These crispy homemade French fries are easy to make in the oven with fresh-cut Russet potatoes. Soak and dry the fries before baking at high temperature for a crisp outside with a tender center.
For the crispiest results, bake them on a rack in a convection oven. The circulating hot air crisps all sides, so there’s no flipping.
🤔 How do I make crispy homemade French fries in the oven?
For the crispiest fries:
- Potatoes: Use Russet potatoes, cut evenly, soak, and dry well.
- Oven: Use a convection oven.
- Baking: Bake in a single layer on a rack.
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Featured Comment by Linda:
⭐⭐⭐⭐⭐
"Dan, you da man! This is a brilliant recipe. I've made these fries four times and see no reason to use another."
📝 TL;DR — Recipe Summary
What: Crispy homemade French fries baked from fresh-cut Russet potatoes.
Why: A rack and convection give the fries a crisp exterior without flipping.
How: Cut, soak, dry, season, and bake until golden and crisp.
🥔 Ingredients
- Potatoes: Russet potatoes are best for crispy homemade fries. Yukon Golds work but are creamier and less crisp.
- Oil: Vegetable or olive oil.
- Salt: Kosher or sea salt. Other seasonings may be added.
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👨🍳 Quick Overview: How to Bake Crispy French Fries
1. Fresh-cut fries: Scrub and peel Russet potatoes. Cut into ¼- to ⅜-inch fries.
2. Soak in cold water for 20–30 minutes to remove excess starch, rinse, and dry thoroughly. Coat lightly with oil.
3. Arrange fries on the rack in a single layer. Sprinkle with coarse salt.
4. Bake at 425°F convection until golden brown, about 30 minutes. Season again while hot.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips.
🤔 Tips for Baked Homemade French Fries
♨️ Baking Tips:
- Always fully preheat the oven.
- Convection at 425°F gives the crispiest results. No convection? Use 425°F–450°F and flip halfway through—it may take longer.
- Use a rack on a baking sheet for airflow around the fries. No rack? Use parchment paper and flip halfway through.
- Cook in a single layer for even browning.
🥔 Potato tips:
- Russets: Make the crispiest fries but should be peeled.
- Yukon Golds: Creamier but less crisp and may be left unpeeled.
- Cutting: A mandoline works well, but follow its safety instructions.
- Soaking: Soak fresh-cut potatoes to remove surface starch, then dry completely to prevent steaming.
- Frozen fries: Do not thaw. Transfer directly from the freezer to the rack, season, and bake.
🧂 Seasoning Ideas
Salt is all you need, but other seasonings work well.
- Spices: Try paprika, garlic powder, chili powder, cayenne, Cajun seasoning, or ranch dressing mix.
- Finishing: Add Parmesan or chopped herbs like parsley or chives while the fries are hot.
❄️ Leftover French Fries: Storage and Reheating
Storage: Refrigerate leftover fries in an airtight container for up to 3 days.
🔁 How to Reheat French Fries: For crispy leftover fries, skip the microwave.
- Air fryer: Reheat at 375°F for 3–5 minutes.
- Oven: Reheat in a single layer at 400°F for 5–8 minutes. A rack helps restore crispness.
❓ FAQs
Not with this method. Sweet potatoes need a different approach to crisp up in the oven.
No. Bake frozen fries straight from the freezer—do not thaw.
📖 Crispy Potato Recipes
- Easiest Homemade French Fries — Stovetop fries starting with cold oil.
- Grilled French Fries — An easy alternative for grilling.
- Crispy Smashed Potatoes — An easy crispy potato side.
📖The Recipe Card
Crispy Homemade French Fries in the Oven
Ingredients
- 2 russet potatoes - about 1 pound
- 1 teaspoon coarse salt - to taste
- 1 tablespoon oil
Step-by-Step Instructions
Preheat the oven and prep the tray
- Preheat oven to 425° convection.
- Line a baking sheet with foil and place a rack on top. Spray the rack with PAM cooking spray.
Prep fresh-cut fries
- Scrub the potatoes. If using Russets, peel first. Cut into ¼–⅜ inch fries. A mandoline works well—just follow safety directions.
- Soak in cold water for 20–30 minutes to remove surface starch.
- Rinse several times, then dry thoroughly with paper towels.
Coat with oil
- Dry the bowl, return the fries, and toss with 1 tablespoon of oil.
Arrange and season
- Arrange fries on the prepared rack in a single layer. They can touch slightly, but don’t overlap. Sprinkle lightly with coarse salt.
Bake until crispy
- Bake for about 30 minutes or until golden brown and crisp. Season again while hot.
Recipe Notes
Pro Tips
- Russet potatoes work best; Yukon Golds are creamier but less crisp.
- Soak cut potatoes for 20–30 minutes and dry thoroughly.
- Frozen fries may be substituted; do not thaw. Start at the oiling step.
- Without a rack or convection, flip halfway through and expect slightly softer fries.
- Two large potatoes fill a half-sheet pan and serve four.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editors Note: Originally Published: September 23, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Tricia says
These are the best oven fries I've ever made. They were crispy on the outside and soft and creamy on the inside. This was the first time I've ever used a rack, and it made a huge difference. Thanks so much for a great, healthy recipe!
Leelee says
Possibly my oven? Tried this recipe, but the chicken smoked up the entire kitchen! Serious smoke coming out of the oven, I thought it would catch fire. I used Pam spray on the tray and rack (version of Pam with olive oil).
