Provider Farm

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Crispy Oven Fries

We eat a lot of oven fries, especially in the winter when were rich in potatoes and happy to have a hot oven going. Max's winter goal this year was to perfect his oven fry and this technique has really elevated his fries to near deep fried fry levels. We've used every variety of potato and they are all good, though the Kennebecs do make a nice long fry. A key factor is to give the fries lots of space and not overlap them while baking so they do not steam each other.


  • 2 Tablespoons seasoned salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper

For the Fries:

  • 3 medium russet potatoes (russet are the best choice for perfect crispy fries)
  • 1-2 Tablespoons olive oil
  • 2 Tablespoons grated Parmesan (optional)

Combine seasoning ingredients in a small bowl; set aside.
Wash and peel the potatoes (or not, we never do). Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.
Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than an hour).
After the fries have soaked, drain, rinse, and lay the fries on a towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.
Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1/2 – 1 Tablespoon of the seasoning mixture based on how much salt you prefer. Toss around to mix.
Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Increase heat to 425 degrees and continue baking until the edges look a little burnt! (Max claims opening the oven multiple times will let the steam out and help keep them crispy (and you really do get a face full of steam, so watch out!)
Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.