Crispy oven-baked fries are easy to make with just four ingredients. Learn how to make the best oven fries with just a few tips and tricks!
This weekend, I tried making a baked French fries recipe for the first time. I love fries and normally the oven-baked fries just don’t do it for me compared to the crunchier deep-fried ones. But after some research, I came across a Cooks Illustrated recipe posted on Annie’s Eats that looked really promising.
The fries definitely come out much crunchier compared to other baked fries I’ve eaten because there is oil on the pan that cooks the potato and crisps it much like the effect of frying the potatoes. You also soak the potato wedges first which removes some of the starch. That helps them get crispy, too.
These were pretty tasty and there are a lot of ways you can flavor them with different seasonings and spices. If you want homemade French fries without deep frying, they are definitely a good choice.
- Peeled russet potatoes cut into wedges
- Vegetable oil or canola oil
- Kosher salt
- Freshly ground black pepper
Place the cut potatoes in a large bowl and cover them with hot water. Soak them for 10 to 30 minutes. While they soak preheat the oven to 475°F.
Spread the oil on a rimmed baking sheet. Sprinkle salt and pepper over the oil.
Drain the potatoes and place them in a single layer on paper towels or kitchen towels. Pat them dry. You want to get rid of as much moisture as possible so they crisp up and turn golden brown in the oven.
In a clean bowl (I rinsed and dried the one I used for soaking) toss the dried potatoes with oil.
Place them in an even layer on the prepared baking sheet. Cover it tightly with foil. Bake the fries for five minutes and then remove the foil. Bake them for 15 to 20 minutes until they turn golden on the bottom. I rotate the pan after 10 minutes.
Turn the fries over and bake them for five to 15 minutes longer or until they are golden brown and crispy all over. Rotate the pan, if needed, so they cook evenly.
Take them off the sheet pan and place them on a plate lined with paper towels to absorb excess oil.
How to Serve Them
Appetizer: They are great as a snack or appetizer with a dipping sauce like ketchup, mayonnaise, avocado cilantro dressing, or ranch dip.
There are a lot of ways you can season these crispy baked French fries. You can keep it simple and sprinkle some sea salt and pepper over them before serving.
Or, season them before you bake them. When you coat the wedges with oil in the bowl try some of these ideas:
- Coat them in some dry ranch seasoning before baking.
- Taco or fajita seasoning with chili powder would work well, too.
- Make a mix of dried herbs like dried thyme, parsley, and rosemary.
- Try some paprika mixed with a dried herb you like.
- Toss them in some garlic powder for easy garlic fries.
I also think some freshly grated Parmesan cheese sprinkled over the top while they’re hot would be really good, too.
If you’re like how I was, you might think crispy oven fries aren’t doable, but this recipe proves they are. Give them a try and enjoy!
More French Fry Recipe Ideas
- Easy Crispy Keto French Fries
- Pumpkin Fries
- Foil Pack Garlic Potato Wedges
- Double-Fried French Fries
Oven Baked Fries
- 3 russet potatoes peeled and cut into wedges
- 5 tbsp vegetable oil
- ¾ tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper plus more to taste
- Preheat the oven to 475°F. Place the potato wedges in a large mixing bowl. Cover with hot water and soak for 10-30 minutes.
- Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
- Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.
- Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
- When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.