Making delicious, crispy oven-baked potato fries at home is simpler than you might think. Follow these steps carefully for the best results:

1. Preheat Your Oven and Prepare Baking Sheet: Adjust your oven rack to the middle position. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet (or two if necessary to avoid overcrowding) with parchment paper. This prevents sticking and makes cleanup much easier. Do not grease the parchment paper; the oil on the fries is sufficient.
2. Prepare the Potatoes: Thoroughly wash and scrub the potatoes under cold running water to remove any dirt. You can choose to peel the potatoes or leave the skin on for extra nutrients, texture, and a rustic look – just ensure they are well-scrubbed if leaving the skin on. Pat the potatoes completely dry with paper towels or a clean kitchen towel.
3. Cut the Potatoes into Fries: This step is crucial for even cooking. Aim for uniform-sized fries. Cut the potatoes lengthwise into planks about 1/4 to 1/2 inch (approx. 1 cm) thick. Then, stack a few planks and cut them lengthwise again into fries of the same thickness. Consistency in size ensures that all fries cook at the same rate, preventing some from burning while others remain undercooked. Try to make them roughly the same length as well, though this is less critical than thickness.
4. Optional Soaking Step (Highly Recommended for Crispiness): Place the cut potato fries into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours at room temperature (or longer in the fridge, changing the water occasionally if soaking for extended periods). Soaking helps to remove excess surface starch from the potatoes. Starch can hinder crisping and make the fries gummy. After soaking, drain the potatoes thoroughly.
5. Dry the Potatoes THOROUGHLY: This is perhaps the most critical step for achieving crispy oven fries. Whether you soaked them or not, you need to dry the cut potatoes extremely well. Spread them out on a clean kitchen towel or layers of paper towels. Pat them dry vigorously. Any excess moisture left on the potatoes will turn into steam in the hot oven, effectively steaming the fries instead of roasting them, resulting in sogginess. Let them air dry for a few minutes after patting if you have time.
6. Season the Fries: Transfer the thoroughly dried potato fries back to a large, dry bowl. Drizzle the olive oil over the potatoes. Toss gently but thoroughly with your hands or tongs to ensure every fry is lightly and evenly coated in oil. This coating not only adds flavour but also helps the seasonings adhere and promotes browning and crisping.
7. Add Seasonings (and Optional Cornstarch): In a small bowl, whisk together the salt, black pepper, paprika, garlic powder, and any optional dried herbs. If using cornstarch for extra crispiness, add it to this seasoning mix and whisk well. Sprinkle the seasoning mixture evenly over the oil-coated fries. Toss again gently until all the fries are uniformly seasoned. The cornstarch, if used, will create a very thin, almost invisible coating that crisps up beautifully in the oven.
8. Arrange Fries on the Baking Sheet: Carefully arrange the seasoned potato fries in a single layer on the prepared baking sheet(s). Make sure the fries are not overlapping or crowded. Proper spacing is essential for allowing hot air to circulate around each fry, which is key for achieving crispiness all around. If your fries don’t fit in a single layer on one baking sheet, use a second one. Overcrowding the pan will lead to steaming and prevent crisping.
9. Bake the Fries (First Phase): Place the baking sheet(s) into the preheated 400°F (200°C) oven on the middle rack. Bake for 15-20 minutes. During this time, the fries will start to cook through and begin to brown slightly on the bottom.
10. Flip the Fries: After the initial 15-20 minutes, carefully remove the baking sheet from the oven. Using a thin spatula or tongs, flip the fries over. This ensures even cooking and browning on all sides. If some fries seem to be browning much faster than others (due to oven hot spots), you can also rotate the pan 180 degrees.
11. Bake the Fries (Second Phase): Return the baking sheet to the oven. Continue baking for another 10-15 minutes, or until the fries are golden brown, crispy on the outside, and tender on the inside. The exact time will depend on the thickness of your fries and your specific oven. Keep an eye on them during the last few minutes to prevent burning. They should look visibly crisp and make a slight noise when you shake the pan.
12. Serve Immediately: Oven-baked fries are best enjoyed fresh and hot straight from the oven! Use a spatula to transfer them to a serving platter or individual plates. If desired, you can sprinkle them with a tiny bit more salt or some fresh chopped parsley right before serving.