Was it the Pam that caused so much smoking or the chicken? Is my oven off? I don't see this issue when baking other items at lower temps. Any suggestions are greatly appreciated. Oh, and my oven is NOT convection style. Thanks!
DrDan says
Hi Leelee,
I'm not sure which chicken recipe you were using but let's discuss your specific case first. The olive oil can smoke more than plain old vegetable oil so that may have contributed some. The oven not being convention might be part of the issue especially if you did the add 25-degree thing for conventional to convection conversion.
Here are the general smoking oven recommendations. I have them in the FAQ section. https://www.101cookingfortwo.com/oven-temperatures-abbreviations/
SMOKING OVENS
Smoking ovens have been an issue for some due to high temp cooking of some meat recipes. It is probably related to multiple factors and here are some suggestions.
Of course, the oven should be clean, so the smoke isn’t coming from any previous splatter.
If there is trimmable fat, trim it.
Use a pan with some side on it to keep any splatter contained.
If your oven has convection roast and convection bake, use the bake mode.
You could turn down the oven by 25-50 degrees. This will increase the cooking time some and may prone to drying out some. Remember to cook to an end point, not by time.
Some water in the pan under a rack with the meat on the rack will prevent the smoking issue. When the fat drips, it will cool immediately to the temperature of the water which will be 212 degrees max.
George Wolfmeier says
Will these fries cool then microwave back warm later?
DrDan says
Like any French fry, not very well.
Dan
Karen V. White, Mt. Pleasant, SC says
The fries are awesome they were crisp on the outside and creamy on the inside. I had leftovers and heated them up a couple of days later - they weren't crispy, but they still tasted great. I reheated them in the microwave. I cooked them in my conventional oven on a rack at 450 degrees. I am waiting for some to bake at this moment. Thanks, Dr. Dan
DrDan says
Hi Karen,
Welcome to the blog.
The convection oven should work well or an air fryer is our favorite.
Thanks for the note.
Dan
Ramona Kintz says
Trying for dinner tonight.
Tiffany Reynolds says
If cooking chicken legs and fries in the same oven, which shelf for each? Chicken on top rack?
Dan Mikesell says
Hi Tiffany,
Even with good convection, the two trays should probably be rotated 180 degrees and top and bottom switched out about half way through. Maybe not needed but that is what I do when cooking anything with two large trays.
emikat says
I have just found your blog and will be making the drummies tonight I would like to make these French fries as well but I have a regular oven and not convection is there a temperature or time change I need to be aware of? thank you
DrDan says
Go for 425 non-convection for both but they will take a few more minutes. See the FAQ's
DrDan
shakthi says
everything is goood but wat at wat temperature should i bake
DrDan says
This is so weird. It is in the first line of the instructions where I always put it BUT when I first looked after your comment, It was gone. I went to fix the code and it was there correctly. I changed nothing and it is there now..... so the answer is Preheat oven to 425 convection.
DrDan
Belkys Garcia says
Because of health reasons I don't eat fried foods but now I found your wonderful recipe for these delicious fries.
I also tried the chicken and it came out moist and tender inside and crispy flavourful outside. Thank you for a great combination.
DrDan says
Thanks for note. I don't feel too guilty eating these fries.
DrDan
Naomi says
Hi
Delicious recipe! Thanks. Is there a point in the method where I could freeze the fries, to use up all the potatoes I have?
Thanks
DrDan says
I have never frozen them. I guess I would freeze them after the wash and dry. I would spread them on a tray so they froze as individual fries and not a mass. Just a guess... Give it a try and report.
DrDan
Rozella Ann Dreesen says
Yes I can freeze them dry good freeze on cookie sheet then bag them this way they don't freeze together this also works on all fruit or veg
Betty Jones says
I was very disappointed with this recipe, the fries were only brown on one side and they were soggy.
DrDan says
Sorry it didn't work for you. There are not many variables in this recipe. Cut, soak, rack. convection and don't overlap. It has worked well for me many time...
DrDan
Angela says
Sounds like you forgot to dry potatoes and I always turn fried over to brown both sides. Try 450 for 20 minutes.
DrDan says
Dried in step 3. If you use a rack and convection, there is no need to flip.
Leanne says
We had a slightly less than traditional Thanksgiving dinner, which included buffalo hot chicken drumsticks, and your french fry recipe. I added a bit of vinegar to my potato soaking water based on some advice I saw elsewhere, but otherwise followed your instructions to a T. These were absolutely the best oven baked fries I've ever had, and they certainly surpassed deep fried fries in some unfortunate circumstances :) Crisp on the outside, creamy on the inside...just what a potato is striving to be!
Dan Mikesell says
Exactly the meal I have made many a time... My wife and I love this meal and we're picky too.
Lexii Rayne says
Wow. Delicious. My 2, 4 and 6 year old's loved them. They actually ate all their dinner tonight. I made them with your chicken drumstick recipe as well. My pickiest eater, the 4 year old..actually thanked me over and over for making a delicious dinner. :) Thank you!
Dan Mikesell says
Thanks I love fries too.
hyacinthmarius says
I have just come across your beautiful blog via sometimes sweet. I love it. and these fries look amazing. I love fries but loathe the frozen ones. thanks for the recipe - i will have try it out.
regards,
hyacinth ofnTesla GPU Workstation
Chris says
Those resting racks come in handy for any oven "frying" to avoid flipping, don't they? My fries were always horrible until I finally learned the soaking trick. I'm in the mood for fries now.