BREAKING NEWS. You can make crispy Baked French 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. No more compromising texture for the sake of making baked French fries healthy. Pull out the spuds and get your dip ready!

Crispy baked French fries on a baking sheet with seasoning

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.

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 French 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 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 ¼-inch-wide sticks.
  3. Soak the potatoes in hot water. (Remember, this step is worth it)
  4. Drain and dry the potatoes. 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 they’re 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.
  • 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

Recommended Tools to Make Healthy Baked French Fries

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!

How to make Crispy Baked Oven Fries! Easy method that makes the most perfect, healthy French fries every time. Try this recipe with Garlic and Ranch or add any of your own favorite seasonings.

Baked French Fries

4.99 from 53 votes
How to make easy, crispy healthy Baked French Fries! The secrets to perfect homemade French fries in the oven, plus how to make French fries crispy again.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

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.

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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How to make Crispy Oven Baked Fries! Easy recipe that makes the most perfect, healthy homemade baked French fries every time. Includes tips for how to reheat French fries to make them crispy again. #ovenfries #bakedfries #homemade

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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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144 Comments

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  1. I’m moving in a month and once thing I’m going to be ruthless about is cleaning out my spice drawer. I definitely have some that are WAY older than the recommended dates. Ooops! These fries sound delicious. Can’t wait to try your method!

    1. Sadie, I didn’t, as I was trying for a classic fry recipe with this one. I think that you could play around with a similar method though. Since sweet potatoes are harder than Yukon golds, I’d use even hotter water and let them sit longer in the water first. The baking time may need to be extended by a few minutes too (Keep an eye on them). If you decide to play around, I’d love to hear how it goes!

  2. If I wanted to prepare this ahead of time, could I season the fries, place them in a saran wrapped bowel in the fridge, and then bake them later that evening?

    1. Hi Janine! I do think the potatoes might turn a bit brown because of the liquid that’s on them. Instead, I’d suggest chopping them in advance, storing them tightly wrapped for a few hours, then proceeding from there. I hope that helps and would love to hear how it goes!

      1. If you’re going to cut the potatoes in advance, I highly suggest putting them in a bowl of ice cold water and then store in the refrigerator.  Just cutting them and storing tighly wrapped will not stop them from turning brown.

  3. I’ve made them this way, and it works great. I put them onto a baking rack nestled in the cookie sheet. Then I don’t have to turn them over.5 stars

    1. These were perfect, nice and crisp. My potatoes were already cut a bit larger so I baked at 25 minutes first and another 15 and turned out great. Could barely tell they were baked! Thank you for doing the testing.5 stars

  4. I just tried this recipe tonight. Both myself and my husband loved these fries…. definitely crispy and the seasoning was delicious! Thanks for sharing. I am now on the hunt for a good ranch dressing I can make at home!5 stars

  5. These were AMAZING! Skipped the dill b/c my kids are a bit finicky these days…but they were crisp, delicious and satisfying! Will become a staple in this Whole30 house!5 stars

  6. Easy! Made 2 times already and we love em. Costs less than frozen and can season any way we like; may be my go to instead of mashed!
    Thanks5 stars

  7. Great recipe Erin! I found your recipe looking for the right amount of time to bake fries in the oven. (I had done it before with a meal kit, but lost the recipe card). Answer: 450 degrees: 15 min , then turn over the fries, and then 15 min more. I used Old Bay seasoning and dill weed. Amazingly delicious! Pairs well with Leffe’ Belgian beer. I will try using a baking rack next time. Also, will look for recipes for yummy dipping sauce!5 stars

  8. I’m about to make these, as I too was searching for the required temperature. To prepare potatoes ahead of time, use an

    Old Texas Greasy Spoon Cafe trick: slice your potatoes and put into a bowl and cover with water. Add a bit of vinegar or lemon juice, a tablespoon to a quart of water, or to be authentic, one gurgle.
    Place in the refrigerator and the potatoes will stay white and fresh for a couple of days, at least. I have only kept them overnight.5 stars

  9. So yummy-and healthy! Love this recipe! I polished off the single batch I made for myself. Seriously considering making some more.5 stars

