Oven-Crispy Seasoned Fries

Truly crispy oven fries are possible — but only if you follow two rules: soak the potatoes to remove excess starch, and dry them completely before roasting. Skip either step and you'll get soft, steamed fries. Follow both and you'll get a golden, crunchy result that rivals anything from a deep fryer, loaded with a smoky spice blend that you'll want on everything.

Ingredients

• 900 g (2 lb) russet potatoes, scrubbed
• 3 tbsp olive oil or neutral vegetable oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1 tsp salt, plus extra to finish
• ½ tsp black pepper
• Fresh parsley, finely chopped, to serve

Instructions

1. Cut evenly: Slice potatoes into sticks about 1 cm thick. Consistent sizing means they all cook at the same rate.
2. Soak in cold water: Place cut fries in a large bowl of cold water and leave for at least 20 minutes. This removes surface starch which would otherwise prevent crisping.
3. Dry completely: Drain, rinse, and spread on a clean kitchen towel. Pat until bone dry — any residual moisture creates steam in the oven and softens the fries.
4. Season: Transfer to a large bowl, drizzle with oil and toss well. Mix the spices together, sprinkle over the fries, and toss again until every piece is coated.
5. Arrange on baking sheets: Spread in a single layer across two large baking sheets with space between each fry. Overcrowding is the main reason oven fries go soft.
6. Roast: Bake at 220°C / 425°F for 25–30 minutes, flipping once at the halfway point, until deeply golden and crispy on the outside.
7. Season and serve: Sprinkle with a pinch of salt and fresh parsley the moment they come out of the oven. Serve immediately.