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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

4.82 from 286 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


  • 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)


  • 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.



  • 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.


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 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!

Learn more about Erin

4.82 from 286 votes (156 ratings without comment)

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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

    1. Cindy, this makes me SO HAPPY to read, thank you!!! Here’s one of my favorite ranch dips. It would be so tasty with these fries!

  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!

    2. Avocado oil and coconut oil also work well as a high-heat cooking oils if you’re looking for a healthier option. Avocado is flavorless, and the coconut oil is slightly sweet (I use it for popcorn).

  18. I have been looking for a great recipe for so many years (not saying how 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

    1. Thank you for sharing this kind review, Rach! I’m so pleased to hear that this recipe was a hit!

  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 were AMAZING! Made a double batch (3 teenagers in the house) and there’s not a single one left!5 stars

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

  26. 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

  27. 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

  28. 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

  29. 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

    1. I’m so happy to hear that you enjoyed this recipe, Shelby! Thank you for sharing this kind review!

  30. 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

  31. 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

  32. 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

  33. 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? 

  34. 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!

  35. 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

  36. 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

  37. 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!

  38. 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

  39. 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 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

      1. I used random potatoes i had, no idea what sort, and these came out sooooo amazing! Super crispy on the outside, nice and soft on the inside. Thank you so much!5 stars

  48. 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

  49. 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

  50. 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

  51. 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

  52. These turned out better than I expected. The two people I served them both commented on how good they were. I even used Russet potatoes (all I had handy) and only garlic salt and onion powder (one of them is picky about spices), and they were still flavorful and crunchy.5 stars

  53. Tried out this recipe and the chips weren’t crispy… Perhaps a fault on my half for soaking them longer and using larger sizes than 1/4…still a nice recipe will try and perfect it next time. Thanks!

  54. Amazing recipe! Thank you for this. I have tried several other recipes but not to excellent success like I did with yours. My toddler loves fries and he takes to this one so much more than store bought fries like Nathan’s or Alexia’s. Now I see the reason for buying those 10 lbs yukon gold potatoes bags from Costco!!!
    Tried it with Russett potatoes – worked good but definitely less superior than Gold potatoes as you explained. I also cut the fries thicker, but it really is just a matter of thickness preference.5 stars

  55. Have made these several times and they are delicious and crispy! Follow the recipe’s directions and you won’t be disappointed!5 stars

  56. I used “Old Bay seasoning” to make these. I served with grilled steak with a balsamic reduction and side salad. The potatoes came out crispy and golden brown. I used EVOO. Soaking the potatoes was ideal. most of the starch was washed away, thus, making the oven fries crispy. I will make these again.5 stars

  57. Just curious if, rather than putting the potatoes right on the baking pan-can you just place parchment paper on the pan, then bake? Does it change the texture at all?

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

  58. These really are the best french fries. You know they are good when you leave the extras out overnight, and your family devours them in the morning as-is!

    I’ve made them twice, and the first time I had trouble flipping them. They were stuck to the pan. The seond time, I made the following adjustments, amd they were perfect:
    1. I soaked them in water for 20 minutes (instead of 10)
    2. I used the convection oven setting on my oven
    3. I waited 20 minutes before turning them.

    None of them stuck to the pan, amd they were perfect! Crispy on the outside snd creamy on the inside.

    Bonus is I found organic golden potatoes to use. Highly recommemd this recipe!5 stars

  59. Oh my gosh I just found this the other day and tried this today. WOW, never had better fries in my life! I’m not much of a cook but if I was successful so can anyone be successful. These fries rock and so flavorful! Thank you SO much for this recipe. I’ve already shared this with friends.5 stars

      1. Question. If making more than four do we adjust the ingredients proportionately? My second batch was a fail- I guess too much oil since they were limp and soggy after an outstanding success the first time. Time to experiment? Also can parchment paper eliminate the need for oil in the pan? Thank you.5 stars

        1. Hi Nancy! Yes, if you’re going to double the recipe, you’ll want to adjust all the other ingredients accordingly. Since I did not use parchment paper, I can’t say for certain, but I still think some oil is necessary to help the fries crisp up. I hope this helps!

