Ingredients
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4 medium potatoes (russet or Yukon Gold are best)
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3 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp onion powder (optional)
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½ tsp salt (or to taste)
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¼ tsp black pepper
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Optional: 2 tbsp grated Parmesan or chopped fresh herbs (rosemary, thyme, or parsley)
Instructions
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Prep the potatoes:
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Wash and scrub potatoes (peel if you prefer, but leaving the skin adds texture).
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Cut into wedges or thick fries—try to make them all roughly the same size for even cooking.
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Soak for crispiness:
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Optional but highly recommended: soak cut potatoes in cold water for 20–30 minutes. This removes excess starch and makes them extra crispy.
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Drain and pat completely dry with a towel.
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Season:
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Toss the potato pieces in a bowl with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
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Bake:
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Preheat oven to 425°F (220°C).
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Spread potatoes in a single layer on a baking sheet (lined with parchment paper if you like).
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Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
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Optional finishing touches:
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Sprinkle with Parmesan or fresh herbs right after baking for extra flavor.
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Serve with ketchup, aioli, or your favorite dipping sauce.
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💡 Pro tips for ultimate crispiness:
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Don’t overcrowd the pan—give each wedge space to crisp up.
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High heat and flipping halfway are key.
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Tossing in a teaspoon of cornstarch before oil can make them ultra-crispy.
If you want, I can also share a super quick air-fryer version that comes out even crispier than oven-baked fries. Want me to do that?