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BREAKING NEWS. You can make Homemade Fries in the oven! After slicing, baking, and salting more potatoes than I care to count, I have for you a foolproof method for how to make French fries crispy in the oven.

a sheet pan of the best homemade french fries served with ketchup

The Best Baked Fries You’ll Ever Eat

No more compromising texture for the sake of making baked French fries healthy.

Pull out the spuds and get your dip ready!

While I’m no stranger to oven fries, up until now I hadn’t found a from-scratch recipe that I considered a legitimate alternative to the real-deal, deep-fried French fries you’d find at a restaurant.

Most baked fries I made at home became soggy quickly after emerging from the oven, a problem I assumed was unavoidable…and that I easily mitigated by smothering the fries in all manners of cheesy deliciousness (reference: Mexican Chicken Enchilada Fries; Chicken Bacon Ranch Fries).

Or, if the oven baked fries were crispy on the outside, the tradeoff was that the insides would be dry and caky. No thank you.

Still, other methods for homemade oven fries, while effective, were too fussy.

I’ve read all about the crispy oven fries cornstarch trick (an extra step in which the cut potatoes are carefully tossed in cornstarch prior to baking), but after trying it once, I decided that it was too much of a hassle and too messy to be worth it.

I wanted crispy baked fries that were golden on the outside and tender on the inside, all for a minimum amount of effort. Goldilocks much?

These five-star baked French fries exceeded all my wildest dreams, and I’ll never make them any other way.

Crispy baked French fries on a baking sheet with seasoning

How To Make Homemade French Fries

Learning how to make French fries from potatoes is an important life skill that you’ll be happy to have in your arsenal.

After extensive experimentation with different varieties of potatoes, baking times and temps, and seasonings, today’s easy homemade fries are the BEST of them all!

My homemade French fry secrets come down to four basic tips:

  1. Use Yukon gold potatoes.
  2. Soak the potatoes prior to making fries.
  3. Don’t skimp on the oil.
  4. Season, season, season.
Healthy baked French fries on a baking sheet with a small bowl of ketchup

Use Yukon Gold Potatoes

  • I tested baked fries with both russet potatoes and Yukon gold potatoes, and while both do work, I preferred the final texture of the baked fries made with Yukon golds.
  • While both potato varieties crisped nicely on the outsides, I found the insides of the russets to be drier, while the oven fries made with the Yukon golds were more tender and creamy.
  • You may also see Yukon gold potatoes labeled simply “gold” or “yellow” potatoes at the grocery store.
  • A potato labeled “Idaho” typically refers to russet.

Soak the Potatoes Prior to Cooking

I tested all of the popular cooking methods to making oven fries, and the one that yielded the best results with the least amount of effort was soaking the potatoes in water prior to baking them.

  • If you’ve ever had double-fried French fries (HEAVEN. It’s how the Pioneer Woman does hers. Could there be a better endorsement?), the concept is the same. Cooking the fries once at a lower temperature than again at a higher temperature creates the ultimate inner and outer texture, whether the fries are deep fried or oven baked.
  • While the potatoes soak in very hot water, they cook just enough to ensure the insides become nice and tender, while the outsides crisp but do not burn. (I bake my fries at 450 degrees F; I found oven fries at 475 degrees burned before they were finished.)
  • Some recipes may call for you to soak the potatoes in salt water instead. When you soak potatoes in salt water, the moisture from inside the potato is pulled out, resulting in a mushy, unappealing result. Stick with unsalted water for the best baked French fries.

Don’t Skimp on the Oil

  • To make crispy French fries from scratch you need oil to help the potatoes crisp up in the oven and give them a hint of that familiar French fry flavor. For this recipe, I use a basic, extra-virgin olive oil.
  • I don’t have a recommended method for making French fries in the oven without oil, but you can use grapeseed oil or canola oil instead of olive oil.

Season, Season, Season

A critical component to perfect baked fries is seasoning.