          1. After my first incredible success and my second failure doubling everything I did decided to double everything and did used parchment paper skipping the oil on the sheet. Success again! This recipe is too good not to try. They browned beautifully, easy clean up and even less oil needed. I’m not diet conscious at all. I just didn’t want to get them soggy by using too much oil. Thanks for a great recipe.5 stars

          2. I’m so happy that they were a hit, Nancy! Thank you for sharing this kind review!

  60. I have never soaked my potatoes in water, excited to try this! I use butter flavored cooking spray instead of oil on all of my baked fries, crisp right up and zero calories added! Works well for grilled cheese and quesadillas too!

    1. Hi Abby! I haven’t tried it myself, but other readers have done so with success. I hope you enjoy the recipe!

  61. These are delicious! Thank you!!
    I went ahead and tried them with Whole Foods brand Organic Extra Virgin Olive Oil cooking spray (no additives or propellants). They came out great! Even just seasoned with light salt. I look forward to trying the season blend in the future. Will be deferring to this recipe and website from here on out. I tried my best to cut evenly, but I’m challenged in the kitchen, so I put the smaller ones on the inside of the pan since the outside fries cooked quicker for me. Thanks again, and God bless.5 stars

    1. I’m so sorry you had trouble with this recipe. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed the fries, so I really wish they would’ve been a hit for you too!

  62. After finding this recipe recently I have made these fries 4 times. It will now be the only way I make my French fries. The spices are ideal. I follow the recipe to the letter to get the best tasting fries my family has ever had.5 stars

  63. I never leave reviews on recipes but these were EXCELLENT! A last minute decision as a side because I had a bit of extra time. Came together quickly. Easy.

    Paired with a pulled pork slider spread. WOW! The dill just make it perfect. I added a moderate amount of Parmesan cheese after baking. They were all gone instantly. Huge hit! Was told by guests better than any restaurant. My family demands these go into the regular rotation.

    Thanks!5 stars

  64. These fries are so delicious with all the seasonings and toppings, perfectly golden brown and crispy! They’re great for the classic American dinner; fries and a burger.5 stars

  65. I’m going to try this with a veggie grilling basket in my Weber charcoal BBQ. I will be sure to let you know.

  66. Absolutely delicious. I used double the amount for the spices and i added ground beef that i used for a pizza. The ground beef had oregano. Very good. Used russet potatoes but still delicious. Will make again.5 stars

  67. I am a new to cooking and I brought these fries to a family gathering and everyone enjoyed them and there was no leftovers let me tell you that! This recipe was so easy to make and delicious! I first time I made this recipe was at around 3am when I was craving French fries and didn’t feel like spending $20 on mediocre French fries from a fast food restaurant and after I found this recipe I fell love. This recipe has flavor unlike other recipe I have tried (not from this website) and such a quick and easy meal or snack! I would suggest this to everyone! Almost impossible to mess up!5 stars

  68. I was quickly looking for a way to turn my potatoes into oven fried this evening, and chose your recipe because it looked delicious and seemed doable (and not requiring too much extra time). Well, it was delicious and quite simple. I will use this method again, and the extra seasonings were a treat. Thanks for sharing!5 stars

    1. Hi Nancy! You should let the potatoes soak in very hot water for 10 minutes. I hope you enjoy the recipe!

    1. Hi Monica! I recommend soaking the potatoes in very hot water for about 10 minutes, so anything more would be a complete experiment, and I’m afraid soaking them overnight might make them turn out less crispy. I hope you enjoy the recipe if you try it!

  69. Can you peel cut and soak them overnight? If not can you just peel the potatoes the night before and soak them whole?
    Thanks and excited to try this recipes.

    1. Hi Erin! I recommend soaking the potatoes in very hot water for about 10 minutes, so anything more would be a complete experiment, and I’m afraid soaking them overnight might make them turn out less crispy. I hope you enjoy the recipe if you try it!

  70. I really wanted fries with my homemade burger, tried this and my fries were mostly burned to a crisp. I think 450 is way too high, maybe I’ll try this again at 400 degrees.

    1. Hi Sabrina! 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. They should not of burned. A few things come to mind, how thick did you cut the fries? Did you watch them as they were cooking, all ovens are not created equal? Do you have an oven thermometer? How did they look at the 15 minute mark when you pulled them out to flip them? They needed to be watched at that point until golden brown. 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!

      1. Hi Erin, thanks for the response. I think it may actually be the oven. I’ve made cookies other places that came out great, not so much with this oven. I may try again though. I really want a healthy way to make fries without an air fryer.

