Name: Crispy Batch Baked Potato Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 large russet potatoes, scrubbed and cut into 1/2-inch thick strips; 2 tablespoons neutral oil such as vegetable or canola; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Description

Tender potato strips roasted to golden crispness with simple seasonings for classic French fry flavor. Batch roasted in the oven for easy meal prep, these freeze beautifully and reheat crisp in minutes. Ready in about 45 minutes active time.

Cultural Background

French fries originated in Belgium in the late 17th century, where locals fried thin strips of potatoes as a substitute for fish during winter freezes. The dish spread to France and gained the name "French fries" in English-speaking countries despite Belgian roots. Oven-baked versions emerged in the 20th century as a healthier home-cooking adaptation of the deep-fried classic popular in American diners and fast food.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

4 large russet potatoes, scrubbed and cut into 1/2-inch thick strips
2 tablespoons neutral oil such as vegetable or canola
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper. Place the cut potato strips in a large bowl of cold water and soak for 10 minutes to remove excess starch, then drain thoroughly and pat very dry with clean kitchen towels.
Toss the dried potato strips with the oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on the prepared baking sheets without overcrowding.
Bake for 15 minutes, then flip the fries using a spatula and rotate the pans. Continue baking for another 12 to 15 minutes until the fries are golden brown and crispy on the edges with a tender interior.
Remove from the oven and let cool completely on the baking sheets for 10 minutes before serving or freezing.

Tips

- Pat the potatoes extremely dry after soaking to ensure maximum crispiness during baking.
- Avoid overcrowding the baking sheets as this causes steaming instead of roasting.
- For a variation, substitute sweet potatoes if available or add a pinch of garlic powder from the pantry.

Nutrition

Calories: 180
Protein: 3g
Carbs: 32g
Fat: 5g