Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Crispy Oven Fries
French fries are my weakness. I’ll admit it, the thought of a crispy, salty fry makes my mouth water. However, I really don’t like frying French fries, not because of the nutritional aspect, but because it is pretty messy and time consuming. Instead, I would make oven fries and that too turned into a big mess; they were always soggy. After hearing about another technique I thought I would give it a try. The key is to actually boil the sliced potatoes before baking them. The result is a crispy, golden brown french fry.
Crispy Oven Fries
Ingredients
Ingredients:
- 2 pounds of russet potatoes about 5 potatoes; can be peeled or unpeeled the decision is yours; sliced into 1/2 inch strips
- 4 cups of water for boiling
- 1 teaspoon salt
- 2 tablespoons of olive oil
- 1 tablespoon of seasoning salt I like Johnny's
- Nonstick cooking spray
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a pot big enough to hold the water and the sliced potatoes, add water and potatoes; bring the potatoes to a boil; once the water starts boiling add the salt; cook until the potatoes are 3/4 of the way done, about 4 minutes. You should be able to insert the tips of a fork, but it should be a little tough to remove it. (Note: If you are unsure, it is better to under cook the fries at this point, otherwise they may get too soft)
- Remove from heat and strain, place under running cold water for a few seconds to stop the cooking process. Strain. Place on a paper towel and pat dry.
- In a bowl big enough to fit the fries, add the fries, olive oil and seasoning salt. Gently stir to combine.
- Spray a cookie sheet with nonstick spray and lay the fries out in a single layer. Place in the oven; cook for 15 minutes.
- After 15 minutes, remove from the oven and turn the fries. Return to oven for 10 more minutes.
- After 10 minutes broil for 5 minutes. You can broil for longer depending on how crispy you like your fries.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Kimberly Ann Clemons
December 19, 2021 at 3:28 pmMade them. I was a bit skeptical, but they turned out great! Thank you for the rescipe!
Deseree
December 19, 2021 at 4:03 pmYou’re welcome! Glad you enjoyed them!!
Taku
July 2, 2018 at 1:08 amDelish! I used baking paper and they didn’t stick , and didn’t need the extra spray of oil. 🙌
I mixed potato with sweet potato. The sweet potato cooks faster, so I just cut my regular potatoes finer. Turned out perfect! Will definitely parboil my fries from now on. They were so crispy!
Brian
January 1, 2018 at 3:24 pmSIMPLE AND DELICIOUS!
AL MAYYAHI
January 15, 2017 at 12:46 amMade it an it turned out great.. thank you
Pam
July 30, 2013 at 5:56 pmJust made these. Absolutely amazing. These are now my families go to fries!
Deseree
July 31, 2013 at 10:29 amSo happy to hear that Pam!
Gisele
July 10, 2013 at 12:51 pmOlive oil should not be used for baking or frying
LogikalThinker
February 3, 2014 at 11:23 amtell that to all the renowned chefs around the world
Heather
April 4, 2013 at 4:31 pmI am trying these now. A lot more work than deep frying, and really, with the oil in the pan and on the potatoes, how much different nutritional outcome are we getting from just frying them in the first place? This method is MUCH more time consuming. This method involves: wash, cut, boil, rinse, dry, coat, bake, flip, bake, broil. Compared to deep frying on the stovetop: wash, cut, fry, done. Unless they turn out phenominal, I think I’ll just keep up with the old method, but, thank you for sharing your method as it may meet someone’s needs- I was just hoping for something a little more convenient than how I used to do it.
Melissa
April 4, 2013 at 4:35 amGreat recipe, will definitely make again. We did a flip after initial broil and broiled again for a few minutes, as your post suggests, to get them more crispy. Best oven french fry recipe I have tried. Will this technique work for sweet potato fries? It seems I can never get them crispy enough in the oven.
Deseree
April 4, 2013 at 2:54 pmMelissa- I’ve never tried sweet potato fries this way. Perhaps I’ll give it a try soon.
Jaime
July 14, 2011 at 4:45 amI’m confused. You think this is less messy and time consuming then putting some oil in a pan, heating it, and then dunking cut potatoes in it?…. The parboil method alone seems as messy and time consuming and that’s just one step?
Mary
June 15, 2011 at 9:50 amSerendipity! Tonight is my weekly family dinner, and grandson is bringing the fish he caught this past weekend to fry — but I’ve been trying hard to convert us all to healthier cooking, and I don’t want a meal of fried fish, fried hushpuppies and fried potatoes! Turned on the computer planning to find a recipe for baked fries — and the first email opened had your potatoes as a Stumble-upon item! So, we’re having those, plus a lot of raw foods: tomatoes, cantaloupe, celery, bell peppers, strawberries, blueberries and even avocado. Thanks a lot for the recipe. Will also include my one sweet potato along with the Russets.
bonnie
January 3, 2010 at 10:57 amI love making oven sweet potatoe fries as well as oven french fries and what helps them not stick to the pan is using the silpat silicone mat. I look forward to trying the parboil method.
a
October 25, 2009 at 7:56 pm15 minutes on both sides burned the hell out of my fries.
