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These Oven-Baked Fries are golden outside, fluffy inside and made on a sheet pan with two tablespoons of oil. No deep fryer, no pot of hot oil to deal with afterward.
A bag of frozen fries is convenient, but with grocery prices as high as they are, it’s worth knowing that two potatoes from the pantry make a full tray of fries for four.
Three things help them crisp: a soak in cold water to rinse off surface starch, drying the potatoes very well, and spreading them out on a hot sheet pan lined with parchment paper so they don’t stick.
Serve them with burgers, sandwiches, baked chicken or eggs.
Ingredients and Swaps
- Potatoes: Russets make the fluffiest fries. Yukon Golds come out a little creamier.
- Oil: Vegetable or olive oil. Just enough to coat.
- Seasoning: Salt, garlic powder, paprika and pepper. Cajun seasoning, or Parmesan and parsley tossed with the hot fries, are easy variations.
Tips for Crispy Oven Fries
- Cut them the same thickness. About ¼ to ½ inch, so they cook evenly.
- Soak if you have time. Thirty minutes in cold water rinses off surface starch and makes a crispier fry.
- Dry them very well. Wet potatoes steam. Use a clean kitchen towel.
- Don’t crowd the pan. Fries that touch will steam. Use two sheet pans if needed.
- Flip once. Turn them after 20 minutes so both sides brown.
Oven-Baked Fries
Ingredients
Method
- Scrub the potatoes and cut them into sticks ¼ to ½ inch thick. There’s no need to peel them.
- Place the cut potatoes in a bowl of cold water and soak for 30 minutes if you have time.
- Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
- Drain the potatoes and dry them very well with a clean kitchen towel.
- Toss the potatoes with the oil, salt, garlic powder, paprika and pepper. Spread them on the pan in a single layer.
- Bake for 20 minutes, flip the fries, then bake for 10–15 minutes more, until golden and crisp. Add a little more salt and serve.
Notes
- The soak is optional but makes a crispier fry. The total time doesn’t include it.
- Russets make the fluffiest fries. Yukon Golds work and come out a little creamier.
- For wedges, cut each potato into 8 long wedges and add 5–10 minutes to the baking time.
- Dry potatoes are the difference between crisp fries and soft ones.
What to Serve with Fries
Hidden Veggie Sloppy Joes, Crispy Oven-Baked Wings or Ham and Cheese Sliders. For dipping, try ketchup, ranch or Lemon Herb Yogurt Sauce.
Storage and Reheating
- Fries are best eaten right away.
- Refrigerate leftovers for up to 3 days.
- Reheat at 425°F for 5–8 minutes, or in an air fryer for 3–4 minutes. The microwave makes them limp.
Oven Fries Questions
Do I have to peel the potatoes?
No. The skins crisp up nicely and save time. Just scrub them well.
Can I make wedges?
Yes. Cut each potato into 8 long wedges and add 5–10 minutes to the baking time.
Why are my fries soggy?
They were too wet, too crowded or the oven wasn’t hot enough. Dry them thoroughly and give them space.