  • Basic salt and pepper will do, but feel free to vary it up.
  • I spent my entire life dipping my fries in ranch dressing, so for this recipe I used a blend of spices inspired by ranch flavors. Dill weed, combined with garlic powder, onion powder, and salt give the fries a zesty, herby flavor that makes them impossibly addictive. Feel free to experiment with your favorite spices to find your perfect French fry flavor or keep it classic.
  • Season both before the potatoes go into the oven, then after they come out to taste. An under seasoned potato is a bland potato, even in fry form.
Sliced Yukon gold potatoes in a bowl next to a spice jar of dill weed

Recipe Step Overview

  1. Coat a baking sheet with olive oil to protect against potato stick-age.
  2. Clean your potatoes (I leave the peels on) and slice them into 1/4-inch-wide sticks.
  3. Soak the potatoes in hot water. (Remember, this step is worth it!)
  4. Drain and dry the potatoes with a paper towel or kitchen towel. Toss them with the remaining oil and spices until coated, then place them on the baking sheet in a single layer.
  5. Bake at 450 degrees F for 15 to 20 minutes. Use a spatula to flip the fries, and move them into a single layer. Bake for an additional 5 to 10 minutes, or until the exterior is golden brown and as crispy as you like. Sprinkle with some extra salt to taste. DIG IN!

Are Baked Fries Healthy?

I wanted to address this question, because I feel like there has been a good amount of potato shaming in recent years. In moderation and with the right cooking method, the answer is YES baked fries are healthy!

  • While white potatoes often receive a bad reputation, much of that has to do with how we typically prepare potatoes (ahem, deep fried instead of baked), as well as the quantity in which we eat them.
  • Potatoes contain fiber, potassium, vitamin C, and vitamin B6. All good things our bodies need!

Baked French fries are not bad for you, especially when compared with traditional French fries. In the battle of baked fries vs fried fries, baked fries win every single time.

Here’s why healthy baked French fries are better for you than fried:

  • Less Oil. During frying, French fries soak up excess oil, making them greasy. The baking method used in this recipe allows you to control the amount of oil and use far, far less.
  • Less Fat and Calories. Because of the decreased amount of oil, baked French fries calories and fat are lower than their fried counterparts.

Another healthy cooking method is grilling potatoes. See it in action with my favorite Grilled Sweet Potato Fries.

A baking sheet with healthy seasoned French fries

How to Make Your Fries Crispy Again

  • In the unlikely event of leftovers, you can reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats.
  • Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
  • If you’ve ever reheated French fries from a restaurant, you know nothing replaces the just-cooked taste (the fries will dry out a bit), but they did at least perk up somewhat.

Refrigerator and Freezer Storage Tips

  • To Refrigerate. Place leftover fries in an airtight storage container in the refrigerator for up to 3 days. Reheat using the method for How to Make Your Fries Crispy Again above.
  • To Freeze. Spread the fries in a single layer on a parchment-lined baking sheet, and place them in the freezer until solid. Transfer the frozen fries to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen as directed above, adding about 3 or so extra minutes to the cooking time. How long you bake frozen French fries can vary, so keep an eye on them.

Recipe Variations

  • Parmesan Baked Fries. A delicious recipe option is to toss the finished baked fries with a few tablespoons of grated Parmesan cheese just before serving.
  • Chili Fries. Season the fries with chili powder and a pinch of cumin.
  • Oven Baked Steak Fries. If you are looking for baked steak fries, I’d suggest the fries from this Baked Fish and Chips recipe, as the method and cooking time/temps below are more suitable for thinner, quick homemade French fries.
  • To Make Vegan. This recipe is vegan as written (as long as the optional Parmesan isn’t added; try swapping it for nutritional yeast if you like).
  • To Make Dairy Free. Omit the optional Parmesan topping or use nutritional yeast, which has a similar “cheesy” flavor.
Crispy baked French fries with ranch seasoning on a baking sheet

If you try this recipe for ranch-inspired crispy baked fries, I’d love to hear what you think. Your comments mean so much to me!

Frequently Asked Questions

Why Do I Have to Soak the Potatoes?

Soaking the potatoes removes their starch, which is critical to allowing them to crisp in the oven. I prefer a hot water soak over cold water for the “double fry” effect.

Can I Use Russet Potatoes?

If you prefer to use russet potatoes, you can certainly swap them here. Note that the fries will be a little drier and less buttery than fries made with Yukon gold potatoes.

Can I Air Fry This Recipe?

Absolutely! See my Air Fryer French Fries for a recipe. Note that you will need to cook the fries in more batches.

Homemade Fries

4.87 from 128 votes
How to make the best crispy Homemade French Fries in the oven! The secrets to perfect baked fries, plus how to make French fries crispy again.