  71. Delicious! Made yesterday and hubby liked them so much I am making them again today!!! Made as directed and they were perfect!5 stars

    1. Hi Andy, I’m sorry this didn’t turn out for you. Without being in the kitchen with you it is hard to know what went wrong. It does sound like your pan might not have been coated enough with oil. This helps prevent them from sticking.

  72. Favorite oven fries I’ve made! The soaking makes a huge difference. 30 minutes works well for me–they come out crispy but not burnt and soft inside. I like adding minced garlic with ~5 minutes left, then tossing with grated parm and chopped parsley right before serving. Thanks for the recipe!5 stars

  73. Just made these and OMG–these were so good. I used baking potatoes only because I found this recipe after I had bought them. Was looking for my other recipe when I came across yours–not going to bother looking for it anymore! Came out perfect–crispy & brown on the outside. Very flavorful–dipped them in Ranch dressing instead of ketchup. Have already added this my favorites. Thanks for a great recipe!5 stars

    1. Hi Colleen! I’m not sure how long these can sit and soak. Another reader did her’s up to 30 minutes. I normally do the 10 minute soaking. If you decide to try it out, let me know how it goes!

  74. Looovvveeeee this is my favorite recipe for baked fries. That Dill Weed Hit perfect too!! I make these on my fast when I’m eating natural foods only. Olive oil is the oil I use of course5 stars

    1. Hi Shawn’ee! It adds a nice little touch, right?!! So glad you enjoyed the recipe! Thank you for this kind review!

  75. this recipe worked amazingly well! I soaked my potatoes in water with baking soda to try and draw out more moisture and add some saltiness and I also accidentally put in a lot more oil than I should have and I also didn’t hear my alarm go off so they were slightly overcooked but they were still amazing! I really only baked mine for 10-15 minutes to get slightly burnt (on accident) but this batch was the best batch of oven fries that I’ve ever made. I will 100% use this recipe again :)4 stars

  76. Holy shiz!!! I am basically a professional french fry eater and these are THE FREAKING BEST!! If you love yourself go make some!!5 stars

  77. I need help as I definitely must have done something wrong. The potatoes all stuck to my pan so when I went to flip them, they basically turned into a mushy mess. Kept cooking them so see if I could salvage any. The few I did tasted really good but it was such an overwhelming disappointment. Should I try with with parchment paper?3 stars

    1. Hi Amy, I’m sorry this didn’t turn out for you. Without being in the kitchen with you it is hard to know what went wrong. It does sound like your pan might not have been coated enough with oil. This helps prevent them from sticking. I haven’t tried using parchment paper but others have with great success. Hope this helps!

  78. Great healthy fries! I laughed when I read the directions about storing them because I think we’d always eat them all, no leftovers.
    We make sure our food purchase and cooking practices are low impact or regenerative to the earth. I was thrilled that you suggested to towel dry the potato sticks (rather than use a disposable paper towel). I’ll toss the kitchen towel into the wash next time I run it. I used local organically grown potatoes and spices. Our oil is from a refill store where we bring our own reusable bottle.
    Thanks for a delicious recipe that is flexible healthy!5 stars

  79. Love this way to make oven baked fries that feel and taste like deep French fries. It’s super easy and everyone will be asking where’s your fryer!?5 stars

    1. Hi Jeannie! The “Refrigerator and Freezer Storage Tips” are for the cooked french fries. Hope this helps!

  80. As a girl trying to eat healthier versions of foods, THESE ARE GREAT. Tried the Dill weed, yummy! Thanks for the recipe!5 stars

  81. What a great recipe! I really enjoyed these fries. I used the exact spices as directed and thought it was perfect. I paired them with a hot dog because I was in a summery mood but they could also be a meal all on their own!5 stars

  82. My favorite oven-baked fries recipe, hands down. I’ve made these countless times and they’ve always come out perfect.

    I usually bake it at a temp a little hotter than the recipe calls for — 470 degrees — and it comes out perfectly crunchy on the outside, fluffy on the inside. I like using coconut oil because I find the slight coconut flavor meshes well with the seasonings and spices I use: basil, black pepper, and salt.5 stars

  83. These are great (and guilt free). I thought my air fryer was great for fries, but these are different. Super easy and just a touch of oil. Delicious.5 stars

  84. I used these seasonings but cut the fries I not wedges. They were great best I have made to date!5 stars

  85. My daughter craved for fries and i happened to bump on your recipe…it was pretty quick and turned out just so perfect. It got over so quickly and I’m definitely making more next time.. thank you!5 stars

  86. I call this a breakthrough recipe. The fries come out amazing. I’ve made them half a dozen times. You’ve balanced a little bit of oil with baked fries. Plus it’s super easy!!!5 stars

  87. I have this recipe bookmarked for every time I want some tasty fries from scratch- thanks so much for sharing this! :)5 stars

      1. I never leave comments. I’m leaving comments.

        These are game changing. Yes you will dirty many dishes. Especially if you are me.
        But when you want some steakhouse fries, hold up under some nacho cheese and bacon for the ultimate cheat day treat, This is your go-to.
        It is now my go-to.5 stars

  88. These came out amazing! I used a slightly aging Russet potato with smoke paprika, Mrs. Dash, and S&P for a trial go….and it tasted like a restaurant dish you’d rave to everyone about. Pre-soaking seems the main secret here? A lot of online recipes are underwhelming at best – or just don’t come out anything like advertised – but this is a genuinely great one. Thanks!5 stars

  89. Hello just curious, why does the rack have to be in the lower third of the oven? I don’t cook very much so I don’t know about a lot of these nuances, I was just curious!

    1. Hi Kat! This is how I’ve tested it and found the fries cooked perfectly and crispy. Hope you enjoy them!

  90. I made this recipe exactly as it was written and the results were fabulous. We grew potatoes this year so I wanted to try French fries.5 stars

  91. These were so simple and just delicious! My husband, who is somewhat of a French fry “snob”, also loved them. This is my new go to recipe for homemade fries. I really appreciated all of the explanations of why this method works so well.5 stars

  92. I just tried this method…I will never fry my fries again!
    This was not difficult and the results were perfect. Thank you for sharing!5 stars

  93. I pulled them out after 15 minutes to check/flip and they were completely burnt on the bottom! What a waste of time. 🙁1 star

    1. I’m sorry to hear that you had trouble with this recipe, Natalie. The timing worked well for myself (and many other readers), but each oven is different so you may need to adjust the temperature if it produced that kind of result.

    1. I’m sorry to hear that you had trouble with the recipe, James. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  94. Before or after soaking, is there a time I can put in fridge and prep ahead of time? Curious if you’ve tried this. Thank you!

    1. Hi Caity! I’m not sure how long they can sit in the water. Another reader did hers up to 30 minutes. 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!

  95. Just made these today. WOW!
    Followed recipe exactly.
    I also left the skin on the potatoes.
    Easy, Delicious & Healthy!
    Didn’t need salt or ketchup.
    Perfectly crispy on the outside and soft on the inside.
    Completely made my day.
    Thank you so much!5 stars

  96. Very good! We washed/soaked in cold rather than hot water, so not sure what hot would have done. Also, I think 30 minutes would ruin the fries. I recommend 15 min then 5 min, so no more than 20 minutes total.4 stars

    1. Hi Lena! Glad you enjoyed them! We are pretty confident with the method we’ve laid out here. 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. The timing has worked well for use when we’ve tested it out. Thanks for the feedback!

  97. I have found that when reheating about fries, a tiny bit of water mixed in them makes them reheat much closer to fresh. I would say a tablespoon or so, depending on the amount of fries. Not soaking, just enough to know you put some.

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

  99. 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

  100. 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

  101. 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

  102. 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

  103. 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

  104. 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

  105. 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!

  106. 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!

  107. I fixed these for my hubby and I and they are so good. We will no longer be buying frozen fries, thanks to this recipe. They are almost like Chef Michael Symon’s Bspot fries, but baked. Also, so much healthier and cheaper than buying too. Thank you!😊5 stars

  108. Turned out like every other recipe I’ve tried in the past. They definitely aren’t bad, but I didn’t notice anything outstanding about them either. Oven was screaming hot, adjusted the rack to a lower position, fries were spread out evenly on pan… had to broil a few minutes toward the end to get them to crisp up at all, but they still got soggy as they cooled. They soaked, they dried, dried, dried… still mediocre results. Seasoning was ok; a little too much garlic for our liking. Glad everyone else had such great results with this recipe. I think I’ll just stick to pan fried potatoes instead.3 stars

    1. I’m sorry to hear that, Bobbi. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  109. 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.