The Crispiest Oven Fries

Welcome back to QCK!

Today I’m sharing my recipe for super crispy oven fries and I’m really excited about it for a few reasons. Partly because they’re delicious and so easy, but mostly because this is a true Quarter Cup Kitchen friendly recipe, which I feel like I haven’t posted much of recently.

Of course, all the recipes on this blog are tiny kitchen friendly because they’re all made in my tiny kitchen. But this one is truly made for small kitchens. My kitchen has no ventilation. No windows. No fan. So basically anything that’s greasy or oily has to be made in the oven. If I make it on the stove, my entire kitchen would be coated in a not so lovely, sticky grease splatter. Not to mention the deep fried smell would literally never leave. So I’m an oven bacon, fried chicken and french fries person… and probably always will be, no matter the size of my kitchen. If I’m being honest, I prefer it that way.

How To Make Restaurant Style Fries

Here’s a secret most restaurants might not want you to know, almost all of them, especially the very best ones, order frozen fries. Yeah, it’s really rare to get hand cut fries. Why? Because making french fries in bulk is an incredibly difficult task, and if you run out, you’re really screwed. They take a bit of time.

But making french fries at home is really simple. It just requires a little bit of planning. You can also use these tips for any other form of fried potato, like wedges, waffle fries or hash browns. Don’t ask me about tatter tots, I don’t know anything about em.

The first step, of course, is picking your potato. I always go with russet. Why? They brown perfectly, so you get a really nice crispy outside and they have a nice, flaky, soft inside. The potato you pick will determine the texture and if they get brown and crispy or not.

To peel or not to peel? That’s really up to personal preference. Not peeling adds an extra texture to the fries that still have skin, which is fun. I go back and forth, just depends on the mood.

Next is how you choose to cut your fries, it really doesn’t matter. They just need to be similar in size so they cook at the same time. Be sure to use a sharp knife (or one of those fry cutters) and always work on a flat, stable surface.

The most important step to getting crispy fries, is SOAKING them. This has to be done in cold water, for at least 30 minutes. This step removes any extra starches and sugars that might have coated the fries while you were cutting them. Don’t skip this step! I like to soak mine for two hours. Every 30 minutes I drain the water and add fresh stuff to really clean them out. You can also leave cold water running over them for 30 minutes.

Make sure to dry the fries really well before tossing in oil. If you have wet fries, they’ll steam and get soft and soggy rather than fry and crisp up.

Lastly, make sure to use an oil with a high smoke point (canola, vegetable or grape seed are best). And move the fries around while they cook to make sure they get an even brown on each side.

Tips and Tricks

  • Be sure to leave enough time to soak! See the note above.
  • Potatoes have a lot of natural starch and sugar, so I always suggest using parchment paper on your sheet tray to avoid sticking.
  • Make sure no fries are touching when they cook. The sides that are touching will end up soggy.
  • Salt matters! This is important for every recipe, but especially when you’re eating raw salt. You want to use kosher or a flaky sea salt for the best flavor and texture here.


Prep: 10 MinSoak: 30 Min- 4 HoursCook: 30 MinDifficulty: Easy


  • 2 Russet Potatoes
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Kosher or Flaky Sea Salt


  1. Wash, peel (optional) and cut your potatoes into desired fry shape, making sure they’re as evenly sized as possible.
  2. Soak fries in cold water 30 minutes-4 hours. If you’re soaking longer than 30 minutes, place in the fridge and occasionally change the water out.
  3. Position an oven rack in the middle and preheat oven to 425°F.
  4. Thoroughly dry the potatoes on all sides.
  5. In a bowl, toss the fries in canola oil and 1/2 Tbsp of salt.
  6. Place the fries on a parchment lined sheet tray. Be sure no fries are touching.
  7. Place in the oven, cook for 15 minutes. Remove the tray from the oven and flip the fries over, still making sure none are touching. Then back in the oven for at least another 15 minutes.
  8. If the fries need longer than 30 minutes, be sure to flip them again every 15 minutes to ensure even browning.
  9. Once brown and crispy on all sides, remove from oven and toss in a bowl with remaining salt. Enjoy warm.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

4 thoughts on “The Crispiest Oven Fries

  1. Pingback: Spicy Chicken Shawarma – Quarter Cup Kitchen

  2. Pingback: The Crispiest Oven Fries — Quarter Cup Kitchen | My Meals are on Wheels

  3. Pingback: Smash Burger + Not So Secret Sauce – Quarter Cup Kitchen

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