Get ready for my best ever oven fries! This method for baked fries is so easy and results in crispy, tender french fries that are perfectly seasoned every time.
2 lbs russet potatoes, scrubbed clean (peeling optional)
1 tbsp olive oil
Preheat oven to 425 degrees F.
Bring a large stockpot of water to a boil.
While you’re waiting for the water to boil, slice the potatoes into your desired french fry shape. I like a thickness of about 1/2 inch.
Once the water is boiling, add kosher salt 1 tbsp at a time. Taste between tbsp. Salt until the water is salty like the ocean (noticeably salty on your tongue).
Add the potatoes to the boiling, salted water and boil for about 8 minutes, until fries are just fork tender but not falling apart.
Strain and rinse with cold water. Lay out paper towels. Set the potatoes on top of the paper towels and pat dry with additional paper towels.
Once dry, add the potatoes to a rimmed baking sheet. Toss with olive oil and about 1 tsp kosher salt.
Bake for 15 minutes, flip the fries, and bake for an additional 10-15 minutes until golden brown.