The Bluster and the Burrow
Oven Baked Fries
These oven-baked fries turn out shatter-crisp on the outside and soft and steamy in the middle thanks to a quick vinegar parboil and high-heat roast. Salt them while they’re still hot, add your favorite seasoning, and you’ve basically made diner fries in your own kitchen.
Print Recipe
Equipment
- French Fry Cutter optional
Ingredients
- 4 Russet potatoes
- 2 tablespoons distilled white vinegar
- 2 teaspoons salt
- 2 tablespoons avocado oil
Instructions
- Cut 4 Russet potatoes into ½-inch thick fries and soak them in cool water for 15–30 minutes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring 6 cups water, 2 tablespoons distilled white vinegar, and 2 teaspoons salt to a rolling boil.
- Drain the fries and add to the boiling vinegar water. Parboil for 7 minutes, until the edges just begin to soften.
- Drain well. Return to the pot, add 2 tablespoons avocado oil, and toss over low heat to steam off excess moisture.
- Spread fries on the prepared baking sheet in a single layer
- Bake 15–20 minutes, flip, and bake another 15–20 minutes, until golden and crisp.
- Sprinkle with the remaining 1 teaspoon salt and any desired seasonings. Serve hot.
Notes
- Dry = Crisp.
After parboiling, moisture is your mortal enemy. Let the fries steam dry for a full minute in the colander, then toss them over low heat with oil to evaporate any remaining water before baking. This single step makes the difference between crisp and soggy. - Don’t Crowd the Pan.
If the fries are touching, they’ll steam instead of brown. Use two sheet pans if needed; even airflow equals even crispness. Bonus: convection setting if you have it! - Oil Strategically.
Too much oil makes them heavy, too little makes them dry. You want every fry glossed, not drenched. Two tablespoons per 2–3 pounds is the sweet spot. Toss, don’t drizzle. - Parboil Precision.
When parboiling, pull the fries as soon as the edges turn soft but the centers still feel firm. If they’re floppy, they’ve gone too far — those will break or turn leathery in the oven. - Season at the Right Time.
Salt right after baking, while the fries are hot and glistening, so the salt sticks. If you’re using a dry seasoning blend (like my Salt-Free Cajun Seasoning), toss it on after the salt so the flavors cling without drawing out moisture.
Don’t flip too early. Wait until the undersides are deeply golden before turning them — that crust protects the fluffy center and locks in crispness.
Nutrition
Calories: 232kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1174mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg
