Oven Fries

A little upscaled French fries.

All nutrition facts are AI generated and approximate.

Ingredients

• 1½ lbs russet potatoes, cut into matchstick pieces
• ¼ cup avocado oil (or other neutral oil)
• 2 tsp rosemary
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 3 Tbs grated parmesan

Directions

1. Soak potatoes for 20 minutes in cold water.
2. Line cookie sheet with parchment paper.
3. Preheat oven to 400°F.
4. Drain potatoes and pat dry with paper towels.
5. In a large bowl, mix oil and seasonings.
6. Add potatoes to the bowl and toss in oil.
7. Lay out potatoes in a single layer on the cookie sheet.
8. Bake for 40 minutes.

Notes

• Don’t skip the soak: The 20-minute cold-water soak pulls surface starch off the matchsticks, which is the key to crispier fries.
• Dry thoroughly: Pat the potatoes very dry before tossing in oil—any leftover water makes them steam instead of crisp.
• Single layer, no crowding: Spread the fries out with space around each one so hot air can reach every side.
• Parmesan timing: Toss the parmesan in with the oil and seasonings, or sprinkle it on for the last few minutes so it crisps without burning.
• Best fresh: These are at their crispiest straight from the oven; reheat leftovers in a hot oven rather than the microwave.

Why This Works

• Soaking removes starch: Rinsing away surface starch prevents gumminess and lets the exteriors turn crisp and golden.
• Dry potatoes brown: With the moisture gone, the oven’s heat browns the surfaces through the Maillard reaction instead of just steaming them.
• Single layer at 400°F: Good airflow and a hot oven give each matchstick room to crisp rather than sweat against its neighbors.
• Russets are the right spud: Their high starch and low moisture bake up fluffy inside with a crackly outside.