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Crispy Homemade Baked French Fries

crispy baked french fries on a baking sheet with parchment paper with ketchup.
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5 from 5 reviews

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

Units
  • 3-4 medium russet or Yukon Gold potatoes, about 2 pounds
  • 1/4 cup olive oil
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Instructions

  1. 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 3/8-inch. (You can also use a vegetable chopper to make it easier.)
  2. 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.
  3. 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. 
  4. 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.
  5. Serve immediately. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat as desired.

Notes

  1. Make Ahead Instructions: The potatoes can be cut and soak in water up to 1 hour in advance.  
  2. 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 3/8-inch. You can also use a vegetable chopper making it even easier.
  3. Seasoning: Have fun with the spices– you can add old bay seasoning, chili spices, etc.