Learn the secrets to the best oven-baked French fries that are tasty, crispy, and healthier. Cut them yourself or use frozen fries. The perfect side dish for burgers or any casual meal.
Introduction
All the food blogs have oven-baked french fry recipes, so I'll jump in too. But I'm lazy; I don't want to be flipping halfway through. I don't want to precook in any way—I what relatively simple prep and even simpler cooking. But I also want crisp and tasty. I'm so picky; I want it all, but so do you!
Baked French fries are healthier than the deep-fried fries you get at fast-food restaurants. While it would be a stretch to call them heart-healthy, you do get to control the oil and calories. So, relatively healthier but not really healthy.
👨🍳How to this recipe
- For frozen fries—go to step 4.
- For homemade fries from raw potatoes: Scrub, peel (if Russets), and cut Russet or Golden Yukon potatoes into ¼ to ⅜ inch strips for French fries. A mandoline in highly recommended.
- Soak in cool water for 15-20 minutes, rinse and dry completely with paper towels.
- Coat with vegetable oil or olive oil. You may use unthawed frozen French fries starting at this step but cooking may take a bit longer.
- Using a rack on a large tray, spread the fries into a single layer, and season to taste. If no rack, you may use parchment paper but will need to flip half way through cooking.
- Bake at 425° convection until golden brown—about 30 minutes. Season again while still hot if desired.
🥔What Potatoes to Use
Use raw potatoes or even frozen French fries. Russet potatoes, frequently called Idaho potatoes, are the most commonly used for fries, but Yukon Gold potatoes are good for French fries with creamy centers.
Due to skin texture, I recommend peeling Russets, but peeling is not needed with most other potatoes with thinner skins.
After cutting into ¼ to ⅜ inches, the fries need to be soaked in cold water for 20-30 minutes to remove starch, then dried well before proceeding. If you skip this step, you will have a mushy mess that will not be crisp.
You can use almost any potato for this recipe. But this is not a sweet potato recipe; they need some special treatment to get crispy fries.
❄️What is different when using frozen French fries?
Not much is different if you are using frozen fries—the technique is mostly the same. Do not thaw the frozen fries before cooking. Don't do the soaking. Start at the step of coating with oil. Also, since they are starting colder, they may take a bit longer.
Seasoning
Just salt added after the oil and after cooking will be fine for most people. If I feel like the 1960s, I use table salt. Otherwise, a coarse salt like kosher or sea salt.
You can add other spices like paprika, garlic powder, chili powder, or a touch of cayenne pepper work well.
You can make them unique with a Cajun seasoning mix or ranch dressing mix.
You can also add some grated Parmesan cheese with a sprinkle of parsley or chives after cooking while still hot.
🌡⏰Oven Temperature and Time
The best oven temperature is 425° convention, and it will take about 30 minutes to bake French fries. Always preheat the oven. Using a convection oven with a rack will get more even cooking with no need to flip the fries during cooking.
The length of time for baked French fries will vary, depending on how thick you cut them, your oven, and of course, personal preference.
If your fries are too thin, they may burn without crisping.
Very thick fries, like steak fries or potato wedges, need a lower initial temperature since the higher cooking temperature would get the outside cooked before the center is done. About halfway through cooking, increase the temperature to get a crispy finish. Total cooking time will be longer, and since they are thicker, you can check an internal temperature—potatoes are fully cooked at 200°-210°.
❓FAQs
By elevating French fries, all sides will cook better, especially if using convection.
If you don't have a rack, using parchment paper, a silicone baking mat, aluminum foil with a coating of cooking spray, or a sheet pan with a good coat of oil will work, but the fries will need to be flipped halfway through cooking.
Never overlap the raw fries. If they touch some, they will be ok since they will shrink a little and still brown. But overlap causes them to clump together and undercook in those areas.
The easiest way to reheat is a few minutes in an air fryer. But the best way seems to be the oven if doing a large amount.
Oven Reheating: Preheat your oven to 400° with a baking tray or pizza stone on a middle rack. Once preheated, remove the tray and spread the leftover fries single-layered on a baking tray. And then bake again for about 5-8 minutes. Thinner fries take less, and thicker take more.
1) When using raw potatoes, be sure to soak the raw fries for 20-30 minutes in cold water to remove surface starch.
2) If using frozen fries, do not allow them to thaw even a little.
3) Be sure to dry as completely as possible before adding the oil.
4) Fully preheat the oven and use convection if you have it.
5) Use a rack and if not using a rack, be sure to flip.
6) Cook to a dark golden brown.
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Step-by-Step Photo Instructions
Start with a couple of medium russet potatoes (about one pound). That will make four servings—preheat oven to 425° convection. If you don't have convection, you can use 450° or stay at 425°, which will take a bit longer.
Scrub the potatoes and if using russet potatoes, peel the potatoes. Cut your fries ¼ to ⅜ inch thick. I suggest a mandoline, but a knife will do.
Place in cold water in a large bowl and soak for 20 to 30 minutes.
Drain, rinse the fries with cold water several times, place them on a paper towel and dry well.
Dry the bowl, put fries back in, and stir with about a tablespoon of oil.
Prepare a baking sheet with aluminum foil and a rack. Spray with PAM. Spread the fries on a prepared rack. Do not overlap, but they may touch a little. Give a light sprinkle of coarse salt.
Bake until golden brown—about 30 minutes. Season again while still hot.
📖The Recipe Card with Step-by-Step Instructions
Crispy Baked French Fries - Fresh or Frozen
Ingredients
- 2 russet potatoes - about 1 pound
- 1 teaspoon coarse salt - to taste
- 1 tablespoon oil
Step-by-Step Instructions
- Start with a couple of medium russet potatoes (about one pound). That will make four servings. Preheat oven to 425° convection. If you don't have convection, you can use 450° or stay at 425°, and it will take a bit longer.
- Scrub the potatoes and if using russet potatoes, peel the potatoes. Cut your fries ¼ to ⅜ inch thick. I suggest a mandoline, but a knife will do.
- Place in cold water in a large bowl and soak for 20 to 30 minutes.
- Drain, rinse the fries with cold water several times, place them on a paper towel and dry well.
- Dry the bowl, put fries back in, and stir with about a tablespoon of oil.
- Prepare a baking sheet with aluminum foil and a rack. Spray with PAM. Spread the fries on a prepared rack. Do not overlap, but they may touch a little. Give a light sprinkle of coarse salt.
- Bake until golden brown—about 30 minutes. Season again while still hot.
Recipe Notes
Pro Tips
- Very easy recipe to cut in half or double.
- I suggest Russet or Yukon Gold potatoes but other potatoes can be used. But this is not a sweet potato recipe.
- I like thinner fries so I cut ¼ inch wide but wider is fine but will take a few more minutes to cook.
- You can use frozen fries. Start at the step after soaking/drying. They may take a bit longer.
- Oil is needed for crispy fries.
- I like to salt before cooking and after cooking.
- Seasoning options are discussed in the post.
- Fries can touch but overlapping is a problem with cooking.
- If you do not use a rack and convection, you do need to flip the fries halfway through cooking.
- Two large potatoes will make enough fries for four servings and fill a half sheet pan (18X13 inches).
- You can reheat cooked fries in an air fryer. In the oven: preheat your oven to 400° with a baking tray on a middle rack. Once preheated, remove the tray and spread the leftover fries single-layered on a baking tray. And then bake again for about 6 minutes. Thinner fries take less and thicker take more.
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