Crispy Oven-Baked French Fries with Pickle Ketchup

Course: Appetizer, Side Dish, Snack

Cuisine: American

Prep Time: 10

Cook Time: 35

Soaking Time: 30

Total Time: 1 15

Servings: servings

Calories: 127kcal

Author: Jazzmine Woodard

Simple roasted french fries made with Russet potatoes + a few other common ingredients for restaurant-style flavor and satisfying crunch

Print Recipe

Equipment

Ingredients

1 pound Russet potatoes
ice water
1 tablespoon cornstarch
½ tablespoon Creole seasoning
1 teaspoon fine sea salt
2 tablespoons beef tallow melted
⅓ cup ketchup
¼ cup pickle relish
1 teaspoon pickle brine

Instructions

Preheat oven to 400 degrees Fahrenheit. Line sheet pan with parchment paper and set aside.
Prep the Potatoes: Gently scrub the skins of the potatoes, then cut them into ⅓ - ½-inch pieces.
1 pound Russet potatoes
Add the potatoes to a large bowl and cover with ice water. Soak for at least 30 minutes (up to overnight) to draw out excess starch, then drain the potatoes and pat them completely dry on all sides.
*It's important to get the potato pieces as dry as possible because any excess moisture will create counterproductive steam during the baking process, which produces soggy fries instead of crisp ones.
ice water
Season and Bake: In a small bowl, mix together the cornstarch, Creole seasoning, and salt. Toss the dried potato pieces with tallow, followed by the seasoning mixture, then spread them out in a single layer on the sheet pan, leaving at least half an inch between each fry.
If the pan is crowded, divide the fries between two pans or bake in batches.
1 tablespoon cornstarch, ½ tablespoon Creole seasoning, 1 teaspoon fine sea salt, 2 tablespoons beef tallow
Place pan on the center oven rack and bake the fries for 20 minutes, then flip the fries, increase the oven temperature to 425 degrees, and continue baking for 10-15 minutes or until the fries are golden brown.
Finish and Serve: Meanwhile, mix the ketchup, pickle relish, and pickle brine in a small bowl. Let the fries crisp up for a few minutes, then serve hot with the ketchup–enjoy carefully!
⅓ cup ketchup, ¼ cup pickle relish, 1 teaspoon pickle brine

Notes

Modifications

You can make this recipe vegan/vegetarian friendly by using avocado oil instead of beef tallow. The flavor and texture won't be an exact match, but they will still taste great!

These fries turn out well whether you peel them or leave the skin on.

Storage

Refrigerate leftover fries in an airtight container for up to five days. Reheat them in the oven or an air fryer for the best texture. The air fryer will regain the most crispiness.

Nutrition