Let’s face it. We all love French Fries. They’re crispy, they’re salty, and an almost hypnotic combo of flavor and texture. There’s no need to settle for a bagged version from the frozen aisle. It’s easier than you’d think to turn out these Stupid Simple French Fries on any given weeknight!
Stupid Simple French Fries
These Oven Baked French Fries are the golden ticket to crispy fry heaven without the cost, additives, or guilt that come with frozen alternatives.
About Stupid Simple French Fries:
This is about getting food on the table – for those of us who want a decent baked fry, that’s a great money-saving option to the frozen bagged fries, without a lot of kitchen heroics. If you’re a French Fry connoisseur, take your double-fried duck-fat fries and go now. (Invite me over sometime, though – I won’t say no!)
Sliced thin, tossed with a light coating of oil (and a secret ingredient), these fries come out of the oven with a crisp exterior and soft, fluffy interior, ready to be seasoned to perfection. Homemade oven fries are a blank canvas, unlike their frozen cousins, which—let’s be honest—often taste a bit like old cardboard and are eaten just because they’re there.
When you bake fresh, you’re avoiding that overpowering “artificial” taste that can sometimes sneak its way into bagged fries. You control the ingredients, the seasoning, and the level of crispiness. And the bonus? Your home will be filled with that irresistible smell of roasting potatoes instead of that slightly “off” freezer scent!
Stupid Simple French Fries
Making Stupid Simple French Fries:
I was ready to make my fave Stupid Simple Sweet Potato Fries for my folks (I’ve been helping them out) when I could see rebellion in their eyes. I’m smart enough to know when I’m outnumbered and the light bulb went off. What if I used the same method for the few Russets rolling around in the pantry?
It’s a simple little trick. Add the sliced fries to a bag (paper is best but if using plastic, hold them up to the light to make sure there are no holes) and a smidge of cornstarch. (I know it’s an additive but a safer one for most. Arrowroot can sub but they don’t get as crispy.) Gently shake to coat, turning upside now and then. About a scant tablespoon to a pound is a good rule of thumb. Scoop them out, shaking them off as needed.
Divide them into piles on two trays, drizzle with oil (go easy on it – we’re baking not frying), and gently massage it into the fries, covering them completely. Spread them out on the trays, giving them room. Best to go in rows for easy turning later. If any are smaller, put them in the center of the tray.
Don’t crowd the fries. Rotate, and redistribute when you turn them. Bring the ones from the outside of the tray to the center so they cook evenly. A thin metal spatula is your friend!
Grab those battered old metal sheet trays that you don’t usually let anyone see; the darker the better. The fries crisp better right on the tray, without foil or parchment. Don’t use a fancy double or airbake tray; the fries will never brown and crisp.
Always spread out the fries and line them up for easy turning.
Cutting the Fries:
Choose larger potatoes if possible. A good rule of thumb is a good-sized medium potato per person (about five or six ounces.) Peel or not. Cut first by making a slice so the potato has an even surface to rest on. Then cut into planks just a hair larger than 1/4 inch – shoot for 3/8ths of an inch. Stack a few planks and cut through them the long way.
The size might seem fussy; last time I cut larger and the cooking took much longer and required a lot of fussing although in the end they turned out. Keep them thin.
A good sturdy mandolin can cut the planks, and some may be able to cut into fries. Make sure your knife is sharp if using one. It makes all the difference.
Seasoning the Fries:
I season as the fries come out of the oven, while the fries are hot, and usually with a chunkier salt like sea salt or kosher.
Feel free to experiment with your favorite seasonings. Be wary of two things:
- When seasoning before baking, some seasonings can burn. Be careful of anything with chunkier pieces or items like Parmesan cheese.
- When seasoning after, some seasonings may have a raw taste. I’ve noticed this with Cajun seasoning and those containing chili powder. It won’t hurt to taste a seasoning mix. If you like it fine, it will be good to sprinkle over the fries.
