Description
There’s nothing better than a tray of hot, crispy oven baked fries fresh out of the oven. They’re golden, perfectly salty, and all without the hassle of deep frying. These fries are simple enough for a weeknight side dish, yet fun and nostalgic enough to serve with burgers on a weekend.
Ingredients
Scale
- 4 large Russet potatoes
- 2-3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat oven to 425 degrees. Cut the potatoes into desired size. I like to cut them into thin fries and do this by first slicing the potatoes into ¼ inch flats (lengthwise), then cut the flats into thin sticks.
- Place them on a parchment lined baking sheet (or two if they’re too crowded). Drizzle with olive oil and spices and use your hands to coat the potatoes really well with the oil and seasonings.
- Spread into a single layer and bake for 35-45 minutes or until desired crispiness. If they’re not as crispy as you like after 45 minutes, turn the heat up to 450 degrees and roast for an additional 5-7 minutes.
