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
Baked French Fries (Oven Fries)
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Great recipe! The fries turned out perfectly crispy and my family loved them :)
This is probably my 10th time using this recipe and thought it was time to leave a review. These fries are the best! The only mistake I make sometimes is cutting the fries too thick. My family loves them best when I cut them similar in size to the photos above. Thanks for sharing a simple but great recipe!
Worst oven baked fries I have ever made and/or tasted. In anticipation of any response that even suggests this is my fault, here’s the steps I followed:
1. I used Yukon gold potatoes (new bag)
2. Each fry was cut 1/4 inch
3. The oven temps (375 and 425) were confirmed with a thermometer I placed inside the oven
4. I followed each step in the recipe with respect to soaking, drying, oiling (canola oil), etc
The fries were dry and too crunchy even though they were a nice brown colour. Had to throw them out.
Not edible.
Oh no! I’m sorry to hear this recipe didn’t work out for you. We’ve made these oven-baked french fries many times and never had this issue. We use baking potatoes (also known as russet potatoes) and changing the type of potato to a less starchy potato can change the results and may need less baking time. I hope this helps Robert!
Followed recipe. Potatoes turned grey in the water and still not done in the oven after time suggested. Too many variables down plated this recipe. Bummer. What a waste of time. I have better results NOT soaking the potatoes.
Hi holly!
Read the raving reviews and can’t wait to make tonight! I ran out of parchment paper…can I do without?
The parchment keeps the fries from sticking. If not using parchment make sure to really spray the pan. I can’t wait for you to try them!
Very good recipe! If you really want to kick it up a notch put some chicken salt on them it’s my new favorite ingredient.
These are perfect! I have looked for a recipe to make like this for a long time and unfortunately have ruined many attempts. These were perfect the first they! THANK YOU, for a perfectly simple delicious recipe.
Oh honey, you are my new best friend! I read all the recipes and chose yours. As old folks who watch our sodium intake, after the cold soak and towel dry, I added some salt, waited, then dried again. I teased the temps a bit, 370, the 420, and served them on the ‘just this side of crispy’ side.
I’m going to do it again and again. Look out ketchup, here we come! Love you, keep it going.
I am so happy to hear you enjoyed this recipe as much as I do Randy! These baked french fries are a family favorite in our house.
whenever I coat the fries with olive oil, if I leave it for more than a few minutes it starts to produce water. I’m not sure if this ruins the recipe, and I can’t seem to find anything online why it does that. I try to make a lot of things in advance and I tried this keep forgetting not to do it because it doesn’t seem right. Can anyone explain why does this? must be a chemical reaction I imagine.
I haven’t had this issue James so I can’t say for sure what is happening. Maybe another reader can offer some insights.
James. dry your fries. maybe you do, but you’re not doing them long enough. once the potatoes come out of the water, dry them much longer than your doing. pat them dry too. don’t be afraid of putting them on a baking sheet and in the fridge for 30″ to help.
Mine were so dry and hard. What could I try differently?
Sorry these didn’t turn out for you. I have made these lots of times and not had this issue. How long did you soak them for? Next time I would check them earlier and take them out when they are just perfectly crisp.
Watch the cook time on these. I cooked them just like the recipe said and they burnt to a crisp. Next time I’ll keep checking on them.
My oven has 3 level racks. Upper Middle and bottom. Where did you place your oven tray? In the middle of the oven or the bottom of the oven which is closest to the heat?
I place it in the middle.
Do you pull them out of the oven while switching from 375 to 425 or just leave them in there the whole time?
I leave them in the whole time.
I have made these for a dozen or more friends and family. Everyone loved them! These are so tasty and so easy to make. One of the things I love most about this recipe is that they come out crisp on all sides without having to turn them. Love them!!
This recipe is fantastic. Loved the crispy fries using oven bake method. Do you think this would work for making sweet potato fries?
I am so glad you love this recipe Judy! I cook sweet potatoes at a slightly higher temperature to get them crispy using this recipe here. If you try this recipe with sweet potatoes, I would love to hear how it turns out!
I’m just wondering what the green seasoning is on the french fries?
Parsley for garnish.
Fantastic. Crisp. Yummy.
Can I mess with the temperature a little? Cook then at 350 first and then up it to 400? I want to cook a fish at the same time and that has to be cooked at 400. Thanks!
That should work just fine, you might need to add a few minutes of cooking time.
Awesome recipe! Easy, simple and so crispy!
These are wonderful!! Crispy on the outside and chewy on the inside. It’s so easy to make and much better than store bought. Thanks for the recipe!
Excellent recipe! Everyone I’ve made these for has raved about them. I make my own seasoned salt. Easy, healthy…..what more can you ask from a recipe.