Baked Fries

These baked fries, also called oven fries, are easy and healthy and homemade and crispy on the outside and a lot like steak fries. Tempted? You should be.

Baked Fries

Thanks to this recipe, you can make—and inhale—crisp, tender, perfectly cooked fries in the comfort of your home. And without the expense or the fuss of a deep fryer. We know what you’re thinking. Baked fries could never achieve the indulgent goodness of traditional fries. That’s where you’re wrong. The secret to achieving oven fries awesomeness is to first soak the potatoes in water to rid them of excess starch and then blast them in the oven at a high temperature. In all honesty, you can’t tell the difference. Trying is believing.–Angie Zoobkoff

Baked Fries

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Serves 2 to 4
Print RecipeBuy the Veggie Burgers Every Which Way cookbook

Want it? Click it.


  • Three (1 1/2 to 2 1/2-pound) large russet potatoes, scrubbed but not peeled
  • 3 tablespoons grapeseed oil or mild vegetable oil
  • Sea salt


  • 1. Using a sharp, sturdy knife, make a single slice just beneath the peel along the length of the potato so that it stands flat on a cutting board. Carefully slice the potato lengthwise into broad slabs that are 1/4-inch (6-mm) thick. Arrange 2 or 3 slabs on top of each other and slice them lengthwise into strips that are 1/4-inch (6-mm) thick. Repeat with the remaining potatoes.
  • 2. Toss the potatoes into a large bowl, add enough cold water to cover, and let stand for 30 minutes at room temperature or up to 12 hours in the refrigerator.
  • 3. Preheat the oven to 450°F (230°C). Lightly oil 1 or 2 large rimmed baking sheets.
  • 4. Pat the potatoes dry—you really want to get them as thoroughly dry as possible. If you have a salad spinner, run the potatoes through that and then blot them with a clean, dry kitchen towel. [Editor’s Note: We never thought we’d use a salad spinner for potatoes, either. But it really does work.]
  • 5. Dump the potatoes in a large resealable plastic bag or large bowl, add the oil and 1 teaspoon salt, and shake or toss well to evenly coat the potatoes. Spread the potatoes on the prepared baking sheet, taking care not to crowd them. If they don’t all fit in a single uncrowded layer on one sheet, divide them between 2 sheets.
  • 6. Bake for 30 to 40 minutes, flipping them every 10 minutes, until golden and crisp. [Editor’s Note: We prefer to use a thin bendy metal spatula to slide beneath the potatoes.] Immediately transfer the fries to a plate or platter and toss with more salt to taste. Devour immediately.


  • To give your fries some personality, try adding different dried spices with the olive oil and salt before roasting the fries. The possibilities are endless, but how about trying smoked paprika or Old Bay seasoning for starters?


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers Reviews

I thought that I knew how to make baked fries. They never tasted as good as real fries, but I figured, why would they? They're healthier. Well, I was so wrong. Hot off the pan, these baked fries are every bit as awesome as the real deal. My daughter and I polished these off easy.

Baked French fries always SEEM like a great idea. In all honesty, though, they rarely ARE a good idea in actuality. Until now! I used two HUGE russet potatoes that weighed in at nearly two and a half pounds between them. From slicing and soaking through baking, these fries took just about 1 hour. And let me assure you, they were well worth every minute. I find that adding the fries, oil, and any spices to a gallon-size resealable plastic bag and tossing them is the best way to entirely coat them and there’s no mess from tossing in a bowl or on the baking sheet. My delicious fries were done baking in just a bit over 30 minutes. One final note, if you choose to conceal the fact that these fries are baked and not fried, no one will be the wiser!


  1. I’ve been baking my French fries in a similar way using a French fry cutter with a lever. Really easy to do a lot of potatoes- and you want to do a lot because they’re addictive for everyone who eats them. I refrigerate the bowl of potatoes for at least several hours, sometimes all day if I cut them in the morning. Then I dump then in a colander and rinse. It’s amazing how much starch comes off! Pat dry, mix with oil, salt,pepper and garlic powder and bake on a greased sheet, flipping once or twice until you reach your desired crispness. We even like the ones that aren’t crisp and start eating them off the pan. Even my 88 year old mother is making this recipe since I told her about them.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.