That fast food classic just got a healthier makeover. Oven baked french fries are deliciously salty & brown around the edges. Serve with ketchup & malt vinegar for dipping.

A basket of fries, hot out of the restaurant fryer, is perfection. Dunking them into ketchup in between bites of a sandwich is pleasure incarnate.
But at home, I’m just not into deep-frying. Vats of bubbling oil are messy. Splattering is painful.
So when the urge for potato-y goodness strikes, I do one of two things. I either air fry frozen fries. Or I bake my own hand-cut fries in the oven.
Packaged fries have already been fried before freezing. So they have oil built right into them.
That means when you air fry them, they don’t need any added oil. It’s already there. It also means they come out crisp from the air fryer like restaurant-style fries.
However, baking fries is healthier, because you can use a lot less oil. It’s also a great way to use an inexpensive pantry staple.
Plus, with hand cut fries, you can leave the peel on, which has added nutrients.
Keep in mind that oven baked french fries are roasted, not deep-fried. So they’re never going to be as oily & crisp on the outside as their deep fried counterpart. But they still taste delicious.
And there are some steps you can take to make your oven baked french fries as crisp as possible. (Keep scrolling for tips!)
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Russet potatoes: For this recipe, you’ll need roughly 2 medium-sized Russet potatoes. Russets are high in starch, dense, and lacking in moisture, which makes for ideal fries.
Oil: Any neutral-flavored high heat cooking oil works here. Avocado oil is my go-to.
Salt: A pinch of salt amplifies the potato flavor.
Paprika: This optional ingredient adds color & flavor.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
- Cut cleaned potatoes into roughly even-sized ½ inch thick fries. (There are lots of French fry cutters on the market, if you’d prefer to use a gadget. But a knife works fine.)
- Toss the potato sticks with oil, and spread them out on a parchment paper covered baking sheet.
- Sprinkle with sea salt and a dash of paprika, if you like.
- Bake at 420 degrees for a half an hour, stopping a few times to flip them.
Make them your own
Here are some easy ways to make these fries your own.
Peel the potatoes (or don’t!)
I prefer to leave the peel on for fries. It is quicker and less taxing. Plus, I like the texture, added nutrients, and homey appearance.
However, if you’re not a fan, simply peel them first. Then cut them into sticks.
Add seasonings
Sprinkle on herbs, spices, and seasonings after tossing them in oil.
Granulated onion, garlic powder, parsley, curry powder, and/or black pepper all give added flavor.
How to get crispier baked fries
Don’t overcrowd the baking sheet
The fries shouldn’t touch each other. And there should be room to spread out.
If there are too many fries & they are too close, they will steam instead of roast.
Err on the side of caution and use two baking sheets, if needed.
Use parchment paper
Parchment paper does a great job of browning fries & keeping them from sticking to the pan without gobs of oil.
If fries stick, all of the beautiful toasty parts get left behind on the baking sheet. And that’s where the magic lives.
Avoid silicone mats like Silpat
In theory, Silpat is a good idea because you can wash & reuse it.
However, while it will keep fries from sticking, potatoes won’t brown well on it, because it insulates the baking sheet.
Consider the type of baking sheet you’re using
Some baking sheets conduct heat better than others.
That makes a difference when you’re trying to roast vegetables.
I’ve personally had much better luck with those two-pack non-stick steel baking sheets than aluminum ones.
If your vegetables aren’t browning well, try a different kind of baking sheet and see if it helps.
Use the bottom rack of the oven
You’ll get better browning if the baking sheet is closer to the heat source.
So if you’re just using one baking sheet, put it on the bottom rack.
If you’re using two, rotate half way through, so that both sheets have a chance to get close to the heat source.
Slice the potato thinner for crispier fries
Thickly cut fries are going to have a higher ratio of potato to crispy exterior.
So if you want them crispier, lean towards thinner sticks of potato.
Be aware that they will likely require less time in the oven, though, and keep an eye on them at the end.
Soak the fries first to remove excess starch
Put the freshly cut potatoes into a bowl of water for 10 to 30 minutes. Then dump out the water.
You’ll actually see all of the starch sitting at the bottom of the bowl.
