Gotta love fries. At some restaurants it’s the only thing on the menu we can eat!
It’s easy to open a frozen bag, but that just isn’t the same as your own thick-cut homestyle fries. I bought a fry-cutter last year and it’s been put to great use. Highly recommended!
Some people prefer not to eat the potato skin. I don’t mind it, but it’s your preference. Obviously you should peel before you slice them. 😉
It’s always best to let your fries soak in water for at least 30 minutes, longer if you have the time, so plan ahead. Soaking the fries will pull some of the starch from the potatoes, leaving you with a firmer, crispier french fry. I usually prep them a day in advance and just soak overnight.
Honestly, good baked french fries take time. The results are never as good when I rush them.
Cooking times are going to vary depending on your oven and the thickness of your fries. I always cook them at 450F, but sometimes adjust how long they bake or how often I turn them based on how thick they are.
Experiment and have fun! Home fries are the bomb!
Oven-Baked French FriesPrint Recipe
- 4 potatoes
- 2 tbsp vegetable oil
Wash your potatoes well. Peel them if you prefer not to eat the skin.
Slice your potatoes into evenly sliced fries, either by hand or with a fry-cutter.
Soak in cold water for at least 30 minutes.
Preheat oven to 450 F.
Drain the water and pat the potatoes dry.
Toss fries in 2 tbsp oil.
Spread evenly on a large baking sheet, leaving some space between the fries.
Bake 35 minutes then turn the fries over.
Bake another 20-25 minutes, making sure they don't burn.
Ovens vary, so trust your gut and check on them once in a while. The fries are ready when they are golden brown.
Remove from oven and sprinkle with salt, then toss to coat evenly and enjoy!