Perfectly crispy oven-baked fries every time! It’s the ultimate baking method + seasoning blend that makes these the best oven fries you’ve ever had!
So I wanted to try out a fry seasoning/baking method combination that I was pretty sure was going to give me the best fries I ever tasted. To keep up the facade that I’m a full-grown adult, I made ribs to go alongside.
I ate only fries. These fries.
Oh man. These are good.
I first tried baking fries using this method a few years ago. I was sold instantly.
Now, there are a few steps to these fries, but the steps are all easy. If you’re going for easy and not-as-time-consuming, try these No-Fail Roasted Potatoes. They are put-on-the-pan-and-don’t-touch kind of good. And they are crispy and delicious. But they’re not fries.
If crispy, salty, slight spicy, golden, soft-in-the-middle fries are what you’re going for, this is the recipe you need.
But a perfect method will only get you so far. The ultimate fries need the ultimate seasoning: and I found it on Like Mother Like Daughter. I adjusted measurements slightly to my taste, and increased the overall amount so you’ve got lots leftover for subsequent batches. Because there will be subsequent batches.
This fry seasoning recipe will make about 2 cups, and you will need about 2 tablespoons per 4 medium potatoes. Feel free to make a smaller batch if you don’t eat fries as obsessively as I do.
- ⅓ cup paprika
- ¼ cup salt
- 2½ tbsp garlic powder
- 2½ tablespoons onion powder
- 1 tbsp cayenne (reduce if you don't like things at all spicy, but I don't recommend omitting completely)
- 1 cup all-purpose flour (this is one instance I would not substitute whole wheat flour)
- 4 medium potatoes
- 4 tbsp vegetable or canola oil, divided
- For the seasoning blend: combine all ingredients.
- Slice potatoes into somewhat thin wedges (keep it consistent -- you don't want some to burn while others are undercooked).
- Place in a large bowl and cover with boiling water. Set aside for 20-30 minutes.
- Preheat oven to 475 degrees F.
- Drain water from potatoes and dry on a clean, lint-free kitchen towel. Dry the bowl the potatoes were in as well.
- In the bowl, toss potatoes with 1 tbsp oil and 2 tbsp seasoning blend. Make sure all are coated evenly.
- Pour remaining oil onto a cookie she (you may need more than one) and spread using a pastry brush. Place potatoes down in a single layer, not overlapping at all. Cover tightly with tin foil.
- Bake, covered, for 5 minutes.
- Remove tin foil and bake another 12-20 minutes, turning the pan once at the 7-8 minute mark. Watch closely and when the potatoes start to look brown and spotted on the bottom it's time to flip.
- Remove pan from the oven, flip potatoes one by one (I know -- but it's so worth it) and bake another 5-10 minutes until crispy on the bottom.
Baking method adapted from Annie’s Eats. Originally from the Cook’s Illustrated Cookbook.
Seasoning slightly adapted from Like Mother Like Daughter.
You might also like this Warm Maple Bacon Potato Salad!
Need a main dish? How about my Oven-Fried Chicken!
More great potato recipes!
Salt & Vinegar Grilled Potato Wedges from She Likes Food
Blooming Baked Potato from The Gunny Sack
Steakhouse Style Baked Potato from Tastes Lovely