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These are the most perfect baked fries ever! No fryer necessary, yet they’re still perfectly crisp on the outside and tender on the inside.
How to make baked fries:
You’ll start by cutting your potatoes into the classic fry shape. Slice each potato lengthwise into 1/2 inch slices. Then cut each slice into 1/2″ strips, creating the perfect fry.
Transfer fries to a bowl of cold water and soak for at least 30 minutes (or overnight in the fridge). Then thoroughly dry fries on a clean kitchen towel.
Add them to a clean bowl along with oil, garlic powder, thyme, paprika and salt and pepper.
Toss to coat the fries evenly.
Bake fries at 450 degrees for a half hour, flipping them halfway through.
Then crank the heat to 500 hundred and the fries will finish crisping for another 20 minutes or so.
Sprinkle fries with a bit more salt after they come out of the oven and voila! Crispy, homemade, baked fries!
Why you’re going to love these crispy baked fries:
- They’re really simple to make. 7 ingredients (including salt and pepper) and chances are you good you might have everything in your pantry already! This is a great way to use up those old forgotten potatoes in your bottom drawer. Or bulk up a meal with a super inexpensive side dish!
- They’re made with whole ingredients. Sure you can buy frozen fries at the grocery store and then bake them in your oven – but have you looked at the ingredient list on that bag of frozen fries? Not great. Now take a look at the ingredient list below. No preservatives, no artificial coloring and nothing you can’t pronounce. Real food that you can feel good about feeding your family! Fries don’t have to be off-limits or unhealthy!
- They won’t make your house smell like frying oil! Because they’re baked it means you won’t have to worry about heating up oil on the stove and then smelling up your house with fried vegetable oil. I love when my house smells like dinner, but I’m not a HUGE fan of the fried food smell.
Best potatoes for baked fries?
Russet potatoes are the best for french fries. They hold their shape well, get nice and crispy on the outside and stay soft and tender on the inside.
Yukon gold potatoes are great too, but it’s hard to get them as crisp without over cooking them and drying them out inside.
Baby red potatoes are good if you’re feeling more of a wedge shape. You can follow the same directions as below, just cut the baby red potatoes into wedges instead of fries! Or check out my Greek Potato Wedges with Homemade Creamy Yogurt Sauce for all the details!
Why you don’t need to peel potatoes:
- I rarely peel a vegetable unless absolutely necessary. If I can save myself 5 minutes and a dirty dish, I’m in!
- In this case, it’s really not a must to peel your taters. A majority of your fries will end up (mostly) without skin any way.
- And I like the rustic look and added texture with the skin is left on. It also adds more fiber! So save yourself the time and hassle of peeling and just enjoy a rustic baked fry!
What to serve with french fries:
I’m not going to pretend like my favorite thing to eat with french fries isn’t Heinz ketchup, because it is. I have been a ketchup lover all my life and I don’t see that changing any time soon.
But, a couple of my other favorite dippers are:
Tips for making the best crispy baked fries:
- Slice the fries into 1/2″ sticks, which may appear just a bit bigger than you think they should be. The fries will shrink slightly in the oven as they bake and if they’re too small and skinny they’ll end up just being crispy little bits of nothing. You’re going for a crispy outside and a tender inside.
- Don’t skip the soak. I tried it. They weren’t as good. I tried it again. Still not great. Then I did a quick 30 minute soak in cold water and they were perfect! I have also soaked them overnight and they turned out delish too! The soak is important, so don’t skip this step!
- Be sure to thoroughly dry the fries after soaking. This will allow the outside of the fries to get really nice and crispy. Excess water will prevent that crispy crust from forming.
Other side dishes your family will love:
- Easy Vegan Quinoa Tabbouleh
- Greek Potato Wedges
- Loaded Greek Salad Fries
- Antipasto Pasta Salad
- Mediterranean Couscous Salad
The most perfect baked fries ever! No fryer necessary, yet they’re still perfectly crisp on the outside and tender on the inside.
- 2 lbs. russet potatoes
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Slice each potato lengthwise into 1/2 inch slices, then cut each slice into 1/2 inch wide sticks. So basically, cut the potatoes into french fries.
- Then add potatoes, oil, garlic powder, thyme and paprika to a large bowl. Add a couple generous pinches of salt and large pinch of pepper.
- Combine everything until seasoning is well distributed and fries are evenly coated.
- Spread fries in a single layer on the baking sheet. Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
- Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.
- Serve with your favorite dipping sauce.
Slice the fries into 1/2″ sticks, which may appear just a bit bigger than you think they should be. The fries will shrink slightly in the oven as they bake and if they’re too small and skinny they’ll end up just being crispy little bits of nothing. You’re going for a crispy outside and a tender inside.
Don’t skip the soak. I tried it. They weren’t as good. I tried it again. Still not great. Then I did a quick 30 minute soak in cold water and they were greaaaaat! I have also soaked them overnight and they turned out delish too! The soak is important, so don’t skip this step!
Be sure to thoroughly dry the fries after soaking. This will allow the outside of the fries to get really nice and crispy. Excess water will prevent that crispy crust from forming.
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: easy, simple, healthy, not fried, quick, french fry, recipe
This post was originally published in December of 2018. It was updated in June of 2019 to include process shots, detailed instructions and tips for making the best baked fries every single time!