Homemade fries disappear fast around here. These come out crispy without a fryer.
Quick answer Cut russet potatoes into sticks, soak them in cold water at least 30 minutes, then dry them completely. Toss with oil and spread in a single layer with space between them on a hot, oiled sheet pan. Roast at 425°F (dark pans) to 450°F (light pans), flipping once halfway, until golden. Salt right away.
Ingredients
- 3 large russet potatoes (about 2 3/4 to 3 pounds), peeled or not
- 3 to 4 tablespoons high-heat oil (peanut, sunflower, avocado or vegetable)
- Salt
- 2 large sheet pans
Directions
- Cut the potatoes into sticks. About 1/2 inch wide (pinky size) cooks faster; about 3/4 inch wide (thumb size) makes thick-cut fries.
- Soak them in a bowl of cold water for at least 30 minutes, up to overnight in the fridge. This pulls out starch so they crisp.
- Heat the oven to 425°F if your pans are dark, 450°F if they’re light. Put the oil on the sheet pans, tilt to coat, and put the pans in to heat.
- Dry them well. Drain, rinse, and pat bone-dry with towels. Wet potatoes steam instead of crisping.
- Optional for thick fries: boil the sticks in salted water about 5 minutes, just until a knife tip goes in but they hold their shape, then drain and let dry.
- Spread them out. Carefully pull out the hot pans, add the potatoes, turn each once to coat with oil, and space them apart in a single layer. Crowded fries come out soggy.
- Roast about 20 minutes, flip once, and roast until golden-brown at the edges. Thin fries take about 20 minutes total; thick ones 30 to 40.
- Salt them as soon as they come out, and serve hot.
Safety: The oiled pans are very hot. Kids stay back while you add the potatoes and flip them.
From https://www.djgaston.com/crispy-oven-fries/ · Updated October 22, 2026