Every sandwich needs a sidekick, and these are mine. Big skin-on russet fries, parboiled just long enough to soften the outsides, roughed up into a starchy coating, then roasted until the edges go crackly and deep golden. No deep fryer, no grease splatter all over the stove, and no fry smell hanging around the house for two days.

If you’ve made my Crispy Oven-Roasted Baby Potatoes, you already know the trick. This is the same method, just cut into fries.

Tips for Extra Crispy Oven Baked Fries

Babysit the parboil. This is the one step to watch. Jumbo russets go from firm to falling apart in a minute or two, so start poking them with a fork at 3 minutes. You want tender but still firm enough to toss around in a bowl.

Rough them up. The pinch of baking soda in the water plus a good shake in the bowl gives each fry a thin, starchy coating. That’s what turns into the crackly crust in the oven. A little cornstarch helps too if you have it.

Give them space. Crowded fries steam instead of crisp. Use a second sheet pan if you need to.

Keep the seasoning simple. Salt, pepper, garlic powder, and a dash of Slap Ya Mama for a little kick. Swap in whatever you like.

What to Serve Them With

These were made to sit next to my Pesto Bruschetta Chicken Sandwiches, but they go with just about anything: burgers, fried chicken, or a plate of smoked brisket.

Extra Crispy Oven Baked Fries

Big, golden, skin-on fries with crackly edges and fluffy middles, no fryer required. A quick parboil and a rough shake are the whole secret.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 jumbo russet potatoes about 2 lbs, skin on
• 1/2 tsp baking soda for the boiling water
• 1-2 Tbsp salt for the boiling water
• 3 Tbsp olive oil
• 1 Tbsp cornstarch optional, for extra crunch
• 1 1/2 tsp salt plus more to taste
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp Slap Ya Mama or your favorite Cajun seasoning

Equipment

• Large Pot
• Colander
• Large Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 415°F.
2. Scrub the potatoes and cut them into fries about 1/2″ thick, skin on.
3. Put the fries in a pot of cold water with the baking soda and 1-2 tablespoons of salt and bring to a boil. Once boiling, cook 3-5 minutes, and start checking at 3. Fries go from perfect to mushy fast, so watch them closely. They’re ready when a fork slides in easily but they still feel firm and hold their shape.
4. Drain and let them steam dry in the colander for about 3 minutes.
5. Toss them in a large bowl (or the dry pot with the lid on) and shake for about 15 seconds to rough up the edges and build a starchy coating. Go a little easier than you would with whole potatoes, since fries break more easily.
6. If using cornstarch, sprinkle it over and toss. Then add the oil, salt, pepper, garlic powder, and Slap Ya Mama and toss to coat.
7. Spread them in a single layer on a foil-lined baking sheet, not touching if you can. Crowded fries steam instead of crisp.
8. Roast 20 minutes, then toss and flip, and roast about 15 minutes more until deep golden and crispy on the edges.
9. Hit them with a little extra salt right out of the oven and serve.

Notes

Watch the parboil. Big russets cook through fast. Start checking at 3 minutes. If they fall apart in the bowl, they went too long.

Don’t crowd the pan. Use two sheets if you need to. Fries touching each other steam instead of crisp.

Same method as my Crispy Oven-Roasted Baby Potatoes, just cut into fries.

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