Ingredients
Method
Cut the Potatoes
- Scrub 800g potatoes clean (skin on) and dry them so they don’t slip. Slice lengthwise into 6mm planks, then cut into 6mm fries—uniform thickness is the main lever for even crisping. If some fries are thicker, they’ll be soft when the thinner ones are already dark.
Soak in Salt Water
- Place fries in a large bowl and pour over a mix of 1000ml cold water + 15g salt. Soak 15–20 minutes, swishing once halfway to release starch; the water turning cloudy is normal. Drain thoroughly—this step reduces surface starch so fries don’t “glue” together and improves crisp edges in the oven.
Dry Thoroughly
- Preheat oven to 230°C (450°F). Spread drained fries on clean kitchen towels and pat completely dry—no damp spots. Moisture = steam, and steam is the enemy of crisp fries; if they go in wet, they bake soft no matter how hot the oven is.
Season the Fries
- Transfer dry fries to a large bowl and toss with 45ml olive oil until lightly coated (you want a sheen, not pooling oil). Mix 5g salt, 3g garlic powder, 3g onion powder, 2g paprika, and 1g black pepper, then sprinkle over the fries and toss again until evenly seasoned.
Arrange for Roasting
- Line two large baking sheets with parchment paper and spread fries in a single layer with space between each piece. Crowding traps steam and turns “crispy fries” into “steamed potatoes.” If you only have one sheet, bake in two batches rather than piling them up.
Bake Until Golden
- Bake 15 minutes, then flip each fry (or use a thin spatula to turn groups) and rotate the pans between oven racks. Bake another 15–20 minutes until deep golden and audibly crisp at the edges. If fries are blond but dry, extend by 3–5 minutes and check frequently—crispness is a color-and-texture stage, not only a timer stage. Serve immediately.
Notes
Use russet potatoes if possible—high starch is what gives a crisp shell in the oven. Waxy potatoes tend to stay dense and soft, even with perfect technique. If you must use a waxier variety, expect a less crunchy finish.
Drying after soaking is the biggest control point in this recipe. A hot oven cannot crisp wet fries because water must evaporate before browning can begin. If you ever get soft fries, fix the towel-drying and tray spacing before changing anything else.
Two trays matter because airflow matters. Fries need room so hot air can circulate and moisture can escape; a crowded tray is essentially a steamer. This is one of the few cases where “more batches” beats “bigger piles.”
Reheating: use an oven at 200°C for 8–10 minutes or an air fryer if you have one. Avoid the microwave—steam softens the crust instantly.