Easy Baked Oven Fries

Oven baked fries are easy to make, tender & fluffy while crisp on the outside. They’re the perfect sidekick to just about any dinner you can think of, and only take a few minutes to prep! Everyone will love them, plus they’re so much better for you than regular french fries.

Baked Oven Fries = A Family Staple

Since we make these oven “fries” at least 2x per week, I think they finally deserve a spot on the blog. Nothing fancy and very straightforward, but I figured since our family loves them so much, yours will too!

I love recipes that remind me of fast food favorites, yet are healthy and nourishing when they’re homemade! These crispy baked oven fries are a side dish no-brainer, especially if you have kids.

Everyone loves them, and they’re the perfect companion to so many meals — classic burgers, baked wings, beef gyros…. the possibilities are endless!

What makes quick oven fries so great?

Oven baked fries are so much healthier than your typical french fries, since they’re not drenched in processed oil. In fact, this recipe only uses 2 tablespoons of oil for the entire batch!

They only take a few minutes to prep, then just throw them in the oven while you prep the other dinner elements.

Just cut potatoes into strips, toss in a bit of oil and throw on a roasting tray (don’t be shy with the salt!). It’s basically the nutritional value of a baked potato, just a whole lot more fun.

What type of potatoes should I use for homemade fries?

You can use any type of potato you prefer! I’ve tried them all: red, russet, yukon gold. Yellow potatoes (Yukon Gold) are our favorite currently — they have an almost buttery flavor. We also love making sweet potato oven fries, and often do a mix! Sweet potatoes are a bit harder to cut, but taste incredible.

Either peel your potatoes or leave the skin on – it’s totally personal preference. Some russets have a really thick skin, and if that’s your choice, I recommend peeling them (the same goes for sweet potatoes).

Try researching different types of potatoes and which cooking method is best for your preferred type.

What type of oil should I use for oven baked fries?

I like using avocado oil for the fries, since it is stable at high temperatures (high smoke point of 500° F) and has a neutral flavor. Ghee (clarified butter) is also a delicious choice!

What type of salt should I use for oven baked fries?

Did you know the salt you use in cooking can actually be nourishing to your body? Celtic sea salt is the best kind — it has over 80 minerals to aid the body! I highly recommend it. Himalayan pink salt is a great choice too.

Tips for cutting potatoes into fries

There are a few ways you can do this, and it all depends on how thin or thick you like your fries. We like a thicker “steak fry”, but you can also do thin matchstick fries. Keep in mind that the smaller you cut them, the less baking time they need.

In general, cut your potato lengthwise into 3 or 4 planks, about 1/4 inch wide. Then cut each plank into smaller strips.

Why are my oven fries soggy?

I’ll admit, I’m super lazy when I make oven baked fries. I don’t usually flip them, because I kind of like soggy fries (is anyone else team soggy fry??).

I also overload the pan, because you can never have too many fries… am I right?? Also because I’m too lazy to wash more than one pan.

BUT, if you’re all about the crispy factor and want to avoid soggy fries, all you have to do is flip the fries halfway through baking. This will really make them taste more like “real” french fries!

Also, to make sure your fries stay crispy, don’t overload the pan (like me.) Keep them in a single layer. If you want extra fries, just use another pan!

TIP: If you REALLY want to up-level your fries, you can soak the potatoes in hot tap water for 10 minutes before baking. Then pat dry. This will remove some of the starch on the outside of the potato, so they get more crispy in the oven.

Fun Ways to Add Flavor

We usually just season our fries with plenty of celtic sea salt (sometimes pepper) — but there are so many fun seasonings and herbs you can add to these!

• Paprika
• Chives
• Parsley
• Garlic powder
• Rosemary
• Parmesan

Ketchup dipping is always a hit, but you can also try a bit of malt vinegar for British flair, or dip into homemade pesto! Here are 55+ finger-lickin’ sauces to try if you’re feeling fancy.

How to make fries from scratch in the oven

First, wash your potatoes thoroughly and cut off any bruises or “eyes” — you can also peel your potatoes if you prefer.

Optional step: To make your fries extra crispy, soak them in HOT tap water for 10 minutes to remove some of the starch from the outside of the potatoes.

Cut each potato into 1/4 inch planks (like cutting the potato into 3-4 sections lengthwise), then cut into strips.

Place fries on a large parchment lined baking sheet, and drizzle with oil of your choice (I like avocado oil or ghee). Toss the fries in oil to coat.

Note: You can omit the parchment paper if you want (I often do this). You’ll have to use a spatula to quickly slide under the fries and remove them from the pan. This can take some elbow grease as they tend to stick, so many people prefer to use parchment paper.

Season fries generously with salt and seasonings of your choice. Bake in a preheated oven at 425° F for 35-45 minutes until golden brown. For extra crispiness, flip the fries halfway through baking.

How to reheat oven baked fries

You can store leftover fries in the fridge and reheat them in an oven or toaster oven at 400° F until hot and crispy, around 5 minutes.

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