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Servings: 4 servings

Ingredients
  

  • 3 tablespoons extra-virgin olive oil divided
  • 1 1/2 pounds golden yellow potatoes Yukon Gold or similar, about 4
  • 1 teaspoon kosher salt plus additional to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • Toppings (optional) fresh parsley, chives, freshly grated Parmesan cheese (or nutritional yeast)

Instructions
 

  • Place a rack in the lower third of your oven and preheat to 450 degrees F. Drizzle a large rimmed baking sheet with 1 1/2 tablespoons olive oil, brushing it as needed so that it nicely coats the pan.
  • Scrub the potatoes and peel if desired (I leave the peels on). Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.
  • Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt, garlic powder, dill weed, onion powder, and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes into a single layer on the prepared baking sheet.
  • Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove the baking sheet from the oven and, with a large, firm spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to painstakingly flip every single one). With your fingers (be careful—the pan is hot!) return the potatoes to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes (30 minutes total was ideal timing for this crispy-fry lover). While the fries are hot, sprinkle with any desired toppings and a bit more salt to taste. DEVOUR.

Video

Notes

  • You can swap russet (standard baking) potatoes for the Yukon golds (no changes to the recipe needed), but I found that the Yukon golds gave me the best oven fry texture overall. The insides were creamier, while the outsides became nice and crisp.
  • TO STORE: Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: In the unlikely event of leftovers, you can reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
  • If you’ve ever reheated French fries from a restaurant, you know nothing replaces the just-cooked taste (the fries will dry out a bit), but they did at least perk up somewhat.

Nutrition

Serving: 1(of 4)Calories: 227kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 1gPotassium: 725mgFiber: 4gSugar: 1gVitamin C: 34mgCalcium: 20mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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339 Comments

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  1. These were delicious, and turned out as described. Crispy exterior, fluffy interior. I will be making these again.5 stars

  2. I have been cooking for awhile and fries are something that I thought I had down. I have been searching for recipes to make a cookbook with. Ones that are truly outstanding. This recipe will be included. (Sidenote: No This won’t be a published cookbook but for private use.)

    This is the best baked fries recipe I have ever had. I went side track when it comes to the seasoning, type of potato and cook time. Even with these minor changes. This recipe was phenomenal. When I am able I will follow it to the T but none the less. It is absolutely outstanding.

    Thank you for not only educating but sharing this wonderful recipe. You have made my day and I am sure the day of many others.5 stars

  3. These fries were incredible! The real test for great fries in our house is my husband eats them without ketchup. No ketchup needed here! These were some of the best fries I have ever eaten. Easy to make, and we like that they are baked in olive oil. Thank you for the great recipe!5 stars

  4. These were very good…I ate them all !! I kept eating even though I planned for leftovers haha
    I will make again for sure…might try with slightly less oil but they were really good as is. Thank you5 stars

  5. Taste was okay. My fries turned out soggy and took a long time to cook. Too much olive oil maybe? Oven not hot enough? I will definitely give it another try.4 stars

  6. I’ve tried oven fries on and off for years and never ended up with such a delicious one! I used very large russet potatoes. I cut them in 3 slices lengthways, then cut them in 1/2” segments the short way (instead of cutting again lengthways) and ended up with a 1/2” shorter French fry which was much easier to turn and ultimately brown. I also eliminated the dill, but used other seasonings as listed. This is a definite keeper! Absolutely delicious!5 stars

  7. This is my second time making this recipe, I don’t usually leave reviews, however I have to say these fries were da bomb! the spices and especially adding the dill were genius, people that have eaten them say that they are restaurant quality.5 stars

  8. I plan on making this tonight! Should I use boiling water or what temperature should the water be? Also is it ok to coat the potatoes with flour?5 stars

    1. Hi Sarah, I’m not sure if you saw but in Step 2 it says: pour very hot tap water. So it does not need to be boiling. Also I didn’t check the temperature of the water but it just needs to be very hot. I’ve not tested these by coating them in flour, so I am unsure of the result. Enjoy!

  9. I was super skeptical from past baked fry recipes, but I gave it a shot and was beyond pleasantly surprised! Thank you for such a thorough recipe down to which row my oven rack should be on because it made a world of difference! So so good!5 stars

    1. Hi Robert, sure! Might change the flavor profile some because the seasonings are for flavoring. Enjoy!

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