Homemade oven baked French fries have all the crispy crunch of deep-fried fries without the greasy mess.
French Fries for the Win!
- Make this recipe for oven baked fries for the best, fluffy taters that are lightly seasoned with crispy edges.
- Homemade baked French fries have less fat and fewer calories than the deep fried method, all while maintaining that classic French fry flavor and texture.
- Dip ‘em or dunk ‘em, we bet you’ll keep this recipe on hand as a family fave all year long.
Easy Ingredients and Variations
- Potatoes: Russet potatoes are the best choice for French fries because they are high in starch and low in moisture. Yukon golds will result in a creamier interior and white potatoes will work in a pinch. Frozen fries also work, although the seasonings won’t adhere as well. Try sweet potatoes or a mix of regular and sweet potatoes for a fun, colorful mix.
- Oil: Olive, avocado, coconut, and even melted bacon grease are great fats for baking French fries in. Be generous with the oil to guarantee maximum crunchiness.
- Seasonings: We love using lemon pepper instead of the simple salt and pepper mix. Experiment with your own favorite or try a zesty Cajun, ranch, or a spicy chili blend. Oven baked French fries are versatile enough to match any taste preference or menu!
How to Make Oven-Baked Fries
- Peel, soak, and season fries (full recipe below).
- Bake fries in a single layer for 25 minutes.
- Flip or toss and bake an additional 20 minutes, or until desired crispiness is achieved.
- Broil for 2 minutes until extra crispy (optional).
Pro Tips for Perfect Fries
- A classic fry cut is ¼” to ½” thick. I like to use a French fry cutter for uniform shapes and sizes which also even baking, plus it is quick and easy to use!
- No fry cutter? No worries! You can slice potatoes with a steady hand and a sharp knife. Just cut into slices ¼ to ½ inch thick, then into strips of the same width.
- Peeling is totally optional. I like the extra chewy-crisp texture and earthy flavor that the skin provides. And who doesn’t love saving an extra step?
- Don’t skip soaking the potatoes! It is essential to prevent oxidation and remove excess starch, which is key to achieve maximum crispiness.
- Equally important are well drained and dried fries. Dry fries allow the oil and seasonings to adhere properly. I like to use a clean kitchen towel or a salad spinner for this step.
- Line the baking sheet with parchment to prevent the fries from sticking and makes for easier cleanup.
Dips Worth Dunking Into
Condiments or dips are must with fries! Besides a classic ketchup, dip and dunk baked fries in homemade ranch or blue cheese dressing, or drizzle them with lemon garlic aioli for an upscale touch. More creamy, cheesy options include parmesan garlic sauce, whipped feta, or Velveeta rotel dip.
Leftovers?
- Refrigerate leftover oven baked fries in a zippered bag for up to a week. They can be frozen for up to 4 months in a freezer bag as well.
- You can reheat fries in the microwave, but they won’t come out crispy. To re-crisp, bake them in a 400°F oven for about 5 to 10 minutes, then pop them under the broiler.
- Air fry or reheat fries in a convection oven in batches at 425°F for about 4 minutes, shaking the basket halfway through.
- Fry leftover fries in a little oil on medium heat until browned and crispy again.
More Potato Sides to Try
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Oven Baked French Fries
Crispy homemade French fries are tossed in oil and seasonings and baked until golden brown!
Ingredients
- 6 potatoes
- 2-3 tablespoons olive oil
- 1-2 tablespoons lemon pepper or preferred seasoning (with salt)
Instructions
- Preheat oven to 400°F. Line baking tray with parchment paper.
- Peel potatoes (or scrub clean and leave peels if preferred). Cut into fries using knife or fry cutter. Place in a bowl of cold water as you cut remaining potatoes.
- Rinse potatoes and dry very well with a tea towel. (Spinning dry with a salad spinner before using a towel helps).
- In a large bowl, toss the towel-dried potatoes with olive oil and lemon pepper.
- Place fries on parchment lined baking tray, leaving space between fries to allow for airflow.
- Bake for 25 minutes. Flip (or stir), and bake for 20-25 minutes, or until fries reach desired crispiness.
- Optional: Place fries under the broiler for about two minutes. Flip them, and broil for another two minutes. This makes them golden brown!
Notes
- Refrigerate leftovers for up to 1 week, or freeze in zipper bags with the air squeezed out for up to 4 months.
- Reheat leftovers in the microwave for a minute or two, or if you want them crispy again, put them under the broiler for about 3 minutes, flipping them in between until hot and crispy. Re-season as desired and serve!
Nutrition Information
Calories: 318 | Carbohydrates: 59g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 1352mg | Fiber: 5g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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