These Oven Baked Fries make a perfect side—or a delicious snack you’ll want to eat by the handful. Follow a few simple tips and they’ll come out perfectly crispy every time, no deep frying required.
Healthier than traditional fries and easy to prepare with pantry staples, these oven baked french fries are an everyday favorite. You can make them with russet or Yukon Gold potatoes, leave the skins on for extra nutrition, and customize the seasoning to suit your family’s tastes.
HOMEMADE BAKED FRENCH FRIES
You could bake frozen fries, but homemade fries taste fresher, cost less, and let you control the ingredients. Russet potatoes produce a fluffier interior while Yukon Golds yield a creamier center—both crisp nicely when prepared correctly. You can peel the potatoes or keep the skins on for texture and nutrients.
HOW TO MAKE BAKED FRENCH FRIES
- Scrub or peel the potatoes and cut them into even strips, about 1/2″ thick for best results.
- Place the cut potatoes in cold water and soak for at least 30 minutes, changing the water if it becomes cloudy. Soaking removes excess starch and helps the fries crisp up.
- Preheat your oven to 450°F (230°C) while the potatoes are soaking and you prepare other steps.
- Drain the potatoes thoroughly and dry them completely using a salad spinner, paper towels, or clean dish towels. Any surface moisture will turn to steam and prevent crisping.
- Put the dried potato strips in a large bowl, drizzle with oil, and toss until evenly coated. Add salt and your choice of seasonings and mix well so each fry is seasoned.
- Arrange the potatoes in a single layer on baking sheets treated with nonstick spray or lightly oiled. Avoid overcrowding so air can circulate around each piece.
- Bake at 450°F for 15–20 minutes, then flip the fries and bake an additional 10–15 minutes or until they reach your preferred level of crispness.
TIPS FOR MAKING CRISPY BAKED FRENCH FRIES
- Soak the potatoes. At least 30 minutes in cold water removes starch and yields a crisper exterior.
- Thoroughly dry the potatoes. Excess surface water creates steam that softens the fries.
- Use oil. A light coating helps the potatoes brown evenly. Olive oil, canola, or your preferred liquid oil all work well.
- Bake hot. A higher oven temperature (450°F) encourages a crunchy outside and tender inside.
- Choose your pan. A rimmed half-sheet pan or any thin, heat-conductive baking pan works well for achieving crisp edges.
- Avoid overcrowding. Leave space between fries so hot air can circulate and crisp each piece.
BAKED POTATO FRIES VARIATIONS
- For a lower-fat option, use nonstick cooking spray instead of oil and stir the fries a few times during baking to prevent sticking.
- Adjust the cut for different textures: matchstick fries (very thin) will need less time, while steak fries or wedges (thicker) need longer baking.
- Try different seasonings: taco, Cajun, ranch powder, smoked paprika, or a simple garlic-and-herb blend all work great.
- Finish with freshly grated Parmesan for a savory touch, or add shredded cheddar and return to the oven 3–5 minutes for melty cheese fries.
HOW TO REHEAT LEFTOVER FRIES
Leftover fries keep in an airtight container in the refrigerator for up to three days. They are best fresh, but here are good reheating methods:
- Stovetop: Warm a nonstick skillet over medium heat, add the fries, and toss until heated and crisp. A splash of oil can help if needed.
- Oven: Spread fries on a baking sheet and place in a cold oven. Heat the oven to 300–350°F; when preheated, the fries will be warmed through and regain some crispness.
- Microwave: This method is quick but can produce soggy fries; heat in 30–60 second increments if you must.
- Air fryer: Reheat for 2–3 minutes at a medium-high setting, shaking once to prevent burning. This yields the best crisp texture after refrigeration.
We love serving these fries with fry sauce, ketchup, or ranch dressing for dipping.
WHAT TO SERVE WITH BAKED FRENCH FRIES
Fries pair well with countless meals but are excellent alongside simple meat mains and casual family dishes. Some favorite pairings:
- Homemade pigs in a blanket
- Sloppy Joes
- Pork chops with caramelized onions
- Marinated sirloin steak
- Garlic bread grilled cheese sandwiches
MORE DELICIOUS SIDE DISHES
- Cheesy au gratin potatoes
- Roasted asparagus with Parmesan
- Cheesy ranch red potatoes
- Autumn apple salad
- Classic potato salad
Follow the recipe notes and try variations to find your favorite version of oven baked fries.
OVEN BAKED FRENCH FRIES RECIPE
Baked Fries
Skip the mess of frying—these simple baked fries are a family favorite side dish.
Details
Prep time: 10 mins | Cook time: 25 mins | Additional time (soak): 15 mins | Total time: 50 mins
Servings: 6 | Calories: 201 kcal per serving
Ingredients
- 3 pounds russet potatoes (about 4 large)
- 1 Tbsp olive oil
- 1 1/2 tsp seasoning salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Equipment
- Large mixing bowl
- Rimmed baking sheets or half-sheet pans
- Clean towels or salad spinner for drying
Instructions
- Peel or scrub potatoes and cut into 1/2″ strips. Place in a large bowl and cover with cold water. Let sit at least 30 minutes.
- Preheat the oven to 450°F (230°C).
- Drain the potatoes well and pat dry with paper towels or clean dish towels.
- Toss potatoes with olive oil until evenly coated, then add seasoning salt, garlic powder, and paprika. Stir to coat thoroughly.
- Spread potatoes in a single layer on prepared baking sheets, leaving space between pieces.
- Bake at 450°F for 15–20 minutes, flip the fries, then bake 10–15 minutes more until crispy and golden.
Nutrition (approximate per serving)
- Calories: 201 kcal
- Carbohydrates: 41 g
- Protein: 5 g
- Fat: 3 g
- Sodium: 593 mg
- Potassium: 953 mg
- Fiber: 3 g
Whether you’re grilling, serving sandwiches, or pulling together a quick dinner, these oven baked fries make an easy, crowd-pleasing side that’s delicious any time of year!