Making Oven-Baked French Fries is one of my favorite ways to serve potatoes. They’re delicious, and my kids never whine about eating them. I have a really popular recipe from years ago that we use often, Baked Carrot and Potato Fries. That recipe is seasoned. We love it, but every once in a while, I’m craving more of a plain french fry.
This recipe results in more of a classic french fry. I recently learned a tip that helps them come out crispier. Maybe you already know this tip, but I’m super excited about it because it really does make a difference with the baked french fries.
So, the tip is soaking the cut potatoes in really hot water for 5 minutes before drying them off and prepping them to be baked. Soaking the potatoes draws out a lot of the starch, which makes a big difference in the consistency of the final baked fry. It draws out so much starch, you will be able to see the starch settled at the bottom of the bowl you soaked them in.
These yummy Oven-Baked French Fries are so much better for you than deep-fried french fries. I think you’re going to love this recipe.
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step-by-step pictures on how to make oven-baked french fries
Frequently asked questions about how to make Oven Baked French Fries
WHAT TYPE OF POTATOES ARE BEST TO MAKE OVEN-BAKED FRENCH FRIES?
Russet potatoes are always my top pick for french fries, but any potato will work. If you can’t find or don’t have Russets, Yukon Gold or red potatoes would be my next choice.
IF I DON’T HAVE OLIVE OIL, CAN I USE CANOLA OR VEGETABLE OIL?
HOW HOT DOES THE WATER NEED TO BE TO SOAK THE CUT POTATOES IN?
I use tap water and let it run as hot as I can get it. If your tap water does not get really hot, microwave or heat on the stove until it’s nice and hot but not boiling.
IF I WANT MY FRIES EXTRA CRISPY, SHOULD I COOK THEM LONGER?
If I want my fries a little extra crispy, I put them under the broiler for a minute or so to crisp up the outside without overcooking.
THE RECIPE CALLS FOR COARSE SEA SALT. IS IT OKAY IF I USE REGULAR SALT?
Yes, of course. You can use any salt you have.
CAN I DOUBLE THIS RECIPE?
Yes, but you will need to cook them on two separate trays or the potatoes will overcrowd and not get as crisp.
- 1½ - 2 lbs potatoes (We prefer Russet, Yukon Gold, or Red potatoes.)
- ¼ cup olive oil or oil of your choice
- 1 tsp coarse sea salt
- cracked black pepper, optional
- Preheat oven to 450 degrees.
- Cut potatoes into fry-like-size pieces.
- Place cut potatoes into a large bowl and cover them with HOT water and let sit for 5 minutes.
- After five minutes, drain the water and place the soaked potatoes on a clean hand towel or a bunch of paper towels. Pat them with a paper towel to get them as dry as possible.
- Put the dried potato pieces on a large rimmed cooking sheet and add the olive oil and salt. (Add pepper too, if you would like.)
- Toss the potatoes in the oil and salt until they are evenly coated.
- Place pan in oven on the second to bottom rack.
- Bake at 450 degrees for 25-30 minutes. Take out halfway through to carefully stir/flip the potatoes. Cooking time will depend on the size of your potato pieces.
- If after a total of 30 minutes you would still like a little more crispness on your fries, you can put them under the broiler for a minute or two.