About last night. I made a pan of crispy baked fries.

I like to think of french fries as the most basic comfort foods. How much better does it get than the humble potato turned into something so good! These perfectly crispy “oven-fried” potatoes are crispy on the outside and perfectly tender on the inside. I sprinkled them with sesame seeds towards the end of cooking for added crunch.

Follow these steps to ensure your oven baked fries are crispy.

• Soak the potatoes in cold water after cutting, for 30 minutes. This removes a lot of starch, resulting in a crispier french fry.
• It’s really important to make sure the potatoes are dried so they don’t steam. 
• Use parchment paper to keep them from sticking and oil to make them crisp.
• Season well with salt and pepper.

Note: I like to leave the skin on the potatoes. Leaving the skins on gives the fries wonderful texture.

Ketchup and yellow mustard are my go-to dippers, but I switched it up with a curry aioli. 

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Oven Baked Fries

Course Side Dish

Ingredients

• 2 pounds russet potatoes, cut in long thin strips
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more for serving
• 1 tsp black pepper, freshly ground
• 3 tbsp sesame seeds
• 2 tbsp fresh parsley, chopped

For the Curry Aioli

• 2 tbsp mayonnaise
• 1 garlic clove, crushed
• 1 tsp lemon juice
• 1 tsp yellow curry powder
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat oven to 450°F.
• Line a sheet pan with parchment paper.
• In a large bowl, toss cut potatoes with 2 tablespoons oil, salt and pepper.
• Spread potatoes in a single layer on the sheet pan.
• Bake potatoes for 30 minutes, until the potatoes are brown, tossing half way through.
• Ten minutes before they are done, toss potatoes with sesame seeds and return to the oven to finish cooking.
• Season with salt and pepper before serving.

For the Curry Aioli

• In a small bowl, mix together mayo, garlic, lemon juice, curry powder, salt and pepper.