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Perfectly seasoned, ever so crispy, and low in fat, these baked oven fries are the ultimate family-friendly side dish!
You will love this easy recipe for baked fries because with just minutes of prep, you can turn humble ingredients into a side dish your family will ask to make on repeat. And when they pair with everything from sloppy joes and burgers to chicken tenders and pulled pork, you may find yourself making these crispy oven fries weekly!
Kristen's Keys for Crispy Baked Fries (Start Here!)
These tips will not only save you time and frustration, but are the difference between soggy fries and ones your family fights over.
- Scrub and dry the potatoes. After removing the dry thoroughly so seasonings stick and moisture won't steam the fries.
- Skin on or off? While you can certainly opt to peel the potatoes, leaving the skin on the potatoes cuts down on prep time AND adds nutrients and fiber to your oven fries (win-win).
- Cut evenly. Uniform potato wedges result in even cooking.
- Don't crowd the pan. Spread fries in a single layer with space between pieces so air can circulate and produce crispness.
- Spray a large baking sheet with cooking spray or brush with oil. This helps the potatoes to not stick to the pan, reduces the amount of oil needed, and helps the fries crisp and brown to perfection.
5-Star Recipe review
How easy and delicious were these! I made them with my cajun seasoning and they came out so well with a nice little kick. Thank you so much for an easy and great recipe! 🙂 -Dini ⭐⭐⭐⭐⭐
How to Make Crispy Baked Oven Fries
This step-by-step section will help you achieve oven fries with a crispy exterior and fluffy interio every time.
Step One: Prepare Potatoes
After washing and drying the potatoes, cut the potatoes into ½-inch thick wedges or sticks.
👉🏻Remember your uniformity matters. Smaller fries cook faster, thicker ones take longer. Pick a size and stick with it for consistent cooking.
Step Two: Season Fries
Place your potato wedges on a large rimmed sheet pan that has been sprayed with cooking spray. Drizzle with oil and sprinkle with salt, garlic powder, paprika, and pepper (or seasonings of choice). Use your hands to toss the potatoes with the oil and seasonings so every fry gets a light coating then spread into a single layer.
👉🏻Use two pans if needed. We want to ensure the fries have room to crisp up rather than steam. If your fries are not in a single layer, use two sheet pans.
Step Three: Bake Fries
Bake 25 minutes at 425°F, flip and continue to bake for an additional 15-20 minutes, or until crip. Keep in mind if you If you cut thinner fries, you will want to reduce the time. Serve warm with your favorite dipping sauce. Ketchup for the kids.😉
👉🏻Using two pans? You will want to bake the fries on two racks and switch positions when you flip the fries for even browning.
Recipe Modifications
- Vary the Potato: Russet potatoes are the best option for oven fries, as they get super crispy on the outside, yet retain a soft and fluffy interior. Yukon gold potatoes work, but won't be quite as fully. For red potatoes, I suggest using my roasted red potato recipe and for sweet potatoes, follow my baked sweet potato fries recipe.
- Vary the Seasonings. Keep it simple and season your oven fries with just salt and pepper or seasoned salt. Alternatively, get creative and season the potatoes with Cajun seasoning, taco seasoning, Old Bay seasoning, or even ranch seasoning.
- Use the Air Fryer. Don't want to turn on the oven? Try out my recipe for Air Fryer Fries.
Storage and Reheating Tips
To enjoy leftovers just as delicious as freshly baked fries, follow the following instructions:
- Refrigerate: Store leftover fries in an airtight container up to 4-5 days.
- Reheat for crispness: Spread on a sheet pan and bake at 400°F for 8-10 minutes, flipping once This re-crisps the fries without drying them out.
- Freeze: Flash-freeze in a single layer for 1 hour, then transfer to a freezer bag (up to 3 months). To bake from frozen, preheat to 425°F and bake 15-18 minutes, turning once.
How to Serve Oven Baked Fries
Homemade Oven Fries make an obvious option for an easy side dish. But beyond the obvious, use these baked fries as a base layer for Irish nachos or chili cheese fries (top with chili, shredded, cheese, and quickly broil or bake to melt the cheese).
Or keep it it classic (and obvious) and serve your fries with any of the entrees below.
Easy Baked Oven Fries
Ingredients
- 4 medium russet potatoes, cut into 8-12 wedges each
- cooking spray
- 1 tablespoon canola oil, or vegetable or avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt, or kosher salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425℉ (220℃). Spray a very large (or 2 smaller) cooking sheet pans with cooking spray or brush lightly with oil.
- Scrub and dry the potatoes. Cut in half lengthwise and then each half into wedges that are about ½-inch thick.
- Place cut potato wedges onto the greased sheet pan add 1 tablespoon canola oil, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon sea salt, and ½ teaspoon pepper. Using your hands, toss the potatoes to evenly coat with the seasonings and oil. Once seasoned, spread the fries out evenly, so they are not overlapping or touching.
- Bake for 25 minutes. Remove the tray from the oven and flip the fries using a spatula. Return to the oven and bake for an additional 10-15 more minutes or until crispy and browned. Serve warm as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best recipe for homemade fries!
Thank you so much!
Yes, homemade is always the best and these fries will be made regularly now in our house!
They are a regular here too, Teresa! Thrilled to hear you love them as well.
I love the spices. The fries turned out really good and were a hit. A new family favorite. Thanks for sharing.
I love hearing this, Mary! Thanks for sharing!
Had this last night and kids loved these fries! So easy, quick and savory!
Wonderful! Thank you so much for sharing a review, Sha!