  10. I made these to go with a sandwich today (only used two small potatoes). They were good! A little too crispy for me after 18 minutes and then another 5 minutes after turning, but that could have been my oven or how thin they were cut. I used a Greek seasoning blend. Overall pretty good!5 stars

  11. I am no chef/cook/baker but your instructions were easy to follow and my hubby, kids, and I totally love these baked fries. Thank you!5 stars

  12. I’ve tried so many oven baked fries recipe and they never come out right. This  is the best recipe I’ve ever had.  Crispy on the outside and soft in the middle. So much healthier and less messy.  My husband loves these also.5 stars

  13. Like another reviewer, I left out the dill since I wasn’t sure we’d like it. The flavor was great and they were crispy! The only thing I would do next time would be to cut back a bit on the oil – I had a lot left on the outside which I dabbed off with paper towels. I’ll definitely make these again (maybe even add a dash of cayenne pepper).5 stars

  14. This recipe is a winner! Crispy and delicious oven fries with minimal prep (and no pre frying). Thank you for sharing your tips and recipe! 5 stars

    1. Hi Tonya! I did not use parchment paper, so I can’t say for certain, but I don’t believe it will affect your fries if you use it. I hope you love the recipe!

    1. Hi Lulu! I’m sorry to hear that you had trouble with this recipe. I (and other readers) have had success with making these crispy, so I’m not sure what might’ve gone wrong. I know it’s frustrating to try a new recipe and not have them turn out, so I really wish you would’ve enjoyed them!

  15. IT took so long to get to the actual recipe I nearly gave up. Guess that so the page can be loaded with ads. Never again.

    1. Hi! You are always welcome to use the “Jump to Recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself. I hope this helps you reach the recipe more quickly in the future!

  16. I just made these fries for my husband and myself. They were AMAZING. Added Garlic Aioli with green onions to top them off.
    Thank You so much for this recipe.5 stars

  17. First, who doesn’t like french fries?! I appreciate the information about cooking the potatoes in hot water first. I came across your recipe on pinterest and was wondering about the olive oil being baked at 450 degrees?? Is that healthy? I had always read not to heat olive oil past 400 degrees and that was only if you know your source of high quality oil. Does the oil smoke? Thank you for your reply.

    1. Kaelee, I didn’t have any issues with smoking, but feel free to use grapeseed or canola oil if you prefer. I hope you enjoy the fries!

  18. I have been looking for a great recipe for so many years (not saying how many..lol) this is absolutely the best !!!!! Re-heating these is also perfect……thank you so much or experimenting until you have found the best…..I am telling everyone about your website!!!!!5 stars

  19. Although my fries did not turn out as crisp as I would have liked (I don’t think I dried them enough), they were excellent. I have never soaked them in hot water before. I think that it really did help them. Thank you so much for all of the fries that you had to make in order to get this recipe.5 stars

  20. Finally another use for my giant bottle of freeze dried dill. These are freaking delicious and super crispy. Thanks for the recipe!5 stars

  21. I made these for the first time tonight. When we went o flip them just now, they stuck to the pan. What did we do wrong?

    1. Hi Cat! I’m so sorry to hear that you had trouble with this recipe. Did you generously coat both the pan and the fries with olive oil? I hope you were still able to enjoy them!

  22. These were the best fries I’ve ever made ay home and might be even better than most restaurants!  The recipe is simple to follow and resulted in perfectly crispy deliciously  seasoned easy to make fries. I’ll use this one over and over again. 5 stars

  23. I’m sorry to say this recipe didn’t work for me. I have to say I didn’t use Yukon Golds, and maybe that’s why the fries turned soggy immediately after I took them out of the oven. With so much oil I thought they would be “properly crispy”, but not :( They just started burning on the sides. I have to continue with my hunt for a perfect oven fries recipe! Or maybe change the potatoes.. :)

    1. Hi Jana! I’m so sorry to hear that you had trouble with these. I (and many other readers) have had success with this recipe, so I’m not sure what might’ve gone wrong. I know it can be really frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it.

  24. These fries were fabulous!  Love the unexpected touch of dill. My husband said these were the best fries he’s ever had!!5 stars

  25. Best oven fries I have made. I did not add the extra seasoning, just a bit of salt. Definitely will make again, and already sharing with family!5 stars

  26. This recipe is the closest I’ve come to to getting crispy fries from the oven. The method is extremely simple, the mess is minimal compared to traditional frying, and uses less oil. I made rosemary garlic fries using salt, garlic powder and fresh rosemary tossed in at the end for a delicious side to our gourmet burgers. Definitely will make fries with this method from now on. Great recipe. 5 stars

  27. I’ve never rated a recipe before, but these are the best potatoes I’ve ever had in my life from home or a restaurant and I live with a professional chef! 10/10 phenomenal 5 stars

  28. Thank you Ma’am I have been craving fries but didn’t want fried and didn’t want just baked, these were excellent and from here out these are the instructions I’ll always follow! Super delicious fries! 5 stars

  29. I’ve made them twice this week! I think I did too much oil tonight (eye balled it) and had two trays in the oven so they took longer tonight but got rave reviews. 5 stars

  30. These were SO GOOD! We were grilling tonight and I wanted a simple side dish. These fries did not disappoint! They were SO yummy and a hit with the family that we ate them all before I even thought to snap a picture! Definitely will be making these again soon! Thanks for a great recipe!5 stars

  31. I made the fries as you stated. I thought they were delicious. I did not have to worry about reheating because there were no left overs.  I actually only had Russets in the house, will try Yukon’s the next time. Thank you for the detailed suggestions and the reasoning behind them. 5 stars

  32. Made these for the first time last night. They were really good! Super easy to make. Love the seasoning. Used russet cuz that’s what I had. I will try yukon gold next time as mine were just a little too soft and you had said yukons tend to crisp up better. Thanks for the recipe! Will make again for sure!5 stars

      1. I don’t know if I missed something but what are the 2 different temperatures used for the cooking process that you mentioned? 

  33. Our family of 5 thinks these are the BEST FRIES EVER!!! One even commented that he likes them “better than 5 Guys”. The rest of us agreed that they were as close as you can get and better yet they are baked not fried. We used russet potatoes and only used Kosher salt. A recipe from another site suggested using foil to help with clean up…don’t do it! The clean up isn’t bad and the tray doesn’t stick to the fries like the foil (and I did oil the foil). Randomly came across your site and after reading your About section am looking forward to more no fuss recipes. This is the same recipe as the Crispy Baked Fries with Ranch Seasoning which is the one I found which includes the reheating instructions under the recipe notes. Unfortunately, I can’t locate that one again to reprint (due to the grease and potato water stains from regular use) will have to hand write them I guess. DELICIOUS!!!!5 stars

    1. I’m SO happy to hear that you’ve enjoyed these fries, Peggy! This is the same recipe as the crispy baked fries with ranch seasoning, but it has been freshened up with new, helpful tips. The tips to reheat/make your fries crispy again can be found in the blog post itself and beneath the recipe. Thank you for sharing this kind review!

  34. These fries were super easy to make and tasted delicious! I substituted dried parsley for the dill because I didn’t have any on hand. Will keep this recipe in heavy rotation:))5 stars

  35. While the type of potato certainly makes a difference, I have found that the ‘drying’ step is also critical. Being really dry makes them crisp up beautifully. So good. Thanks.5 stars

  36. I wanted to let you know that this recipe became an instant hit during q. We are a gluten free/dairy free family. We stocked up on potatoes knowing they would last a bit longer than most vegetables. In addition, there were no frozen foods available at all in those first few weeks so our commercial go-to frozen “clean” French fries were no where to be found. The salt/garlic/onion/dill mix is a keeper. I use that mix now on all kinds of roasted vegetables. Recently I served the commercial frozen French fries and my son balked “where are those other fries with the flavor?” :)5 stars

    1. Catherine, this makes me so happy to read!! Thanks so much for taking time to share this lovely review. It means a lot!