Give the potatoes a rinse.
Then completely dry them on a clean kitchen towel before moving them to a baking sheet.
If they’re not totally dry, they won’t brown well.
Note about soaking: This is something I rarely do. I don’t feel like it makes a big enough difference in light of the time and hassle it adds. So if you’re okay with “good enough,” skip it.
(The fries in these pictures were not soaked.)
French fry dipping sauces
Of course, you can enjoy oven baked fries all on their own.
Or serve them with any of the following dipping sauces:
Topping ideas
Jazz up baked fries with unique toppings:
- Chili cheese fries (Just replace the tots with fries in these chili cheese tater tots)
- Buffalo fries with buffalo Soy Curls and non-dairy blue cheese
- Philly cheesesteak fries with jackfruit, sautéed peppers & onions, and vegan cheese
- Reuben fries with corned jackfruit, non-dairy Provolone, sauerkraut, and vegan Thousand Island dressing
- Nacho fries with spicy black beans, salsa, and shredded non-dairy cheese
- Vegan poutine with easy vegan gravy and vegan feta cheese
- Baked potato-style with seitan bacon, non-dairy sour cream, chives, and shredded vegan cheese
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Easy oven baked french fries
Ingredients
- 1 pound Russet potatoes cut into ½ inch thick sticks
- 1 Tablespoon avocado oil or other high heat oil
- Pinch of salt
- ⅛ to ¼ teaspoon paprika optional
Instructions
- Preheat oven to 420 degrees. Line one or two baking sheets with parchment paper.
- Put potato sticks onto baking sheet and toss with oil. Spread the sticks evenly across the baking sheet, being careful that the potatoes aren't overlapped or touching. If there's not enough room, put half of the potato pieces on the second baking sheet. Top the potatoes with a pinch of salt & sprinkling of paprika (optional).
- Put the baking sheet(s) into the oven. Roast the potatoes for 20 minutes. Remove from oven and toss with a spatula for even browning. Roast for another 5 minutes. Remove from oven & toss again. Put back in the oven and roast a final 5 minutes. (The fries will bake 30 minutes in total.)
- Remove from oven and serve with your choice of dipping sauce. Add an additional pinch of salt, if desired.
Notes
Nutrition
Contents updated March 27, 2023. Originally posted September 15, 2011.
Mike D
I read this as “easy bake oven” French fries at first! 🙃
Cadry
I can totally see that! Maybe I should change the name… or figure out how to cook french fries by lightbulb. Haha!
Susan
Please deliver these to my mouth immediately!!!
Cadry
I’m on my way!!
David
Fries are the best, and baked fries in the oven are so easy to make. Love them!
Cadry
I’m so glad you enjoy them too!
McKenna
This post made me remember that all I’ve wanted to eat for the past few days is french fries. Now I have to make some of these baked potato fries tonight. : ) Thanks for the reminder, even though I’m bummed I have 6 hours separating me between craving and relief!
Cadry
It’s true! Sometimes french fries are the only answer. I hope you got your relief! 🙂
Emily
Kudos on such a perfectly crafted and cleverly written post. As both a writer and french fry enthusiast, it called to me on many levels!
cadryskitchen
That’s very nice to hear! Thanks so much!
Suburban Snow White
Inspiring!
chow vegan
You’re killing me with those fries. 🙂 Never thought to use parchment paper. Great idea I will try on the next batch of fries. Thanks!
Rose
Those fries look so perfect.
Mel
Your fries look so perfect, I love the way they are cut. Will definitely have to try this with a vegetable cutter I have. I’m right with you on the parchment paper trick for baking crispy fries with minimal fat.
Andrea
I love oven-fried potatoes! I think they taste better than the greasy deep fried ones, though I will eat those, too. 🙂
Christina
Ah, I remember when the best part of getting my license was 1) freedom and 2) drive through restaurants! I love the McDs photo. LOVE. I may have to copy that idea for my FB profile pic. 🙂 I actually like baked fries myself (after I went through serious fast food fry withdrawal and my tastebuds evolved), but I haven’t tried the parchment paper trick. I think I will!
Vic
Those fries look great!