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.
Jump To (scroll for more)
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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
👨🍳 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.
David says
This recipe is dead on. Crispy fries forget the others recipes do you really want to turn over fries when you don’t have to.
DrDan says
Hi David,
Welcome to the blog.
It is amazing how much a rack helps. Sometimes I think people don't think the rack matters. It does.
Thanks for the note.
Dan
Edward J Healy says
Worked great. I added 1/4 tsp garlic power & the family thought they were great.
Julie says
Finally healthy french fries!
Jerry says
Dream on. Starch, salt, and oil..... not so healthy
Corinne says
Hi! Made these tonight and they were great! Hand cut thin, soaked, dried, tossed with a little oil and st, convection baked on rack. Thanks for the recipe!
Linda says
Will this recipe work with sweet potatoes?
DrDan says
Probably, it should be about the same but maybe a bit faster. I have never done it so please check Google for some other recipes.
Dan
Neily says
Hey DrDan! I'm writing my monthly e-letter for my subscribers and was looking for a great baked fry recipe to link and came across your site. Being a registered dietitian nutritionist I never link to anyone unless I vet them well. (You passed :))
Can I just say....you're awesome! I wanted to write this comment in a more general area of your site but could not find the place, so here it is. If there's a better place, I'd be happy to put it there. Here is why I'm an immediate fan:
1) you're a retired pediatrician and love dogs and include them in your posts (I have not read enough to know if they are rescues, but if they are well, then you just hung the moon.)
2) In your $Business area you note: "If your site contains: health information of the non-traditional type, alternative medicine, or non-evidence base recommendations OR any of the popular non-scientific BS popular on the internet regarding nutrition and health, then you do not have permission to use any of my material ever. Go away. I do not want to deal with you and do not want to be associated with you." LOVE that!
3) You give away info for free - you don't have affiliate links, etc. Yes you have ads, not crazy about them but I get it. This is more than your hobby.
4) You are upfront about disclosure and transparent - that is so important (and missing in a lot of bloggers...perhaps something to add in your update on how to start a blog...)
Keep up the terrific work! -Neily
DrDan says
Hi Neily,
Welcome to the blog. It really was my hobby but it grew out of control.
Molly and Lilly are English Goldens (not rescues) and were "paid for" by Martha Stewart when I had my first good ad month, mostly from Martha. (Molly and Lilly say HI by the way)
There are a few affiliate links. There is the shop area but only a few in posts where I feel they will be helpful to the discussion. All are well-labeled.
Stick me on your email list if you can. I would be interested.
Thanks for the note.
Dan
Anne says
Maybe using convection makes all the difference here? I baked mine at 450 for about 25-30 minutes and they were golden-spotted on top and white on the underside. I think I will stick to putting them directly on a sheet, which crisps them up more. Thanks anyway.
Janice Christian says
I used a convection bake and mine came out the same way (spotted not browning) plus took about twice as long to get any reasonable amount of brown on this much less crispy.
Kathy says
I am making these tonight....I have soaked before but never used a rack so I am excited to see how they turn out
Thanks so much
Carole Knipfing says
Delicious, but as a culinary teacher at a middle school...they had delicious flavor, but took 43 minutes vs. 30.
Audrey says
These fries look yummy. But why do they need to be soaked?
DrDan says
Hi Audrey,
Yep, soaked 15-20 minutes then dried. (#2)
Dan
Reply #2... I misread your comment. The soaking removes starch which is the enemy of crispy. Likewise, the drying is important.
Sorry about that.
Dan
Allison says
Thanks for the recipe. The fries were crispy on the outside and creamy on the inside. perfect! It may be my oven, but I had to cook them for 45 minutes and I needed to rotate the tray once.
Lucy says
I made these as instructed in a conventional oven. Sliced them thin with a regular knife.
Most I baked on a rack but I had extras and I didn't want to crowd them so these I baked on a regular cookie sheet lined with aluminum foil. I stirred the ones on the cookie sheet after 20 minutes to prevent them sticking to the bottom. They were all crispy and perfect. I think the trick was not letting them touch each other so they didn't steam. I will be making these often! Lucy
DrDan says
I like the rack so I don't need to flip. It is hard not to let them touch with the flip.
Thanks for the note.
Dan
MarySue says
Made fries last night and my husband said they were delicious. I baked them in a regular oven at 450 for 20 mins on my Pampered Chef bar pan, (I didn't have a rack) turning them once and they were perfect. This recipe will be my go to for french fries.
DrDan says
Thanks for the note
The rack makes it so you don't need flip if you use convection. I would flip if no rack or no convection.
It is so nice not to have to fry something.
Dan
Georgette C. says
Wow!!! Really awesome and easy! Thank you for sharing this recipe. I am using it now and can't wait to taste them.
DrDan says
Thanks for the note. The rack makes all the difference.
Dan
Sparks8 says
Love this procedure.. As for the spicing.....ain't nuthin' better than a good EVOO
coating and a dusting of Montreal Steak Seasoning (to taste).
John E. May says
These are the most incredible french fries I have ever made! I make them often. My question is you say you use a
'mandolin' but when I look it up it states a musical instrument. I am I using the right word?
DrDan says
Hi John,
Thanks for the note. It should be mandoline not mandolin. I missed the "e". Fixed.
Dan