    1. Hi Joyce, I’m sorry to hear that the fries didn’t turn out as you hoped. I (and other readers) have had success with making these crispy, so I’m not sure what might’ve gone wrong. I know it’s frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed them!

  37. It was sooo good! We added garlic jalapeno parmesan and pepper seasonings. It came out so good! I think soaking in hot water is a great hack. Next, I will try the sweet potato recipe.5 stars

  38. Haha now I know why mum always ‘washed’ and ‘dried’ her chip’s. Being originally from London and immigrating to Oz back in 1967 that memory came flooding back when reading your article 😍
    I always knew we’d be having chips for tea because they were always in a pot in water on the kitchen counter. Then sure enough they would be dried in a t-towel..no paper towels back then 😅 and then deep fried in batches for dinner. Yum mums chips..great memories and thanku so much for reminding me and also doing all that experimenting for a great crispy chip 😆…cheers Kaz

  39. Was craving fries so bad and didn’t want to break doet. Doubled the amount of seasoning and they were delicious! Topped with Mexican cheese, fresh jalapeños, low fat greek yogurt and cilantro.5 stars

  40. I changed up the spices a bit, and just went with classic salt, pepper, and garlic. A number of other sites recommended rinsing/soaking the cut potatoes in cold water first, so I did that as well. All in all, the texture and taste was very good. Just be careful as you cut the potatoes. Those slices that ran a bit larger than typical french fries (which is entirely my lack of consistency in cutting), tended to be less like a french fry and more like a french fried baked potato. All in all, though, an excellent recipe. Definitely the best homemade fries I’ve had.4 stars

  41. I decided to Google tips on making the perfect oven-fried fries. This is THIS. Granted, I used fries out of the bag. I let the fries defrost then tossed them in olive oil. I initialy baked them at 425, but changed it to 450 as you said. I drained them on paper towels after taken out of the over and tossed them in salt.

    PERFECTION. I may never purchase an order of fries again. THANK YOU!!!5 stars

  42. Hi Erin,

    Thank you so much for the Baked French Fries recipe. My husband and I really enjoyed it. I am going to make them this way going forward – they were delicious and so much healthier too.

    Thank you
    -Jill5 stars

  43. best french fries I have ever had everything was spot on and perfect really good recipe definitely recommend
    P.S. the directions were very clear5 stars

  44. This is exactly how I make it, after much trial and error. And I agree, the hot water soak makes a huge difference! I also love just salt, onion and garlic powder to season. I have no irrational fear of potatoes, they’re super healthy and I thank you for stressing that!
    Love following you! Thank you for sharing! ❤️5 stars

  45. I’ve made these fries twice. The first time I tried using a cooling rack so I wouldn’t have to flip them half way. That really didn’t work out since I realized the fries need to be on the baking tray to cook in the oil to get that delicious  crisp! The second time I followed the recipe exactly, except I cut the fries a little bigger than 1/4 inch and I didn’t use any dill weed. THEY CAME OUT SOOO GOOOOOOD!!! 5 stars

  46. Tried several times to send you my comments yesterday but it did not work!
    This is an excellent recipe. I use duck fat instead of oil. Fortunately I live in a town where it is easy to find. I melt it in a pot and brush it on the pan. 5 stars

  47. Our family loved these!  They are crispy, and most were not burned (the thinner ones burned a bit).  Even though we were full, we kept eating them until they were gone. 5 stars

  48. Super crispy, excellent taste, My gallbladder thanks you! Have looked High and Low for a great baked fry recipe My family thanks you.5 stars

  49. Wow! Just Wow!! Oven fries that stand up to the poutine test!! I am impressed. I used russet because that is what I had, plus I love fries with that tasty skin. Followed the recipe and will now be deleting all other fry recipes in my collection. Thank-you!!!5 stars

  50. I love these! They are 3 points on Weight Watchers. I found it a good idea to check on them after 10 minutes so they don’t burn.5 stars

  51. Hi Shix! I’m so sorry to hear that you had trouble with these. I (and many other readers) have had success with this recipe, so I’m not sure what might’ve gone wrong. I know it can be really frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it.