These crispy oven fries are an easy, crowd-pleasing side dish for cheeseburgers, with golden edges and fluffy centers. They bake while you prepare the burgers, need only a few pantry ingredients, and pair well with classic toppings and sauces.
Ingredients
- 2 pounds russet potatoes, scrubbed and cut into ½-inch-thick sticks
- 1 tablespoon olive oil
- ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Heat the oven to 425°F (220°C). Set a rack in the center. Line a large, rimmed baking sheet with parchment paper, or leave it unlined for extra browning. If your baking sheet is small, use two so the potatoes can spread out.
- Cut the potatoes into evenly sized sticks, about ½ inch thick. For a crispier result, soak the cut potatoes in a bowl of cold water for 20 to 30 minutes to remove some surface starch. Drain well, then pat them very dry with a clean kitchen towel. Skipping the soak is fine when you are short on time, but drying is important either way.
- Put the potatoes in a large bowl. Add the olive oil, salt, smoked paprika, garlic powder, and black pepper. Toss until the sticks are evenly coated. Keep the oil modest: too much can make the fries greasy rather than crisp.
- Arrange the fries in a single layer on the prepared baking sheet, leaving a little space between pieces. Crowding traps steam, so divide them between two sheets if necessary. Bake for 20 minutes.
- Turn the fries with a thin spatula, moving any browned pieces toward the center and less-browned pieces toward the edges. Bake for another 15 to 25 minutes, checking regularly near the end. They are ready when golden brown outside and tender in the middle; exact timing depends on their thickness and your oven.
- Let the fries stand on the baking sheet for 2 minutes, then taste and add salt if needed. Sprinkle with parsley, if using, and serve hot with cheeseburgers and your favorite dipping sauce.
Tips
- Choose russet potatoes for a dry, fluffy interior and crisp edges. Yukon Gold potatoes also work, but their centers will be creamier and their outsides may not get quite as crisp.
- Dry the potatoes thoroughly after soaking. Water left on the surface prevents browning and can cause the fries to steam.
- Do not pile fries on top of one another. If you are making a double batch, use two baking sheets and rotate their positions halfway through baking.
- Season lightly before baking and adjust after. Salt draws moisture to the surface, so adding a generous amount early can make crisping harder.
Serving Suggestions
Serve these fries straight from the oven alongside cheeseburgers, pickles, and a crunchy salad or slaw. Offer ketchup, mustard, mayonnaise, or a simple burger sauce for dipping. To make an easy sauce, stir together ¼ cup mayonnaise, 1 tablespoon ketchup, and 1 teaspoon pickle relish.
For a casual cookout, put the fries in a warm serving bowl and bring them to the table as soon as they are done. They are at their best hot and crisp, so time them to finish just before the burgers come off the grill. If serving a crowd, make a second batch rather than leaving a large pile in a covered bowl, where trapped steam softens the fries.
Variations
For herby fries, replace the smoked paprika with ½ teaspoon dried rosemary or Italian seasoning. Add finely chopped fresh herbs after baking so they stay bright. For a spicier batch, add ¼ teaspoon cayenne or chili powder with the other seasonings.
Make Parmesan fries by tossing the hot, baked potatoes with ¼ cup finely grated Parmesan and 1 tablespoon chopped parsley. For loaded fries, top individual servings with a small amount of shredded cheddar, sliced green onions, and cooked bacon. Add toppings only after baking; wet or heavy toppings can soften the fries.
If you prefer sweet potato fries, substitute 2 pounds of sweet potatoes cut into sticks of similar thickness. They brown and soften faster than russets, so begin checking after about 25 minutes total. They tend to be less crisp, but smoked paprika, black pepper, and a pinch of salt work especially well with their sweetness.
Storage and Reheating
Let leftover fries cool, then refrigerate them in a shallow, airtight container within 2 hours of cooking. Use them within 3 to 4 days. They will lose some crispness in the refrigerator, but reheating in an oven or air fryer restores their texture better than using a microwave.
To reheat, spread the fries in one layer on a baking sheet and bake at 400°F (205°C) for about 8 to 12 minutes, turning once, until hot and crisp. In an air fryer, heat at 375°F (190°C) for 3 to 6 minutes, shaking the basket once. Avoid reheating more than once, and discard fries left at room temperature for over 2 hours (or over 1 hour when the temperature is above 90°F/32°C).
Frequently Asked Questions
Do I have to soak the potatoes?
No. Soaking for 20 to 30 minutes helps remove surface starch and can improve crispness, but it is optional. Whether you soak them or not, drain and dry the cut potatoes very well before adding oil.
Why did my oven fries turn out soft?
The usual causes are damp potatoes, a crowded pan, or an oven that was not fully heated. Spread the fries in one layer with space between them, and use a second pan rather than crowding a single sheet.
Can I prepare the potatoes ahead?
You can cut the potatoes up to a day ahead and keep them submerged in cold water in the refrigerator. Drain and dry them thoroughly just before seasoning. Do not leave cut potatoes at room temperature in water.
Can I use a different oil?
Yes. Use another neutral, high-heat cooking oil, such as canola, avocado, or sunflower oil, in the same quantity. Extra-virgin olive oil also works at this oven temperature, though it may add a more noticeable flavor.
Can I freeze leftover fries?
Freezing fully cooked leftovers is possible, but their texture is usually less crisp after thawing. For best results, freeze them in a single layer until firm, transfer to a freezer-safe container, and reheat from frozen in a 400°F (205°C) oven until hot and browned.