Baked French Fries are one of my family’s all-time favorites. My kids love oven fries even more than the store bought fries. Plus, oven baked fries are so much better for them.

These oven baked fries are perfect alongside Jalapeño Cheddar Burgers, served up with Oven Fried Chicken or as chili cheese fries!

Crispy Oven Fries in a bowl

Oven Baked French Fries

Russet potatoes are the gold standard for French fries in general. They especially suitable for baked fries, because the skins are thicker and dryer than the skins of other potatoes, so they crisp up nicely in the oven.

Have you ever tried fries in the oven, and found they lack crispiness? Here are two great tips to avoid that problem forever!

Uncooked cut fries in a black & white towel

How to Make Oven French Fries Crispy

As deep fried french fries are often double fried (once at a lower temp, once at a higher temp to crisp) I’ve found the same thing works magically for oven fries! You can make oven french fries so good and crispy!

  • SOAK: Soak the potatoes in cold water after cutting for at least 30 minutes.  This step removes a lot of starch (you will see it in the bowl after you remove them) resulting in a crispier French fry!
  • DRY: This is really important. Make sure you dry them well so they don’t steam and get soft when they bake! I spin them in my salad spinner and then dap in a kitchen towel.
  • OIL & SEASON: Use parchment paper to keep them from sticking and oil to make them crisp! While these are a version of healthy fries, if you want them to crisp, you will still need to be generous with the oil.
  • TWO TEMP COOKING: This easy technique allows the fries to bake perfectly crispy! Simply bake at 375°F for a little bit to cook and then turn up the heat to really crisp them up!

Uncooked Crispy Oven Fries

How to Cut Potatoes into Fries

I always leave the skin on because it adds a little bit extra fiber (and personally I like the way it tastes… and it’s easier).  If you prefer you can peel the potatoes first!

You can cut french fries by hand or save time using a French Fry cutter. I use a cutter for perfectly even fries.

To Cut into Steak Fries:

  • Steak fries are typically thicker than french fries. To make baked steak fries, you’ll want to find potatoes that are a little bit smaller. Steak fries should be cut into small wedges about 3/4″ to 1″ thick.
  • You will follow the same cooking method below but for a longer period of time.

How to Bake French Fries

To achieve maximum crispiness in your homemade French fries, I do a 2 temperature cook:

  1. Be sure to preheat your oven to 375°F.
  2. Dry the fries thoroughly after soaking and before seasoning.
  3. Generously oil and season the oven fries. Spread evenly in a single layer on a parchment line pan.
  4. Cook 20 minutes (25 for thicker fries).
  5. Turn the heat up to 425°F and continue baking until crisp, about 20 minutes.

How Long to Bake French Fries: Remember, thicker fries will take longer and if your fries are too thin, they’ll just burn without crisping.

The length of time for baked French fries will vary, depending on how thick you cut them and of course personal preference. My family likes them more tender crisp, I like them extra crispy!

Overhead shot of Crispy Oven Fries

How to Reheat Fries

You can easily reheat your leftover oven baked fries, either in the oven, or on the stovetop.

  • Stovetop Reheating: Add a tablespoon or two of oil in non-stick pan. Reheat over medium heat for a few minutes and enjoy!
  • Oven Reheating: Baked fries can be reheated in the oven. Spread them in a single layer on a foil-lined cookie sheet. Bake for 5-10 minutes in a preheated 400°F oven.
  • Microwave Reheating: This is less ideal as they can come out soft or soggy! 20-40 seconds should be plenty of time.

How to Freeze Oven Baked French Fries

Your leftover oven baked fries can also be frozen for up to four months in a freezer bag. To reheat, just follow the steps above.

Frozen fries are great reheated but also perfect added to soups, stews and casseroles!

What to Serve With Fries

We love fries with anything with gravy in place of our favorite Mashed Potatoes and with our favorite sandwiches and burgers! Here are a few that we love:

Crispy Oven Fries in a bowl
4.92 from 445 votes↑ Click stars to rate now!
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Baked French Fries (Oven Fries)

Crispy oven fries are easy to make and taste great! These healthy baked french fries will become a staple in your home!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4 servings

Ingredients  

  • 4 large baking potatoes
  • 2-3 tablespoons olive oil
  • 1 tablespoon seasoned salt or lemon pepper

Instructions 

  • Preheat oven to 375°F. 
  • Wash potatoes leaving skin on (you can peel them if you prefer). Cut potatoes into desired size fries.
  • Let potatoes soak in cold water in the sink or in a bowl for at least 30 minutes. Remove from water and dry very well.
  • Toss with oil and seasonings. Spread evenly in a single layer on a parchment-lined pan.
  • Bake for 20 minutes. Turn the oven up to 425° and cook fries until golden, about 20-25 minutes more.
4.92 from 445 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 311 | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 926mg | Fiber: 6g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 24.3mg | Calcium: 123mg | Iron: 8.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. OMG! Best oven fried potatoes ever. Lately, I’ve been using gold potatoes and haven’t had to soak them in water because they have less starch.5 stars

