Crispy Oven Fries

oven crispy fries

 

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

  1. Cut 4 large russet potatoes into 1/2 inch x 1/2 inch x potato length pieces.
  2. Fill a large pot of water with 8 quarts of water.  Add 1 cup of Salt.
  3. 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.
  4. Remove fries from brine and dry on paper towels.  Pat dry if needed.
  5. 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.
  6. Cook at 450 for 15 minutes.
  7. Flip and cook for 10 minutes.
  8. Flip and cook for 10 minutes.  (Some ovens cook faster than others, decrease or increase time if needed).
  9. Pull from oven when most sides of the fries are golden brown.

oven crispy fries

oven crispy fries

Crispy Oven Fries

Crispy oven fries seasoned with salt, pepper, and fresh herbs 

Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4 -6
Author Keegan

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

  1. Cut 4 large russet potatoes into 1/2 inch x 1/2 inch x potato length pieces.
  2. Fill a large pot of water with 8 quarts of cold water. Add 1 cup of Salt.

  3. Soak fries in the brine for 30-60 minutes
  4. Remove fries from brine and dry on paper towels. Pat dry if needed.  You want the potatoes very dry to promote crispiness

  5. 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.

  6. Cook at 450 for 15 minutes.
  7. Flip and cook for 10 minutes.
  8. 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. 

  9. Pull from oven when most sides of the fries are golden brown.

 

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Contact Keegan

Hi, my name is Keegan Lare. I love to create delicious grilled and smoked food, bursting with bold flavors. I also love to see my friends and family try something tasty and new. It is in this spirit that I created Seared & Smoked. Leave me a message and i’ll get back to you as soon as I can.