Create crispy homemade French fries in your oven with just a few minutes of prep time. These Crispy Oven Baked Fries are easy and totally irresistible!
These tasty Oven Baked Fries are on our menu at least a couple of times a month or more. I’m obsessed with fries. I crave them constantly, and I love that I can have them with far less guilt than the deep-fried variety. They’re my go-to choice for serving with Classic Beef Burgers, Philly Cheesesteaks and countless other main courses.
Healthier Homemade French Fries
I learned this clean and easy method for baking French fries over 20 years ago and I haven’t deep-fried a single potato since. These oven fries are super low in saturated fat and have less than 200 calories per serving! My boys grew up eating French fries prepared this way and when when you stop to think about all the fat and calories saved over all those years, it’s kind of a big deal. My how time files when you’re eating fries!
Oven Fries vs. Air Fryer Fries
Why not just use an air fryer? Baking fries in the oven allows you to fill up a large rimmed baking sheet with enough French fries to feed 4 to 6 people and cook them all in one batch. So, while I absolutely love my air fryer, it has a much smaller capacity that would required cooking a second batch. I feed a decent number of people here and we are all French fry lovers through and through so baking a big batch of fries works best for me.
Ingredient Notes
- Potatoes – About 2 to 2¼ pounds will yield enough French fries to fit comfortably on one large rimmed baking sheet. This can be anywhere from 3 to 5 potatoes, depending on the type used.
- Olive oil
- Salt
The Best Potatoes for Baked Fries
- Russet potatoes – Russets, also known as Idaho potatoes, are large, firm in texture, and crisp up very well. They are an excellent choice for Oven Baked Fries.
- Yukon gold potatoes – Gold potatoes have more moisture than Russet potatoes and they make fries that are tender on the inside with a crispy exterior. Their creamy, delicious flavor makes them a wonderful choice for French fries.
How to Bake French Fries in the Oven
- Scrub the potatoes clean under cool running water and then dry them with paper towels. Slice the potatoes into ½-inch slices and then cut the slices into ¼-to ½-inch matchsticks. Transfer the sliced potatoes to a large bowl. Add the olive oil and use your hands to toss the potatoes until they are well coated.
- Then, generously spray the baking sheet with nonstick cooking spray and spread the oil-coated fries out in an even layer. Bake the fries in a 425 degree F oven for 40 to 45 minutes. After the first 20 minutes, use a spatula to toss the potatoes and then return them to the oven. Toss them again at least once or twice through the remainder of the baking time.
I recommend using a well-seasoned rimmed baking sheet when oven frying. Not black, just well-used. A darker baking sheet will impart more color and crispness to whatever you’re baking on it so save those pretty new baking sheets for your next batch of cookies.
FAQ
Many recipes call for soaking the sliced fries in cold water before they are cooked to help draw out excess starch. This process is supposed to help prevent the fries from sticking together when fried. I’ve never had this issue when oven-frying potatoes as long as they are well coated in oil and tossed with a spatula throughout the cooking time. Skipping this step means you can decide to add French fries to your menu anytime with minimal prep time. I’ve included optional instructions in the recipe card for soaking the potatoes in advance, if you’d like to give it a try.
I’ve tested oven fries at varying temperatures and have found 425 degrees F to be optimal. If you cook them at a higher temperature, they are likely to burn. Lower temperatures result in softer, less crispy French fries.
The fastest way to reheat cooked French fries is in a toaster oven. It only takes a few minutes to toast them until warmed through and crisped. If you don’t have a toaster oven, place the fries on a baking sheet and cook them in conventional oven preheated to 425 degrees F, tossing with a spatula after a few minutes, until warm and crisp.
Nope! In fact, there is some great flavor and nutrition in those peels so I always skip the time consuming task of peeling potatoes when I make fries.
Tips for the Best Baked Fries
- Don’t over-crowd the baking sheet. It’s fine if some of the fries are touching or slightly overlapping because the potatoes will shrink up a bit as they cook.
- Don’t stir the French fries for the first 15 to 20 minutes of the baking time. They will crisp up enough on one side after this initial baking time and be firm enough to toss without breaking.
- If you’re feeding a large group, double the recipe and use two baking sheets.
- It’s pretty quick and easy to slice fries with a knife but you can save even more precious time by using a French Fry Cutter. For a crispy result, don’t slice the potatoes more than ½-inch thick.
French Fry Flavor Variations
- Classic Crispy Oven Fries – Simply seasoned with fine ground sea salt. For a nice presentation, you can garnish them with a little fresh minced parsley, like the fries you see in this post.
- Cajun Fries – Toss the oil-coated potatoes with my Kickin’ Cajun Seasoning Mix or a store-bought blend before baking.
- Old Bay Fries – Toss the oil-coated potatoes with a little Old Bay Seasoning before baking and then season the baked fries to taste with salt, if desired.
- For a tasty flavor variation check out Martha Stewart’s Italian Fries.
More Potato Recipes You’ll Love
- Greek Potatoes
- Lemon and Garlic Roasted Potatoes
- Oven Roasted BBQ Potatoes
- Crispy Parmesan Smashed Potatoes
- Oven Roasted Breakfast Potatoes
Crispy Oven Baked Fries
Ingredients
- 2 to 2¼ pounds Russet or Yukon Gold potatoes, unpeeled
- 3 tablespoons olive oil
- ½ teaspoon fine ground sea salt, or to taste
Instructions
- Preheat oven to 425 degrees F.
- Generously coat a well-seasoned large rimmed baking sheet with nonstick cooking spray. Wash and scrub the potatoes and dry them with paper towels.
- Slice the potatoes in ½-inch slices and then cut them into matchsticks no more than ¼- to ½-inch thick. Place the sliced potatoes in a large mixing bowl. Add the olive oil and toss to coat the potatoes.
- Pour the oil-coated potatoes out onto the prepared baking sheet, spreading out into an even layer. Bake for about 20 minutes, then using a spatula, carefully toss the potatoes, spreading them back into a single layer when done. Bake for an additional 20 to 25 minutes, mixing once or twice more to ensure even browning. Remove the fries from the oven when crisped to your liking.
- Sprinkle with salt to taste and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on May 15, 2019. It has been updated with new text and images.
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What a huge disappointing MESS!!! I used a well seasoned pan with a lot of oil and the potatoes were glued stuck. What a waste of time and dinner for the family was ruined! Parchment paper might be a fix?
This is the only way I make fries now and I’ve never had this issue. However, trying to stir them too soon before they’ve had a chance to dry out and begin to roast could be part of the problem. Also, if you rinsed the potatoes, be sure they are dry before adding the oil or it might not work well. I’ve never used parchment paper but you could give it a try!
These were superb! Be mindful so as not to leave them in excessively long when frying. They crisped up well overall. I included a couple of more flavors taken care of and let them sit for around 1/2 hour before cooking. Great recipe!
I just made these oven-baked fries mixed it with ketchup and mayonnaise so good.
This was the first time i tried oven baked potato fries. I was a little nervous but i went ahead and followed your tutorial. I must say the fries came out as perfect as it should. The color was bright red and the taste was amazing.
So glad to hear this, Anne!