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, as chili cheese fries, or as loaded cheese fries!
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!
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!
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:
- Be sure to preheat your oven to 375°F.
- Dry the fries thoroughly after soaking and before seasoning.
- Generously oil and season the oven fries. Spread evenly in a single layer on a parchment line pan.
- Cook 20 minutes (25 for thicker fries).
- 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!
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:
- Mushroom Salisbury Steak – serve with fries instead of mashed potatoes
- Meatball Subs
- Barbecue Ribs in the Oven
- Slow Cooker Sloppy Joes
- Dr. Pepper Crock Pot Pulled Pork
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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These are amazing french fries! Make sure they are as thin as possible. The idea of cooking them 2/x at lower and then higher temp is pure genius. Also, the parchment paper lined pan is a huge plus. Add lots of salt!
What’s the temperature of a French frie exiting the oven?
Hi George, I am not sure I understand the questions but when baking these fries we cook until they are golden brown in color. Enjoy!
I made these exactly as suggested and they where amazing! Thank you for this great recipe.
These were almost done at the end of the 375F cycle, so I just left them there. (I had cut mine into thin fries, so there’s that.)
The timing for the recipe was perfect. In fact it was 25 minutes after putting the oven to 425° that I took it out (though I checked more than once—all ovens are different). I think one of the important things is to use parchment paper, because the bottom side of the potato does not get overcooked by the hot metal; they don’t need to be turned, therefore. I cut the fries third of an inch. Make sure to follow all the steps: soak in water for half hour, thoroughly dry, oil and seasoning, and two temperatures, one to cook through, one to crisp. Excellent results!
So glad you enjoyed these Richard!
Closest to real French fries that we have ever had from the oven. Delicious.
I know, right?! Isn’t it great Nancy!
Excellent! Followed directions exactly with one exception, while potato’s were soaking, I changed out the water a couple times until it was clear, rinsed well. For sure, dry the potatoes well. If you cut a thicker fry, bake longer on low but stick to the times given at higher heat.
Great suggestions Connie! Thanks for sharing.
Could this be cooked in an air fryer?
I haven’t tried this recipe in an air fryer, but think it will work. Just watch them starting at about 15 minutes of cook time. Enjoy Kathy!
Great tips, thank you, this really helped. Simple add seasonings to your taste. Or simply whatever you have, like salt. Came out just right!
Happy to help Whitney! So happy you enjoyed it!
I will have to try these.Thank you for all the extra tips!Ruth
You are very welcome Ruth! Let us know what you think of these tasty fries!
So i followed directions exactly except I didn’t do the higher bake at 25-30 mins I timed it for 20 to check on them and they burnt. So this receipt can be a good one but the timing is way off! They were crispy for sure but burnt!
Thanks for letting us know Mary! Hopefully you will still able to enjoy them.
Thank you for this recipe. These are the best fries our family has had. So good and so easy.
Yay! We love when recipes are something the whole family loves! Thanks Jessie!
Cant wait to try the baked french fries. Looking forward to seeing your recipes.
Thanks Sandra. Let us know what you think once you have tried them! Enjoy!
Hi Holly what French fry cutter do you use? I saw your link to amazon but it shows several cutters and I like the size of your fries in the recipe. Thanks in advance!
Hi Katie, the one I actually have has been discontinued. It’s most similar to this one here.
I’ve been making oven fries for a while now, but they haven’t crisped up much. I will definitely try your method for crispy fries. As for seasonings, I use olive oil and a spice mix called “Cajun Creole Seasoning” by Spice Hunter (and it’s salt free!). It is a blend of paprika, onion, garlic, black pepper, lemon peel, chile pepper, allspice, thyme, cloves, mace, red pepper and bay leaf. I have to buy it on Amazon because supermarkets don’t usually carry it. It’s my favorite seasoning for fries. Just another idea for seasoning for anyone who wants to try!
Those sound delicious, thanks for the suggestion Jane!
What’s green leaves in the bowl? Parsley?
Yes, it’s parsley for garnish.
My fries didn’t turn out a nice as yours. I hand cut them so they weren’t as uniformly cut but still thin. I soaked in cold water, as instructed. Then added spice and oil and coated. Baked at 375, flipped fries and turned heat up to 425. Some of the edges were golden or even burned while the middle of the fry was soft and limp.
What did I do incorrectly?
I can’t say for sure Sharon, I’ve made these countless times and haven’t had that problem. What type of potatoes did you use?
What kind of oil do you use? Thanks
I usually use olive oil but any cooking oil will work just fine!
Thanks for the tip, I will try it out this weekend when I fry some fish.
If you add a bit of sugar (a teaspoon or two), it won’t make it sweet, but it will help your fries become crispy and browned a little faster.
That is a great tip! I’m going to try it tonight!
Can’t you add something besides sugar to make them crispier?
You can certainly skip the sugar, I’ve done it that way many times! Just be sure to soak them in cold water first! :)
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