  2. I can’t remember if I already commented. This is the recipe I go back to your time and time again. Thank you for posting it! We love this French fry recipe.5 stars

  3. I have mine in the oven, I thought they were to basic so I decided to “spice things up”. I added
    2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 2 teaspoons paprika, 1/2 teaspoon oregano flakes, 1/2 teaspoon grounded black pepper, 1/4 teaspoon cayenne pepper powder, and 1 teaspoon salt and I think it will give it the kick it deserves! :) You should try it!5 stars

  4. Soggy results. Followed the recipe. In the past I’ve never soaked fries and made sure they were patted dry. End result, soggy fries. I’ll never do that again.2 stars

    1. Sorry, these didn’t turn out for you, John! When soaking fries before baking you want to make sure to dry them very well in Step 3 to avoid soggy results.

  5. These fries are so delicious! Even my grandson who hates almost all foods tried these because they smelled so good. And requests them again and again! I find the cooking time to be accurate. We like our food a little more on the done side, so I left mine in longer. I am trying them in the convection oven for the first time tonight. After reading some of the comments and tips, I hope I don’t ruin them by having 2 trays in the oven. I was hoping to save time on making 2 trays at once. Thanks for supplying such great recipes!5 stars

  6. The cook times are way off. I cooked at 375 for 20 minutes as per the recipe. When I turned the oven up to 425, it took a 60 minutes before they even started to brown. I use two calibrated oven thermometers, so it’s not my oven.
    I think you owe it to your readers to be more honest about the cook time, at least tell them that the total cook time is between 45 and 90 minutes which was my experience.

    1. I can assure you the cooking time is accurate and honest as cooked in my ovens over the years (and works for most readers as you can see from the reviews). Cooking potatoes cut into fries (even thicker fries) for 80 minutes total as you did above would be much too long in my experience.

      I can’t say for sure why yours took so long. Was the pan really crowded or did you have more than one pan? Did you have other things in the oven with it?
      – Don’t overcrowd the pans.
      – Ensure the potatoes are dabbed extra dry (water or moisture will make them steam).
      – Use Russet potatoes and oil very generously.
      – Thicker potatoes will need more time so this can vary a bit too (as mentioned in the post, thicker fries will need more time).

      Hopefully some of those tips help.

    2. Robert Smith, you messed something up because the times in the recipe are more than sufficient for cooking french fry sized potatoes. Your times sound more like you are trying to bake a whole potato. I wouldn’t go questioning someone’s honesty and character over a recipe that you tried (and failed at, miserably, I may add) one time. It might be ok to say that after several more attempts in different ovens as well as getting a few friends to try and ending up with your results. I question the character of any of you keyboard warriors who have nothing better to do than troll the internet and talk smack to nice people trying to help out those with slightly less developed culinary ability.

  7. I think that my fries may have been on the too thin side because about 20% of them were charred black with just under 5 minutes to go at 425. The others were pretty much potato chips. This is the first thing that I have tried of yours that didn’t come out as planned, so you are still way to the best as far as I’m concerned.3 stars

  8. The BEST recipe I have ever come across for homemade fries! I think the key was the salad spinner.. I didn’t even feel a towel was needed as they were so dry. Will keep in my master recipe file. After making a few times so easy to make and much cheaper than a bag of fries! Thanks Holly5 stars

  9. I would like to adapt this recipe to Korean rice cakes — the little disc ones. Any pointers? Uncooked, they kinda feel like they would cook like potatoes, but I’m not sure. I will definitely try the two temperature method, but will have to experiment with both times with practice. How do I know if I got the first part wrong? When I tried to pan fry them, they came out “chewy” — what is that a sign of? Too much oil, not high enough temperature? Too much water content?
    I will start experimenting, I was just wondering if this is something that would interest you to experiment as well.

    1. That sounds delicious, Dusty. We don’t have experience with Korean Rice Cakes so I am not sure how it would be best adapted for this recipe. Maybe another reader can offer some insight. If we figure it out we will definitely let you know!

  10. Hi Holly,
    This was an awesome recipe, and yielded some of the best baked fries I have ever made! Mine took 45 minutes for the 425 degree stage, though, and they were on the thinner side. My oven is notoriously wonky and has hot spots, so I’m sure that might be the reason why. But I wanted others to know that it’s possible that the fries might need to spend an hour in the oven to be nice and crispy.
    Anyway, I love you blog and these fries!5 stars

  11. These are fantastic… love the 2 temperature cooking method. I’m assuming the green herb shown in your photo is parsley? Did you sprinkle that on before or after cooking? Thanks!

    1. I’m very surprised to hear this Janice. This recipe has great reader reviews and a high rating. We make these fries a few times per month, and they always turn out perfectly for us. I’m not sure what went wrong for you. Did you soak the fries, and make sure they were dry? Did you cook at 375F?