Baked Potato Fries

Baked Potato Fries

Oven-roasted potato wedges turn crisp at the edges while staying tender inside.

Total 50 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

These baked potato fries get a golden, crackly crust from a high oven temperature and a light coating of oil and cornstarch, with no deep fryer required. They pair well with burgers, sandwiches, or as a snack with a dipping sauce, and come together with mostly hands-off baking time.

Ingredients

  • 4 russet potatoes, cut into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 1 tablespoons cornstarch
  • 1 teaspoons garlic powder
  • 1 teaspoons smoked paprika
  • 1 teaspoons salt
  • 1/2 teaspoons black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 ketchup, for serving

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Cut the potatoes into 1/2-inch wedges, keeping the sizes as uniform as possible.

  3. Soak the potato wedges in a bowl of cold water for 20 minutes to draw out excess starch.

  4. Drain the potatoes and pat them completely dry with a clean towel.

  5. In a large bowl, toss the dried potato wedges with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  6. Arrange the wedges in a single layer on the baking sheet, leaving space between pieces so they do not steam.

  7. Bake for 20 minutes, then flip each wedge and continue baking until golden and crisp at the edges, about 15 to 20 more minutes.

  8. Flip the wedges and bake until golden and crisp, 15 to 20 more minutes.

  9. Remove from the oven and let the fries rest on the pan for 3 minutes to firm up.

  10. Transfer to a serving plate, sprinkle with chopped parsley, and serve hot with ketchup.

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★ 4.3 (1)

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    Baked Potato Fries

    These baked potato fries get a golden, crackly crust from a high oven temperature and a light coating of oil and cornstarch, with no deep fryer required. They pair well with burgers, sandwiches, or as a snack with a dipping sauce, and come together with mostly hands-off baking time.

    50 min 4 servings 210 cal

    Ingredients

    • 4 russet potatoes, cut into 1/2-inch wedges
    • 3 tablespoons olive oil
    • 1 tablespoons cornstarch
    • 1 teaspoons garlic powder
    • 1 teaspoons smoked paprika
    • 1 teaspoons salt
    • 1/2 teaspoons black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 ketchup, for serving

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with parchment paper.

    2. 2

      Cut the potatoes into 1/2-inch wedges, keeping the sizes as uniform as possible.

    3. 3

      Soak the potato wedges in a bowl of cold water for 20 minutes to draw out excess starch.

    4. 4

      Drain the potatoes and pat them completely dry with a clean towel.

    5. 5

      In a large bowl, toss the dried potato wedges with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

    6. 6

      Arrange the wedges in a single layer on the baking sheet, leaving space between pieces so they do not steam.

    7. 7

      Bake for 20 minutes, then flip each wedge and continue baking until golden and crisp at the edges, about 15 to 20 more minutes.

    8. 8

      Flip the wedges and bake until golden and crisp, 15 to 20 more minutes.

    9. 9

      Remove from the oven and let the fries rest on the pan for 3 minutes to firm up.

    10. 10

      Transfer to a serving plate, sprinkle with chopped parsley, and serve hot with ketchup.