How to Make Crispy Seasoned French Fries
How to Make Crispy Seasoned French Fries
Make the Crispiest Seasoned French Fries in the oven as a family-friendly side dish or snack. This is the easiest method for the best-tasting oven-baked fries!
Who doesn't love french fries? Whether you're dunking them in ketchup alongside a juicy Jerk Turkey Burger or Spicy BBQ Lentil Quinoa Vegan Burger, there's no gong wrong with fries. They're vegan, gluten-free, and always a crowd pleaser.
But when you order fries out, they're so often drenched in oil and super greasy. That's why I decided to make the crispiest seasoned french fries using the oven, no frying necessary. These flavorful and extra-crisp fries are easy to make and always delicious, especially when you dunk them in this homemade ranch dressing.
Ingredients for Seasoning French Fries
Aside from getting your fries nice and crispy in the oven, you'll want to be sure to season the potatoes very well. Here's how I like to add flavor to my homemade fries:
- Sea salt. Himalayan pink salt also works
- Dried parsley for some herby flavor. You can also use dried cilantro, basil, or oregano.
- Garlic powder. This is easier to distribute evenly over the potatoes, plus it won't burn easily like fresh garlic.
- Smoked paprika for some smokiness and spice.
- Cayenne
Tips for Super Crispy Baked French Fries
These are my top tips to make sure your seasoned fries are as crisp as possible:
- Cut the potatoes to equal sizes as much as possible. This way, they cook at the same rate.
- Soak the potatoes for at least 20 minutes in cool water. This removes excess starch on the outside of the potatoes that prevent them from crisping up.
- Let the potatoes dry for at least 30 minutes. moisture is the enemy of crispiness! For good measure, blot them dry with a towel as well.
- Don't be afraid to season well!
- Let the oven come fully to temperature before you add the fries to the oven. It needs to be a nice and hot environment.
- Spread the potato pieces out well on the baking sheet lined with wire rack to let the hot air circulate around each individual fry.
Can I Air-Fry These Fries?
While I made these french fries originally in the oven, this recipe will also work in your air fryer.
I have found that cooking with an air fryer is fast and fairly easy. Air fryers tend to get hotter and have better air circulation than your oven, so the wedgies might need a slightly shorter cook time.
If air frying, check on the fries every 10 minutes to shake the potatoes so they do not stick. After 30 mins, check for doneness every few minutes. Both the oven and the air fryer make excellent crispy potato french fries!
Easy Homemade Ranch Sauce for Fries
While the fries roast in the I've oven, I like to make a quick and tangy homemade ranch sauce for dipping. To make it, you'll need:
- Mayonnaise. I use organic.
- Sour cream. I use low-fat sour cream, but full-fat works too.
- Almond milk. You can certainly use another kind of milk if you like, but make sure it's unsweetened.
- Lemon juice
- Dried herbs. The classic ranch mixture is parsley, dill, chives, and garlic powder.
More Easy Side Dish Recipes
- Roasted Brussels Sprouts with Grapes
- Herb Roasted Tomatoes
- Garlic Herb Smashed Potatoes
- Crispy Baked Jerk Potato Wedges
Delicious Recipes That You Can Pair These Fries With
- Vegan Nashville Hot Chicken Sandwich
- Spicy Orange Chicken Wings
- BBQ Cauliflower Wings
- Jerk Turkey Burgers
- Crispy Buffalo Chicken Tenders
- Baked Cajun Honey Dijon Chicken Tenders
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How to Make Crispy Seasoned French Fries
Ingredients
FRENCH FRIES:
- 4 large russet potatoes
- 3-4 Tbsps Extra virgin olive oil
- 1 tablespoon sea salt (You can also use pink himalayan salt)
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 ½ tsps smoked paprika
- Pinch of cayenne pepper
EASY HOMEMADE RANCH SAUCE:
- 1 cup organic mayonnaise
- ½ cup low-fat sour cream
- ¼ cup Almond milk, unsweetened (See Notes!)
- 2 tsps freshly-squeezed lemon juice
- 2 tsps dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
PREP + SOAK POTATOES:
- Rinse and pat dry each potato and cut lengthways into halves and then in halves lengthways again, and then one last time----this should create a "stick-like" shape. You should have about 6-8 pieces of fries (aka "sticks") when done for each potato. Repeat until all potatoes are cut.
- In a bowl, add cold water until ¾ filled along with a few ice cubes to keep things cold. Add cut potatoes into bowl and let soak for 20 minutes.
- Once soak time is complete, drain potatoes and pat dry thoroughly before adding them unto a flat surface (i.e. countertop, cutting board, etc.) lined with paper towels for them to "dry" out for a bit (about 30-minutes to 1 hour). NOTE: This process helps them to be extra crispy.
BAKE THE FRIES:
- Add the dry cut slices of potatoes into a large bowl along with the seasonings, mixing everything together with your hands until fries are full coated.
- Transfer the fries to the prepared baking sheet and bake for 35-40 minutes or until fries are golden and crispy. NOTE: Test the doneness of potatoes by using a fork to insert into the centers. If it goes through easily, they are done.
MAKE THE RANCH SAUCE:
- In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
- Remove from oven and serve with a side of your favorite condiment/sauce. My dairy-free Garlic Lime Sauce also goes well with these fries if you aren't a fan of ranch sauce.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Cashew milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
- STORAGE (RANCH SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks.
Nutrition
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