Jackie The combination of seasonings and crispy coating make these fries irresistible! The secret to getting that crispiness, arrowroot flour! These are a fantastic treat paired with a fish fry, steak or your favorite burger.
Prep it
Wash and peel the potatoes. To try and get the thinnest fries (about ¼-½ inch thick) I cut the potato lengthwise into thirds, then into long thin fries. You may have to cut your fries in half to get them consistent, but try and make the thickness as consistent as possible so your potatoes all cook consistently.
Season it
I seasoned in two batches to make sure they were evenly seasoned. Place your potatoes in a large bowl and drizzle on the olive oil. Add in all the seasonings and arrowroot flour and toss to combine. The combination of these seasonings made for a super tasty fry. You could also just stick to salt and pepper or add in some cayenne or chili powder if you’d like some spice. Just don’t skip the arrowroot flour. That’s what will give that crispy coating to the fries.
Once your fries are evenly seasoned place on foil lined baking sheets, I used two, so they are evenly spaced out and laying flat. Take the time to place them so they don’t stick together and overlap.
Bake it
I baked these at 425 for half an hour. I did not flip them at all, but did switch the baking trays halfway through. Depending on the thickness of your fries this may take longer or shorter so just keep an eye on them!
You could certainly make this in an air fryer, I just don’t have the patience for all the little batches you’d have to do. Either way they should come out with that super crispy coating!
I hope you enjoy these tasty fries. Leave a comment and let me know how you made them yours!
Perfectly Crisp Oven Baked Fries
Ingredients
- 3 russet potatoes
- 2 tbsp arrowroot flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 425
- Wash and peel the potatoes
- Slice into long thin french fries, trying to keep them a consistent thickness, the thinner they are the faster they will cook
- Place in a large bowl drizzle with the olive oil, add in the seasonings and arrowroot flour and toss to combine
- Place potatoes on two foil lined baking sheets, giving enough space between them so they’re all laying flat
- Bake in the oven for 30 min, I switched the baking sheets halfway through, depending on the thickness of your potatoes it may take longer or shorter so check them often so as not to burn