Deseree
October 25, 2009 at 8:25 pmA- It is important to note that despite being set to a certain temperature oven temperatures can always very. Because of this adjustments to the cooking time may need to be made occasionally. I recommend checking on what you are cooking to prevent things from burning.
Jaime
August 6, 2009 at 3:59 pmThese were incredible! I tried them tonight with Buffalo Turkey Burgers; I only used sea salt rather than seasoning salt because of all of the spice in the burgers. Thanks for the recipe.
Deseree
August 6, 2009 at 4:10 pmYou’re welcome Jamie!Sea salt seems like the perfect seasoning for the fries especially with buffalo turkey burgers. Mmm….buffalo turkey burgers.
alicia
June 6, 2009 at 3:28 pmSounds great. I have read recipes for baked fries where you soak the potatoes in salted water to get come of the starch out. Would this need to be done with this recipe?
Deseree
June 8, 2009 at 8:58 amThanks Alicia! While I have heard that that helps, I didn’t do that when I was making this recipe. So I don’t think that you would need to do it. Hope this helps!
Lindy
June 4, 2009 at 6:20 pmJust made these today for side with hamburgers, it was fantastic! Thanks for the great recipe.
Deseree
June 5, 2009 at 12:47 pmYou’re welcome Lindy! I am glad to hear that you enjoyed these!
The Wind Attack
March 26, 2009 at 1:34 pmI will be doing this technique with sweet potato fries soon. Sounds Great!
Deseree
March 26, 2009 at 1:53 pmThanks The Wind Attack!
finsmom
March 25, 2009 at 11:49 amAnother great recipe! You rock! :)
Deseree
March 25, 2009 at 3:15 pmThanks finsmom! :)
Abby
March 23, 2009 at 5:17 pmThis sounds like a great way to make perfect oven baked fries. I really like the shape. I always have a problem with them sticking to the tray. But I think this technique will work.
Deseree
March 24, 2009 at 9:51 amThanks Abby! I used to have the same problem, I would end up leaving half of the potato on the tray, never fun. But I think the oil on the potatoes as well as the non-stick spray really helps.
Cindy
March 23, 2009 at 2:25 pmWow I’m concerning about the same thing too!
Frying french fries just doesn’t sound too healthy for me,
But I just adore your oven fries,
I will definietely give it a try sometimes!
Deseree
March 23, 2009 at 3:33 pmThanks Cindy! I hope you enjoy them as much as we do!
Deseree
March 23, 2009 at 7:56 amThanks Amy!
That sounds like a great trick Niya. I’ll have to give that a try the next time I make them. Thanks!
You’re welcome maggie!
Thank you stephchows!
Thanks Porkygourmand. I find that if I run some cold water over them it stops the cooking process and helps prevent the fries from getting too soft when I cook them.
porkygourmand
March 23, 2009 at 7:03 amGreat photo! Looks really great, I use a similar technique to make my oven fries. Why do you run the potatoes through cold water after parboiling them? Thanks..
stephchows
March 23, 2009 at 5:36 amI recently discovered this trick and made some amazing sweet potato “fries”. They are so delicious this way!! Love it :)
maggie (p&c)
March 23, 2009 at 3:27 amThanks for posting this technique! I’ll definitely try it.
Niya
March 22, 2009 at 9:28 pmJamie Oliver uses a similar technique, only he heats the lightly oiled pan in the oven 5 minutes before the fries are parboiled – then he transfers the still steaming fries out of the water and onto the hot tray. I find this helps form a lovely crispy outside while keeping the centers creamy.
Amy
March 22, 2009 at 9:26 pmGenius! I must try this soon.
JM
March 7, 2009 at 11:59 amWow, made these last night they came out great! Had them with your chicken finger recipe too, which is also great!
Deseree
March 9, 2009 at 5:47 pmYay! I am glad that you enjoyed these and the chicken finger recipe, can’t go wrong with that combination! :)
JennyMac
February 23, 2009 at 2:58 pmI am a Family Consumer Science teacher and I teach my 8th grade about the 7 major cuisines that influence American Eating…..So, here’s a little bit of trivia for you. Did you know that French Fries aren’t French at all?
http://en.wikipedia.org/wiki/French_fries#Culinary_origin
There is a story about how french fries got their name was that some service men were served some ‘pomme frites’ and were wowed about potatoes being fried like that….and referred their friends that they needed to get some of those ‘french fries’…apparently Belgians were speaking French at the time of that war……nowadays french refers to the actual ‘cut’ of the fry…as opposed to curly, steak, shoe string, etc. Just thought, I’d set you straight….you can take the teacher out of school but you can’t take the teacher out of me…LOL
Deseree
February 23, 2009 at 3:01 pmhahaha well Thank you Jenny! I better move these out my french food cuisine section!
Deseree
April 9, 2009 at 2:20 pmI hope you enjoy them as much as we do gina!