Ingredients
- 3–4 large Russet potatoes
- 2–3 tablespoons olive oil or vegetable oil
- Salt, to taste
- Optional seasonings:
- Garlic powder
- Smoked paprika
- Black pepper
- Cajun seasoning
- Grated Parmesan
Instructions
- Scrub potatoes well and cut them into thin sticks, matchsticks, or wedges based on your preference.
- Soak the cut fries in a bowl of cold water for at least 30 minutes to remove excess starch.
- Drain and dry the fries thoroughly using a clean kitchen towel.
- Toss the dried fries in oil and season with salt and any desired spices.
- Preheat oven to 425°F (220°C).
- Spread fries in a single layer on a parchment-lined baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Sprinkle with extra salt or Parmesan immediately after baking.
- Serve hot with your favorite dipping sauce.
Notes
- Soaking the potatoes makes a big difference in crispiness—don’t skip it!
- Dry the fries completely after soaking to avoid sogginess.
- For ultra-crispy fries, bake on a metal rack over a baking sheet for better airflow.
- Try finishing with fresh herbs like parsley or rosemary for extra flavor.
- Sweet potatoes can be substituted, though they may bake slightly faster.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg