These Oven Baked Fries are a favorite in our house. Made with potatoes, oil, and a bit of salt, this simple recipe uses just four steps: peel, slice, soak, and bake.
At a Glance: Baked, not fried • Serves 4 • Easy to adjust servings to fit your needs • Perfect as a side with your favorite main dish.
Baked French Fries
I’ve made oven fries for years because they’re easy, dependable, and always a hit. After a reader asked for this recipe, I realized it was time to finally share my go-to method for baking fries at home.
These fries bake up crisp on the outside and tender on the inside, and make a great side for burgers, sandwiches, or a simple weeknight dinner. This is a straightforward recipe that delivers classic French fry flavor without deep frying and fits easily into everyday cooking.
Key ingredients
- Potatoes - I've used russet potatoes for this recipe, but I've also made these with red potatoes and Yukon gold potatoes. They all produce great results, but the russet potatoes deliver the most classic, restaurant-style fries.
- Oil - Choose your favorite. I use avocado oil or olive oil. Vegetable or canola oil also works.
- Salt - I use coarse Kosher salt.
Making oven fries
- Peel and slice the potatoes.
- Cut into ¼ or ½ inch thick slices.
- Soak in cold water for 10-30 minutes.
- Drain and rinse potatoes.
- Place on a clean towel and pat dry.
- Rinse and dry bowl used for soaking potatoes. Return dry potatoes to the bowl.
- Add 1 tablespoon of oil and toss to coat.
- Add 1 tablespoon of oil to a baking sheet. Spread the oil so it coats all areas of the pan.
- Add dried potatoes in a single layer.
- Sprinkle with salt.
- Bake in a preheated 450°F oven for 20 minutes. Flip potatoes with a spatula and rearrange in a single layer.
- Return the potatoes to the oven and cook for another 10-15 minutes until they are golden and soft in the center.
- Serve hot.
Recipe tips
- Try to cut potatoes to a consistent thickness. Potatoes are uneven, so you will have a few thinner pieces.
- Don't skip the soak. If you're short on time, try for at least 10 minutes. This helps remove excess starch from the potatoes and makes a crispier fry.
- When flipping, use a large spatula and flip in a large scoop. You don't need to worry about every single fry getting flipped. Just do the best you can.
- Adjust the amount of salt to your liking.
- Baking time will vary depending on the thickness of your potatoes and the amount you are cooking. More potatoes mean a longer cooking time.
- Don't overcrowd your pan. If your pan is full with no space between the potatoes, use two pans. Rotate pans partway through the cooking time.
Frequently asked questions
Each type of potato will produce a slightly different type of fry.
Russet potatoes are high in starch and low in moisture. This makes them the a perfect choice for oven-baked fries that are crispy with a soft, fluffy center. They’re also the closest to restaurant-style fries.
Yukon gold potatoes have a medium starch content. Fries made with Yukon golds are slightly creamier on the inside and don’t get quite as crisp, but they still bake up nicely.
Red potatoes are lower in starch and higher in moisture. They hold their shape well and produce a firmer fry with a less crisp exterior, but they still make a delicious fry.
Serving suggestions
Serve these oven-baked fries with your favorite sandwich, burger, or main dish. Some favorites include:
More delicious crispy baked potato recipes
- Country Potatoes
- Roasted Yukon Gold
- Roasted Fingerling Potatoes
- Crispy Potato Galette
- Oven Roasted Potatoes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dishes.
Oven Baked Fries
Equipment
- Cookie Sheet
Ingredients
- 4-6 Russet potatoes (or any potato you have on hand)
- 2-3 tablespoons oil (avocado, olive, vegetable, or canola)
- ½ - 1 teaspoon salt
Instructions
- Preheat oven to 450°F.
- Peel and slice potatoes into thin strips, about ¼ - ½ inch thick. If using red or yellow potatoes, you do not need to peel.4-6 Russet potatoes
- Soak potato slices in a bowl of cold water for at least 10 minutes and up to 1 hour.
- Drain and rinse potatoes. Place on a clean dish towel and pat dry. Rinse out the soaking bowl and dry it. Return dried potatoes to bowl. Drizzle over 1 tablespoon of oil. Toss to coat.2-3 tablespoons oil
- Add 1 tablespoon of oil to the baking sheet. Spread to coat. Add potatoes and spread in a single layer.
- Sprinkle with salt.½ - 1 teaspoon salt
- Bake in a preheated 450°F oven for 20 minutes. Flip potatoes with a spatula and rearrange in a single layer.
- Return the potatoes to the oven and cook for another 10-15 minutes until they are golden and soft in the center.
- Serve hot.
Notes
- Try to cut potatoes to a consistent thickness. Potatoes are uneven, so you will have a few thinner pieces.
- Don't skip the soak. If you're short on time, try for at least 10 minutes. This helps remove excess starch from the potatoes and makes a crispier fry.
- When flipping, use a large spatula and flip in a large scoop. You don't need to worry about every single fry getting flipped. Just do the best you can.
- Adjust the amount of salt to your liking.
- Baking time will vary depending on the thickness of your potatoes and the amount you are cooking. More potatoes mean a longer cooking time.
- Don't overcrowd your pan. If your pan is full with no space between the potatoes, use two pans. Rotate pans partway through the cooking time.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Marion says
Hello Kathy!
Thank you for this great recipe, this one is delicious and I will be making them again.
Love the red potatoes which we grow and I didn’t peel them like you said in recipe.
I’ve made these twice now and both times my hubby said how good they are.
Thanks again Kathy!
Kathy says
Wonderful! I'm so glad you enjoy them. Lucky you for having your own homegrown potatoes! I'm glad you were able to put them to good use! 🙂