Comparing Oven Baked Fries to Bagged Frozen Fries:
Frozen fries seem like an easy go-to, but there’s a downside. A list of additives that could make your head spin—things like dextrose, sodium acid pyrophosphate, autolized yeast, maltodextrin, and the ever suspect “natural flavors.” I mean, I like potatoes, not a chemistry experiment.
These mess with the flavor and impact the cost. And then there’s the packaging! Pre-packaged fries are far more expensive per pound than the humble Russet potato. And if you’re trying to stretch your grocery dollars, that difference can add up fast. With frozen fries, you’re paying for convenience, not taste.
In addition, there’s the serving size: most people I know end up shaking out a half bag or whole rather than trying to guestimate a serving size or leaving a smaller amount in the freezer. The excess is mindlessly eaten or left behind to be tossed. Making your own eliminates that waste.
And here’s the irony: many people buy frozen fries expecting an easy fix, but few genuinely love eating them. Why? Because even after baking, they often come out soggy, unevenly cooked, or just a little… sad. In the end, you’re probably spending more on a product that won’t live up to the hype.
Saving Money on Stupid Simple French Fries:
When you buy fries the package is in ounces while potatoes are in pounds. That’s a tricky comparison. If you do the math, frozen fries can be up to 15 times as much as the amount of fresh potatoes!
Potatoes are dirt cheap, but there are some tricks to know. Once they’re home, store them in a dark, cool, dry area, well-ventilated and away from onions. If in plastic remove them; a plain old paper grocery bag with the top folded over isn’t elegant but it is ideal and will help avoid any condensation.
- Think seasonally; although never expensive, russets from one variety or another are in season and at their lowest from late summer through winter. Take advantage and use them more often.
- Most stores offer bags of five or ten pounds; unless there’s a great sale, the larger bags are cheaper by the pound. Check your buyer’s club or discount stores like Aldi or Lidl.
- Inspect the potatoes before buying. Avoid any with wrinkles, soft areas, dark spots, or a greenish tinge. They’re on their way out.
- Larger bags might have a mix of sizes; sort out larger ones for baked, twice-baked, and recipes that need whole potatoes, reserving the others for recipes where size doesn’t matter.
- A large russet runs about 8 ounces, a medium about 5 to 6 ounces, smaller a few ounces less.
Stupid Simple French Fries
Stupid Simple French Fries
Ingredients
- 20 ounces (1 pound 4 ounces) Russet Potatoes, larger is better – about 2 large or three medium, peeled if desired
- 1 tablespoon of cornstarch
- 3 tablespoons neutral oil (vegetable oil or avocado oil or similar)
Instructions
Preheat oven to 425 degrees.
Cut potatoes into fries, trying to be as even as possible in your cuts so they all bake at the same rate. Slighty thicker than a standard frozen French fry cut works best, just a hair more than 1/4 inch. Thinner cuts tend to shrivel a bit too much.
Place the fries in paper bag and gently shake with two tablespoons of cornstarch. (The amount you need might vary just a bit with the thickness and cut of your fries – they should be just lightly dusted with the cornstarch.) If you do happen to detect a slight cornstarch flavor on the fries, cut back a bit next time.
Place on two baking sheets (don’t overcrowd or they won’t be crisp.) Drizzle with oil and toss until each fry has a very light coating. If any fried are not coated completely give them a little attention and rub them until coated. Use a light hand with the oil. You’re baking, not frying.
Bake for about 10 to 15 minutes, depending on the thickness of the fry and your oven. Watch closely, especially the first time. Turn fries over, with a gentle hand (a thin spatula really helps.) If possible, rotate the outside fries to the inside and visa versa. Rotate sheet pans from top to bottom and front to back. Bake for another five to 15 minutes or so.
Remove from oven and sprinkle with salt or other seasonings while still warm – this is a great place to pull out a sea salt.
If not using all immediately, a wire rack will help preserve the crispness.
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I’m sharing Stupid Simple French Fries at Fiesta Friday, hosted by Julianna @ Foodie on Board and Zeba @ Food For The Soul.
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