Ingredients
Scale
- ¼ cup (60 ml) olive oil
- 1.2 kg (2 lb 10 oz) brushed or sebago (russet) potatoes, peeled and cut into fries (a width of about 1–1.5 cm/1/2 inch)
- 2 tbsp olive oil
- 2 tbsp plain (all-purpose) flour (optional but recommended)
- Easy Chicken Salt, to serve
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Add the olive oil to a large baking tray and place it in the oven to heat up.
- Meanwhile, bring a large pot of water to the boil. Add the potatoes and parboil for 6 minutes until just fork-tender (set a timer).
- Drain the potatoes in a colander and leave to steam-dry for 5 minutes.
- Add flour (if using) and toss to coat.
- Carefully remove the hot tray from the oven (use mitts – the oil will be hot!) and add the fries. Toss to coat as evenly as you can in the oil. If using chicken salt, sprinkle the fries now with 1 teaspoon of the salt and toss to coat again.
- Roast for 35–50 minutes, turning once, until golden and crisp.
- Optional: Let the fries drain on a paper towel for 2 minutes before serving.
- Season with more chicken salt to taste, if using, and serve.
Notes
Note 1 – Although brushed or sebago (russet) potatoes are best, waxy potatoes work too.
Make ahead
Peel and cut your fries up to 24 hours in advance. Store them submerged in cold water in the fridge until you’re ready to parboil.
Leftovers
Best enjoyed fresh, but don’t throw out any leftovers!
Storage – Cool completely and store in an airtight container in the fridge for up to 2 days.
Reheating – Best reheated in the oven at 220°C (425°F) (200°C/400°F fan-forced) or the air fryer at 200°C (400°F) until hot and crispy again. The microwave works in emergencies, but the texture will suffer.
- Prep Time: 15 minutes (includes parboiling and steam-drying)
- Cook Time: 35–50 minutes
- Category: Sides, Fakeaway
- Method: Oven-baked
- Cuisine: Australian-inspired