The humble French fry in its simplicity is delicious. Our baked French fries recipe gives a lightly crispy texture with a creamy soft interior, Belgian style. Now if you are going to argue that fries have to be fried (hence the name), then I will agree that there is definitely a taste and texture that only frying will give you. But for a slightly different angle, baking is MUCH easier, less time consuming and healthier. And on a weeknight where I’m looking for a side dish, this baked French fries recipe is hands down the way to go. We serve these with apple cider vinegar instead of ketchup. Like salt and vinegar potato chips, only in fry form.
What Are the Best French Fries?
Thrashers has been at it for almost a hundred years (well a little shy of that) with the concept of serving only one item, the French fry. I remember my first walk along Ocean City’s boardwalk filled with loud carnival games on one side and a sprawling beach filled with Frisbee throwing, skim boarding kids and families on the other. In between are food vendors ranging from your typical hotdog type stand, to funnel cakes to Thrashers where the only food item is French fries. Using only fresh potatoes (skin on), peanut oil, salt and apple cider vinegar. Absolutely no ketchup allowed. Really, that’s all they sell, other than a drink to wash the fries down. Purists unite around Thrashers and I have to admit, it’s one tasty spud.
In New Jersey you have Kupper’s who branches out from the stoic Thrashers version. Kuppers serves the same type of crisp French fry but offers that forbidden condiment ketchup and also offers malt vinegar, mayonnaise or ranch dressing to dip your fries into. They even offer loaded fries topped with cheddar and chili, bacon or gravy or ranch dressing and bacon.
Both of these vendors double fry their potatoes to ensure crispiness. For most cooks, this process starts with a first fry at 325 degrees and then finishing them off with a second fry at 350-375 degrees. If you have the time and want to fry then by all means do so.
If you are like me and want delicious fries without all the fuss, then you’ll love our baked French fries recipe. I think they really are the best fries around.
How to Make Baked French Fries
First, start with the right kind of potato. The Idaho russet is the best for fries because it’s high starch which accounts for the crispy exterior and fluffy interior. Russets are also a great choice for mashed potatoes. Keep the skin on for a more rustic look and for more nutrition. That skin contains half the fiber and has vitamin C and other nutrients. Ditch the skin and you’re ditching a lot of fiber and nutrition. The skin also adds structure to you baked French fries and keeps them from flopping over. Choose organic if you opt to keep the skin on, conventionally grown potatoes are famous for pesticides. Just scrub and dry the potatoes and you’ll be good to go.
For the baked French fries recipe you’ll want to trim the short ends off of the potato. Slice the potato in half lengthwise, and eventually end up with ¼” thick potato sticks. Or go for shoestring fries and cut them into 1/8” thick. If you aren’t making the French fries right away then place the sliced potato sticks in a bowl and cover with cold water, this will keep the potatoes from discoloring.
Pat the fries dry, place on an oiled baking tray and toss the fries with the oil on the tray. I of course am the queen of parchment paper for cleanup purposes and will definitely be lining my baking trays. Spread fries into a single layer, keeping some space between the fries to ensure crispiness. Sprinkle with salt and other spices that you choose to use and place on the bottom shelf of your oven. Bake for about 30 minutes or until the fries are crispy and golden in color.
Once the baked French fries are out of the oven, sprinkle with additional kosher salt and Old Bay until you have the flavor you want. This is where it’s great to be the cook because you are forced to be the taste tester. This would also be the bane of an extra few pounds on me, I really like being the taste tester!
How To Store Potatoes
To store the potatoes you’ll want to keep them in a cool dry place. OK, I know, you’ve heard that before and you ask, are my cabinets cool and dry enough? You can do store in your kitchen, but your potatoes won’t last as long. Ideally keep your potatoes in an unheated basement, it’s the ideal temperature and low light environment, keeping your potatoes on the ready for months. If you store in your kitchen at room temperature you are probably looking at a short storage time of a week or so.
What to Serve With This Baked French Fries Recipe
Serve this baked French fries recipe with apple cider or malt vinegar, ketchup (don’t tell Thrasher’s I said that) or ranch dressing. For our version of Boardwalk fries we add a sprinkling of that ever famous 
Goes well with:
Hamburgers with Fried Green Tomatoes and Special Sauce
Baked French Fries Recipe Boardwalk Style
Serve these French fries with vinegar instead of ketchup, like salt and vinegar chips, only in fry form.
Ingredients
- 2 Large Idaho russet potatoes baking potatoes
- 2 Tablespoons Canola oil
- 2 teaspoons Kosher salt or to taste
- 1 teaspoon Old Bay Seasoning or to taste
Instructions
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Preheat oven to 450 degrees.
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Scrub potatoes and slice into 1/4" sticks. Best way to do this is to cut off the short ends of the potatoes, then slice in half lengthwise and then into sticks. See pictures in post above.
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If not using right away, then soak in cold water to keep the potatoes from discoloring. Pat dry when ready to use.
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Line a baking tray with parchment paper for ease of cleanup. Lay potato slices on tray in a single layer and with some air between the slices, this will give you crispier fries. Sprinkle with salt and Old Bay Seasoning.
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Bake for about 30 minutes or until golden and crispy. Flip half way through baking.
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Sprinkle the cooked fries with more salt and seasoning if you like. Serve with some apple cider vinegar.
Recipe Notes
Other great dipping sauces are good ole ketchup, mustard, mayonnaise, special sauce or ranch
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