These oven baked french fries solve all problems and are the perfect side to pretty much any dinner. Made a handful of ingredients and baked to produce a fried-like crispy exterior while remaining fluffy on the inside. Making homemade french fries has never been easier!
In This Post
Most doubt that baked french fries can stand a chance next to traditional french fries, but I'm here to tell you otherwise. These crispy baked fries make a regular appearance in my kitchen and over the years I've nailed down the recipe to deliver fries that are flavorful and actually get crispy on the outside yet soft on the inside.
So if you want homemade fries without the mess, try this recipe NOW.
The Best Baked French Fries
- Easy and little effort– let the oven do most of the work!
- Bursting with flavor from the spices
- Family-friendly recipe that the entire family loves
- Minimal ingredients
- Extra crispy exterior, soft and fluffy inside
- Almost no mess (unlike their cousin fried french fries)
You Need These Ingredients
- Potatoes: The best potatoes for oven baked french fries are russet or Yukon gold potatoes as they can stand up to the high temperature. If desired, can leave peel the skin off– we prefer to leave it on.
- Olive Oil: Any type of oil will work– most often I use olive oil or avocado oil.
- Salt: Like pasta, potatoes need to be generously salted to bring out their flavor.
- Pepper: You don't need much but just enough to help balance out the salt.
- Garlic Powder: Adds extra flavor. Don't use fresh garlic as it'll burn at the high temperature.
- Dried Parsley: Adds extra flavor. If you prefer fresh parsley, toss the baked fries with it.
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Step by Step: How to Make Perfect Oven French Fries
Most think that making baked french fries is difficult but it's easier than you think– much easier than traditional fries too! Before starting you'll want to wash the potatoes and if desired, peel the skin off– we prefer to leave it on.
- Take each potato and slice it lengthwise into 4-5 slices. Then, cut each of those into thin sticks about ⅜-inch. You can also use a vegetable chopper making it even easier. (Yumna @ Feel Good Foodie has step by step visuals on this.)
- Transfer the potatoes to a large bowl and fill it with water. The potatoes only need 10-15 minutes to soak to draw out the excess starch which is the perfect amount of time to begin preheating the oven.
- Remove the potatoes from the bowl of water and pat dry with paper towels. You want to make sure they are very dry.
- Toss the potatoes in a large bowl and coat with olive oil, salt, pepper, garlic powder, and dried parsley.
- Spread the potatoes on two baking sheets giving them enough room between each. Bake at 425°F for 25 minutes, then flip the potatoes and bake for another 15 minutes until golden brown. Remember, the thickness of the potatoes determine the cooking time. The thinner the potatoes, the less time; the thicker the potatoes, the more time.
FAQ About Oven-Baked French Fries
- Why Do You Soak Fries in Water Before Baking? Soaking the fries for at least 15 minutes removes the excess starch from the potatoes– this helps create crispy french fries.
- Why Don't My Fries Get Crispy in the Oven? This could be a couple reasons like the french fries weren't fully dried after soaking, not enough space between the fries on the baking sheet, or not a high enough temperature when baking (should be at least 425°F.)
- Can I Use Sweet Potatoes to Make Oven Baked Fries? Absolutely! I do this often– follow the recipe exactly as written in the recipe card below except swap out for sweet potatoes.
What to Serve with Crispy Baked Fries
- Homemade Smash Burgers
- Best Sloppy Joes
- Extra Crispy Baked Chicken Wings
- Homemade Black Bean Burgers
Crispy Homemade Baked French Fries
Description
These oven baked french fries solve all problems and are the perfect side to pretty much any dinner. Made a handful of ingredients and baked to produce a fried-like crispy exterior while remaining fluffy on the side. Making homemade french fries has never been easier!
Ingredients
- 3-4 medium russet or Yukon Gold potatoes, about 2 pounds
- ¼ cup olive oil
- 1 ¾ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Before starting you'll want to wash the potatoes and if desired, peel the skin off– we prefer to leave it on. Take each potato and slice it lengthwise into 4-5 slices. Then, cut each of the those into thin sticks about ⅜-inch. (You can also use a vegetable chopper to make it easier.)
- Place the cut potatoes into a large and rinse with cold water. Then, fill the bowl with cold water and allow to soak for 10-15 minutes. Meanwhile, preheat the oven to 425°F. Line two large baking sheets with parchment paper. Set aside.
- Drain the potatoes and dry them thoroughly with paper towels or a clean dish towel. You want to make sure they are very dry. Add the potatoes back into the bowl– toss with the olive oil, salt, pepper, garlic powder, and dried parsley.
- Spread the potatoes on two baking sheets giving them enough room between each. Bake at 425°F for 25 minutes, then rotate the pans, flip the potatoes and bake for another 15 minutes until golden brown. Remember, the thickness of the potatoes determine the cooking time. The thinner the potatoes, the less time; the thicker the potatoes, the more time.
- Serve immediately. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat as desired.
Notes
- Make Ahead Instructions: The potatoes can be cut and soak in water up to 1 hour in advance.
- Potatoes: The best potatoes to use are russet or Yukon gold potatoes as they can stand up to the high temperature. If desired, you can leave peel the skin off– we prefer to leave it on. The cooking time depends on how thick the potatoes are cut– thinner the less time while thicker the more time. To Cut: Take each potato and slice it lengthwise into 4-5 slices. Then, cut each of those into thin sticks about ⅜-inch. You can also use a vegetable chopper making it even easier.
- Seasoning: Have fun with the spices– you can add old bay seasoning, chili spices, etc.
Nutrition
Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 684mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
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Anita says
Came out great! Followed instructions to a tee. So good. I will be making these again!
Mary says
Came out great! Definitely for any sandwich or burger!!
Christina says
Thanks Mary. So glad you liked these!
Staci says
Loved these, and so did my husband. These were so good we didn’t even need any ketchup 😉 Will definitely make again.
Christina says
Hi Staci. Thank you so much for leaving a review. I'm so glad that you loved these!
Stacey says
Came out great! I will definitely be making these again!
Katie says
Great recipe! Made it twice.
Megan M says
These were sooo yummy!! Now this will be a staple recipe!
Chey says
Absolutely delicious. My family loves it when I make these.
Mandy says
Came out great! Yum!
Austin says
Came out great! Will make again.
DL says
Just so you know, Aldi has a garlic salt with dried parsley combo that is to die. In the condiment section.....and it is now a staple in my kitchen.
Hailey says
these turned out so delicious! i added seasoning salt and ranch seasoning and it was AMAZING
Carrie says
Turned out amazing! Will definitely make again
Chisoma says
Came out great!
Sarah says
This recipe is a keeper. They turned out perfectly!
Lynette says
these are amazing!! best fries ever!
Christina says
I'm so happy that you loved these!
Amy says
Came out great! I increased the time and temperature. I also put them under broiler for a few minutes at the end to really crisp them up 😋 We love super crispy fries.
Nikki says
10/10 recipe will make again