Toss until potatoes are evenly coated in the seasoning mixture.
- Place potatoes in a single layer on parchment-lined baking sheets and bake for 45 minutes, flipping the potatoes halfway through. Check the potatoes and continue baking another 5-15 minutes until desired crispness is reached. Serve with your favorite dipping sauce and enjoy!
More Delicious Side Dishes:
Crispy Baked Sweet Potato Fries
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I used to give my husband a hard time for soaking potatoes. It makes all the difference though. So much better!
Doesn’t it?? I went for years without soaking them, and it really does make a difference!
I do love oven fries and yours look delicious! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Thank you!! These fries are a must-have when we grill burgers!
Our family enjoys oven baked fries a few times a week, but I completely forgot about how soaking them helps make a crispier fry. Thanks so much for the reminder. I often soak my potatoes when I am planning ahead, but now I need to remember to do it for the improved quality. Thanks, again, for the reminder and for the recipe!
That’s the hard part… remembering to plan ahead! Lol! Thanks for stopping by, Heather!
I personally love oven fries over fried. They taste just as good!
Beautiful photos.
Have a great week Liz!
I agree, Melanie! They’re delish! Thanks so much for stopping by. 🙂
These sound amazing and they look super easy to do!
They definitely are! I think I’m going to make them again for the 4th of July to go with our grilled hot dogs and burgers! YUM 🙂
Wow, never knew that soaking in cold water will help crisp the fries. I make this every week and family loves them.
It’s such a neat trick! With very delicious results. 🙂
I made these for lunch today. My kids loved them! I cut the fries thinner to mimic the fast food variety, and they crisped up great! Thanks for a terrific recipe.
I’m so glad to hear that!! My kids always gobble these up too. 🙂 Thanks so much for stopping by to let me know!
Tried this one because of all the great reviews, but it turned out to be an unmitigated disaster. I soaked the sliced potatoes just as the recipe called for, tossed them in the oil and seasoning, and pit them on the parchment lined baking tray, just as the instructions called for. But when I went to turn them, well, every fry, and I mean EVERY ONE was hopelessly stuck to the paper. Tried for ten minutes to salvagr at least a few, but it was a waste of time, and all I got for my troubles were burned fingertips and a whole lot of frustration. Better to just forget the parchment paper altogether and cook the fries on a baking sheet sprayed with cooking spray.