Do you know me? If you do, you know I love potatoes. I count them as vegetables. I mean, they grow in soil. That counts for me. If you are looking for a good recipe for crispy oven fries, give this a shot. I love them as a side for a juicy steak or a tender rack of ribs or a classic burger. If you have a couple of good non-stick pans, they are pretty easy to execute and quite delicious. Nice crispy brown edges and tender on the inside.
We are going to cook these fries at 450 F. When ever I cook at temperatures over 425 F, I like to use peanut oil. You will find less smoke coming off the oven and your food will brown, instead of burn. You can also use safflower or sunflower seed oil.
Tools Needed
2 Full size non-stick oven pans
Crispy Oven Fries
- Cut 4 large russet potatoes into 1/2 inch x 1/2 inch x potato length pieces.
- Fill a large pot of water with 8 quarts of water. Add 1 cup of Salt.
- Soak fries in the brine for 30-60 minutes. This is going to draw out some starch and moisture from the potatoes, helping out our cooking process, making them crispy.
- Remove fries from brine and dry on paper towels. Pat dry if needed.
- Coat non-stick pans with peanut oil. Add fries to pans, evenly spread out. Drizzle with peanut oil. Season with a light dusting of seasoned salt. Grind fresh pepper over the fries. Sprinkle with parsley and thyme. Flip fries and repeat.
- Cook at 450 for 15 minutes.
- Flip and cook for 10 minutes.
- Flip and cook for 10 minutes. (Some ovens cook faster than others, decrease or increase time if needed).
- Pull from oven when most sides of the fries are golden brown.
Crispy Oven Fries
Crispy oven fries seasoned with salt, pepper, and fresh herbs
Ingredients
- 4 Large Russet Potatoes Try to pick out nice uniform oval potatoes.
- 4-6 tablespoons Peanut Oil
- Handfull Fresh Parsley
- Handfull Fresh Thyme
- 8 quarts Cold Water
- 1 cup Salt
Instructions
- Cut 4 large russet potatoes into 1/2 inch x 1/2 inch x potato length pieces.
Fill a large pot of water with 8 quarts of cold water. Add 1 cup of Salt.
- Soak fries in the brine for 30-60 minutes
Remove fries from brine and dry on paper towels. Pat dry if needed. You want the potatoes very dry to promote crispiness
Coat 2 full sized non-stick pans with peanut oil. Add fries to pans, evenly spread out. Drizzle with peanut oil. Season with a light dusting of seasoned salt. Grind fresh pepper over the fries. Sprinkle with parsley and thyme. Flip fries and repeat.
- Cook at 450 for 15 minutes.
- Flip and cook for 10 minutes.
Flip and cook for 10 minutes. (Some ovens cook faster than others, decrease or increase time if needed). When the fries are golden brown and crispy to the touch, they are done.
- Pull from oven when most sides of the fries are golden brown.
