This clean and easy technique creates crispy, delicious French fries using only a small amount of olive oil. Simply seasoned with salt or dressed up with a variety of other seasonings, these Crispy Oven Baked Fries are always a popular side dish choice.
These Oven Baked Fries are on our menu at least a couple of times a month or more. I’m obsessed. I crave them. And, I love that I can have them with far less guilt than the deep-fried variety. I learned this method of making french fries over 20 years ago and I’ve not deep fried a potato since.
My how time files when you’re eating fries!
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 that much time, it’s kind of a big deal.
The Best Potatoes for Oven Baked Fries
Yukon Gold potatoes are hands down my favorite variety of potato to use to make French fries of any variety. They are so flavorful and create the best tasting fries I’ve ever had.
Russet potatoes crisp up well but I find them to be somewhat dry and lifeless in comparison to the mighty Yukon Gold.
How to Make Crispy Oven Baked Fries
You’ll see some more complicated methods out there that involve soaking the potatoes in water before baking them but I’ve never found it necessary. I’m all about making things as easy as possible in the kitchen!
About 4 or 5 medium Yukon Gold potatoes or 2 to 2 1/4 pounds will yield enough potatoes to fit comfortably on one large rimmed baking sheet. Scrub the potatoes clean under cool running water and then dry them with paper towels.
Slice the potatoes into 1/2-inch slices and then cut the slices into matchsticks. For a crispy result, don’t slice the potatoes too thickly.
Transfer the sliced potatoes to a large mixing bowl.
Add 3 tablespoons olive oil and use your hands to toss the potatoes until they are well coated.
I purposely use one of my well-seasoned rimmed baking sheets when oven frying. Not black, just well-used. A well-seasoned 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.
Generously spray the baking sheet with non-stick cooking spray and spread the oil-coated fries out in an even layer. You don’t want the baking sheet over-crowded but it’s fine if some of the fries are touching or overlapping. The potatoes will shrink up a bit as they cook and you’ll have several opportunities to toss them around so they’ll all brown nicely. If you’re feeding a good sized group, double the recipe and use two baking sheets.
Bake the fries in a 425 degree 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.
- Classic Oven Baked Fries – Simply seasoned with fine ground sea salt.
- 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
Crispy Oven Baked Fries
- 5 medium Yukon gold potatoes (about 2 to 2 1/4 pounds)
- 3 tablespoons olive oil
- fine ground sea salt, to taste
Preheat oven to 425 degrees F.
- Generously coat a well-seasoned large rimmed baking sheet with non-stick cooking spray. Wash and scrub the potatoes and dry with paper towels.
- Slice the potatoes in 1/2-inch slices and then cut them into matchsticks. Place the sliced potatoes in a large mixing bowl. Add 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 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 from oven when crisped to your liking.
- Sprinkle with salt to taste and serve.
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