Description
Crispy oven-baked ripple-cut potato fries with golden edges, fluffy centers, simple seasoning, and a fresh parsley finish.
Ingredients
Scale
- 2 large russet potatoes, about 1 1/2 pounds total
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Wash the potatoes and slice them into thin ripple rounds, about 1/4 inch thick.
- Place the potato slices in a bowl of cold water and soak for 20 minutes.
- Drain the potatoes and dry them very well with a clean kitchen towel or paper towels.
- Transfer the dried potato slices to a bowl and toss with olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet, making sure they are not overcrowded.
- Bake for 15 minutes, then flip the slices carefully.
- Return to the oven and bake for 12 to 15 minutes more, until golden brown and crisp at the edges.
- Remove from the oven, sprinkle with chopped fresh parsley, and add a little more salt if needed.
- Serve immediately while hot and crisp.
Notes
- Soaking the potatoes helps remove excess starch and improves crispness.
- Drying the slices thoroughly is essential for good browning.
- For best texture, serve right away or reheat in a hot oven to crisp them again.
- You can swap parsley for fresh chives for a slightly different finish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 1g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: ripple fries, sweetgreen copycat, baked potato fries, crispy oven fries, potato side dish