Ingredients
Main ingredients
- 4 large russet potatoes Use starchy potatoes for the best texture.
- 2 tablespoons vegetable oil This helps to achieve a crispy texture.
- Salt To taste.
- Optional seasonings Like paprika or garlic powder for added flavor.
Method
Preparation
- Wash the potatoes thoroughly. Peel them if preferred, but keeping the skin adds extra texture and flavor.
- Using a crinkle cutter, slice the potatoes into crinkle cuts. If you don’t have a crinkle cutter, you can cut them into regular fries.
- Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
Cooking
- Preheat your oven to 425°F (220°C).
- Drain the soaking fries and pat them dry with a paper towel.
- Toss the fries in a large bowl with vegetable oil, a pinch of salt, and any optional seasonings.
- Spread the fries in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and season with additional salt if desired. Serve hot.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 320mgFiber: 4gSugar: 1g
Notes
These fries pair perfectly with ketchup, ranch, or your favorite dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 375°F (190°C) until crispy again.
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