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Crispy Oven Baked Fries

Addictively crispy homemade baked fries – with no frying required!

baked french fries

Once you see how EASY it is to make your own fries at home, you will never go back.

Thick-cut, crispy homemade french fries are on a completely different playing field from the soggy, greasy fries at fast-food restaurants.

If you’ve never tried making your own fries at home, I highly recommend it.

They can be prepared with just five minutes of actual prep time, and today is the perfect day to try – I just found out this morning that it’s National French Fry Day.

What are the odds I would unknowingly have planned to post a french fry recipe on this day, of all the days in the year???

It’s like it was meant to be.

Also Try These Buffalo Cauliflower Wings

baked french fries recipe

A few tricks I’ve learned along the way:

1. Soak the fries for a few hours in water, then pat completely dry

2. Bake them on parchment paper to get them crispier

3. Be sure to use a high enough heat so the fries don’t just steam

4. Leaving the skin on adds nutrition and makes the recipe easier, but you can definitely opt to peel the potato if you’d prefer less rustic baked fries

And then eat straight out of the oven, sprinkled with sea salt or dipped in ranch dressing, ketchup, or homemade Avocado Mayo.

vegan french fries

Honestly, I think half the reason I like french fries is because I really, really love ketchup.

But that’s another story.

baked fries

I took some for a picnic lunch this past weekend, with homemade baked fries, carrots, and this Veggie Burger Recipe.

Of course we also packed desserts, making it a fantastic picnic all around, and the weather couldn’t have been more perfect.

There are things I miss about living in Dallas… but “110-degree summers” is not on that list.

How To Make Crispy Baked French Fries The Easy Way

Adapted from Crispy Sweet Potato Fries

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Crispy Oven Baked Fries

These crispy homemade baked fries are cooked in the oven, no frying required.
5/5 (3)
Total Time 40 minutes
Yield 1 – 3 servings

Ingredients

  • 1 large russet potato
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • other spices as desired
  • 2 1/2 to 4 tsp oil

Instructions

  • *The potato I used was 13 oz (about the size of 2 fists put together). While you technically could omit the oil, the fries will be much softer and not as crispy, so I recommend including at least 2 1/2 tsp oil if you can. It really isn’t much and will make a big difference in the taste and texture.
    Scrub the potato. I left the skin on, but you can peel if you prefer. Cut into matchsticks. Place in a bowl and cover with water. Let soak 1-2 hours, then drain and pat completely dry. Preheat oven to 450 F. Line a baking sheet with parchment paper. Toss fries with the oil and seasonings, then place in a single layer on the baking sheet. Don’t crowd the pan. Bake on the center rack 20 minutes, flip, then bake 20 additional minutes or until browned to your liking.
    View Nutrition Facts

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5/5 (3)

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Published on July 13, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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21 Comments

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  1. Whitney says

    Ah! Wish I had a potato right today! And someone to eat it with. Looks wonderful, Katie.
    2 questions: what temperature should the water be (some people say you should soak them in ice water, others not)? And do you rinse them after soaking them?
    Happy French Fry Day!!!
    P.S. google national holidays, and find the national days/weeks for every month. There’s a National Chocolate Day somewhere in the mix, along with National days for pretty much everything on this blog. Perfect excuse to make your recipes! 😉

  2. Natasha says

    I made sweet potato chips in the oven yesterday- SO GOOD! Do you think sweet potatoes would also work here?

  3. Cathy says

    Oh my goodness these look amazing! ? Do you happen to know why soaking them helps with crispiness? It sounds really intriguing! Thanks for sharing 🙂

    • Chocolate Covered Katie says

      Soaking removes the starch. Short explanation so as not to get super scientific is that the starch blocks water from escaping while cooking… so if you remove the starch, the moisture can escape from the fries (and thus they will bake instead of steam in the oven).

  4. Gail says

    I would like that answer, too! I’ve been making homemade french fries for 40 years and have never heard of soaking them. Does it have something to do with washing away starch?

    • Chocolate Covered Katie says

      Yes. Short explanation so as not to get super scientific is that the starch blocks water from escaping while cooking… so if you remove the starch, the moisture can escape from the fries (and thus they will bake instead of steam in the oven).

  5. AL says

    You cannot put parchment paper in an oven that hot. It is a fire hazard. I think it can easily catch fire. You cannot use parchment paper at 450 degrees. You have to check the safe maximum temperature of anything you put in an oven (and be careful because oven temperature varies during baking and goes higher than it’s set).

    Please I beg you to be safe.

    I’m sorry I’m not explaining good. Please please keep yourselves safe. I don’t want you to have a fire and be harmed due to me. I’m not the right person to explain this. I’m so sorry. I don’t mean to harm you. Please please be safe.

    Even if you did it before and nothing caught fire, that doesn’t mean it’s safe–it’s a fire hazard and can easily cause a fire in the future. Also oven temperatures vary, etc. An oven can get much hotter than expected, making it even MORE extremely dangerous. I beg you to keep yourselves safe. I’m not explaining good. I can’t explain good. I’m sorry. Please please I beg you be safe. Please I beg you don’t be harmed by me. Please be safe.

    I’m sorry I’m not explaining good. Please please consult trustworthy safety experts and be safe. Please don’t be influenced by me to do dangerous things. I’m sorry I can’t seem to keep everyone safe, I just beg you please be safe and don’t be harmed.

  6. the Country Wife says

    Love these tips–thanks for sharing. I love, love, love making my own fries at home…especially sweet potato fries! I usually do mine on a stone, but I want to give the parchment paper a try, I don’t mind soft fries, but my hubs prefers crispier. Thanks for sharing!

  7. Mev says

    I thought I had eaten French fries before, but I was wrong. THESE are French fries. Wow. Made them with Yukon gold potatoes fresh from our garden. Wow. These are what you call good.

  8. Lizzie Moult says

    I have never heard of soaking the potatoes in water before. Plus I think I am going wrong with trying to cook too many at the same time, obviously, a little space goes a long way. mmm, Chips.

  9. Bites for Foodies says

    I always make homemade fries….come to think of it, I don’t think I’ve ever bought frozen pre-made fries. It’s just not worth it to me when they are so easy to prepare! With the kids I can also easily get away with sneaking in veggies if I make ‘fries’ – whether they are potatoes, sweet potatoes, eggplant, or even zucchini. Works every time! They love these;

    http://www.bitesforfoodies.com/recipes/sweet-potato-wedges-avocado-aioli/
    http://www.bitesforfoodies.com/recipes/baked-zucchini-crisps/

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