Oven Baked French Fries

5 from 11 votes
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Perfectly crispy, crunchy, and excellent for dipping, these baked French fries are the best alternative to store-bought oven fries – and they taste better too!

Oven baked French fries on a baking tray

Almost any meal can be improved with French fries and my baked version is a little bit herby, a little bit salty, and packed full of flavor. Using just four ingredients, you can create restaurant-quality oven-baked French fries that aren’t just better for your wallet but taste so much better than any you could find at the grocery store.

Ingredients

Ingredients for baked french fries
  • Potatoes: For the perfect baked French fries, opt for a starchy potato as it’ll give your fries a crispy outside and fluffy, soft inside. I recommend using Russet potatoes or Yukon gold potatoes.
  • Olive Oil
  • Seasonings: Black pepper, salt.

How to make French fries in the oven

Prepare and season Potatoes. Preheat the oven to 375°F/190ºC. Next, scrub and wash your potatoes well – especially if you won’t peel them. I prefer to keep the skins on for extra flavor, but you can peel them. Pat the potatoes dry.

Then, cut them into uniform strips. They should each be about an equal size so that they cook evenly – I prefer them in a thin French fry style, but you can cut them thicker if you prefer.

Add the potato strips into a large bowl of cold water and allow to soak for 20-30 minutes to remove any excess starch which could otherwise result in a gummy texture. Rinse, then dry the potato using a kitchen towel. Toss the potatoes in the olive oil.

steps for preparing potatoes for french fries(cut, soak, dry, and season)

Arrange on Baking Sheet and bake: Place the French fries on a baking tray in a single layer. Don’t overcrowd them or have any crossing over – this will prevent them from cooking evenly.

Bake for 20 minutes, then increase the heat to 425ºF/220ºC and cook for a further 25 minutes until the baked French fries are golden. Depending on the thickness of your fries and how crispy you like them, the cooking time can vary.

steps to arrange potatoes on baking sheet and bake

Remove from the oven and sprinkle with the salt and black pepper to taste.

Serve alongside your favorite dips – I always like pairing it with ketchup and garlic aioli, but why not try it with my copycat Cane Sauce, mayo, or a creamy honey mustard sauce?

Best oven fries tips

  • Skins On: Leave the potato skins on before chopping – this will give your baked fries a crispier texture. Plus it saves some prep time.
  • Cut Evenly: Having even strips of potato will ensure all of your fries cook at the same time and prevent burning.
  • Soak: Allow the potatoes the full 30 minutes in their cold water bath. Excess starch can make fries stick together and create a gummy texture while cooking.
  • Dry: Once your fries have soaked, make sure to dry them thoroughly – extra moisture will give you soggy potatoes.
  • Use Parchment Paper: Rub a little olive oil or butter on your baking tray and layer it with parchment paper to prevent the fries from sticking to the tray.
  • One Layer: If you’re making a lot of fries, bake in batches to ensure an even bake all the way through. Your fries should be in a single layer for that perfect golden brown color.
  • Serve Immediately: Baked French fries are best enjoyed while still piping hot and crisp.
A serving of baked French fries with ketchup

How to reheat the baked French fries

If you’ve got any leftover fries, return them to an oven heated to 400°F/200°C (or reheat in an air fryer). Bake for 5-10 minutes until the fries are hot and crispy again.

If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Oven Baked French Fries

5 from 11 votes
By: Samira
Perfectly crispy, crunchy and oh-so excellent for dipping, these baked French fries are the best alternative to store-bought oven fries – and they taste better too!
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 4

Ingredients 
 

  • 3 potatoes large; Russet or Yukon gold are best
  • 2 Tbsps olive oil
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions 

  • Preheat the oven to 375°F/190ºC.
  • Scrub and wash your potatoes well – especially if you are not going to peel them. Pat the potatoes dry.
  • Cut them into uniform strips. They should each be about an equal size so that they cook evenly. You can use a mandoline or a veggie chopped to help speed the process.
  • Add the potato strips into a bowl of cold water and allow to soak for 20-30 minutes to remove any excess starch. Rinse, then dry the potato using a kitchen towel.
  • Toss the potatoes in the olive oil. Then place them on a baking tray in a single layer. Don't overcrowd them or have any crossing over.
  • Bake for 20 minutes, then increase the heat to 425ºF/220ºC and cook for a further 25 minutes until the baked French fries are golden. Depending on the thickness of your fries and how crispy you like them, the cooking time can vary.
  • Remove from the oven and sprinkle with the salt and black pepper to taste.

Video

Notes

Serve Immediately: Baked French fries are best enjoyed while still piping hot and crisp. If you’ve got any leftover fries, you can reheat them in the oven. Bake for 5-10 minutes at 400°F/200°C until the fries are hot and crispy again.
Course: Appetizer, Side
Cuisine: American
Freezer friendly: No
Shelf life: Eat Immediately

Nutrition

Serving: 1g, Calories: 189kcal, Carbohydrates: 29g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 303mg, Potassium: 668mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 9mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Never tried homemade, only store brought frozen, but I do use olive oil which is critical for the crispyness and getting seasoning to stick. The only seasoning you need btw is nandos peri peri salt, which is sold in supermarkets here in Australia. I will have to give homemade a try next time and see how it compares.