Baked French Fries

These baked French fries are unbelievably crisp on the outside and properly airy on the inside and absolutely certain to satisfy your craving. Swear.

A pile of baked french fries, sprinkled with salt and fresh parsley on a paper towel.

These baked French fries are surprisingly crisp yet tender potato-y awesomeness that’ll ease your craving, each and every time, yet are still healthful. A final toss with chopped parsley and garlic gives them a French bistro feel. Although that final flourish isn’t even necessary. Not at all. –Renee Schettler Rossi

Baked French Fries

  • Quick Glance
  • 10 M
  • 50 M
  • Serves 4
5/5 - 5 reviews
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Ingredients

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  • Nonstick baking spray (optional)
  • 2 tablespoons olive oil or mild vegetable oil, plus more for the baking sheet
  • 3 cloves (about 1 tablespoon) garlic, minced
  • 3 large baking (Russet) potatoes, scrubbed or peeled
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

  • 1. Preheat the oven to 450°F (230 °C). Coat a rimmed baking sheet with baking spray or oil.
  • 2. In a small saucepan over medium heat, warm the oil and garlic for 2 minutes. Strain the garlic from the oil with a small strainer. Reserve both the garlic and the oil.
  • 3. Slice the potatoes into matchsticks about 1/4 inch thick. In a large bowl, toss together the oil, potatoes, and salt.
  • 4. Spread the potatoes in a single layer on the baking sheet. Roast until golden and crisp, flipping them once with a thin metal spatula if desired, until crisp at the edges and tender in the center, 25 to 35 minutes.

    TESTER TIP: Watch the fries carefully toward the end of baking as they can go from perfectly golden and crisp at the edges to really rather burnt in mere seconds.
  • 5. Immediately transfer the potatoes to a large platter or serving bowl using that thin metal spatula.
  • 6. Sprinkle the fries with the parsley, reserved garlic, and salt to taste. Serve immediately. Originally published June 09, 2010.

*What You Need To Know About Doubling This Baked French Fries Recipe

  • We’re over the moon for these skinny little frites. So much so that we’ve taken to always making a double batch, spreading them on a second baking sheet, seeing as they disappear so quickly.

Recipe Testers Reviews

Not only did this baked french fries recipe appear wonderful on paper, it exceeded our expectations. You infuse oil with garlic for roasting the “fries” and use the resulting crispy garlic to sprinkle on top. What a clever idea! As the potatoes were cut only 1/4 inch thick, they became brilliantly crisp.

I flipped the “fries” over once.The platter of crisp potatoes with crisp garlic and parsley sprinkled on top looked so gorgeous but tasted even better than it looked. I sprinkled them with fleur de sel for a perfect crunch.

One could certainly add further seasoning as desired, such as finely minced rosemary, but it isn’t necessary as the mellowed garlic flavor really shone. This was one of the best batch of “fries” I’ve ever had. They were that great. We are making them again this week, in fact. Munching on a plate of these should make you very, very happy.

I was very skeptical when trying this recipe. Baked French fries that taste like real fries? Please. I think you have to experience the magnificence of these yourself to truly understand how magnificently they work.

I intentionally cut the potatoes a little unevenly so that some parts of each fry would be more slender so that they'd crisp better while leaving other parts fatter and denser and more potato-y. I personally loved that. They turned a gorgeous mottled brown in the oven and didn't last long. In fact, they didn't even make it from the counter to the table, we stood there and devoured them at the countertop. That's how amazing they were.

I confess, on subsequent times that I've made these, I've omitted the garlic and loved them just as much. This recipe is a new mainstay in my house, even (especially?!) on weekend mornings alongside eggs. They make magnificent dippers into runny yolks.

HUNGRY FOR MORE? CHOW DOWN ON THESE:


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Comments

  1. AWESOME! My Wife and I tried these fries and they were very good. Next time I will add a little extra garlic and make a truffle aioli for dipping.

    SK @ Huntington Beach, Ca.

  2. These are crazy good! I followed directions, and then just drizzled a little malt vinegar on them. No need for this girl to fire up the deep fryer!

  3. I have made these many times and love them! I usually make two trays and use nonstick Reynolds foil on the bottom for easy tossing and clean up!

  4. I found your site at least a week ago, along with this recipe. I bought some potatoes and made them tonight. They totally lived up to your hype. YAY! I loved them, and have some for leftovers since it’s just my toddler and me. Do you have any recommendations on reheating them? I’m thinking the toaster oven will be the best choice…

    Oh, and it took me a while to get the potatoes chopped up, but it wasn’t difficult. I longed for the mandolin I let my ex-husband take in the divorce…I’m sure he doesn’t even use it. Sigh.

    1. Margaret, it’s three years later – hope life is treating you well. If your ex was a PITA like mine, celebrate the “loss” and buy yourself a new mandoline. It will make the slicing of these fries much faster.

  5. These sound amazing! I actually have 2 questions:
    1. What’s the best way to cut the potatoes into matchsticks? I am imagining myself standing over a cutting board for hours and not being able to get them skinny enough!

    2. Why is it so important to use a skinny metal spatula to move the potatoes?

    Thanks!

    1. They ARE amazing, Liza. My husband and I are ridiculously fond of them. As for slicing, a chef’s knife actually makes surprisingly quick work of the potatoes. (Just pat them quite dry after rinsing and use a steady hand on the cutting board.) If you have a mandoline or hand-held slicer, that will also do the trick. As for the thin metal spatula, it’s because the potatoes have a very thin crust that clings to the metal pan, and it’s easily broken by a thick plastic spatula, which means all that crisp crust is left in the pan, not on your plate. It won’t ruin the recipe if you use a nonmetal spatula, but consider jiggling the fries loose with a sharp metal knife. Let us know what you think!

    1. Thanks for your comment. We love hearing from our readers—especially when they have ideas to share with us. We’d love to hear how the recipe turns out with sweet potatoes, if you do decide to try the substitution (sweet potato fries are a favorite of mine, too).

  6. Fries are my weakness, but seasoned fries? I have no resistance. One of my favorite recipes for oven fries is very similar to this, only it has an extra hit of Parmesan and a drizzle of truffle oil to send it completely over the top. Wonderful, and thanks for reminding me to get these back in the rotation again.

  7. I am changing what WAS for dinner tonight and trying the garlic fries! If they are as good as the BBQ potatoes you featured last week, my grandsons will finally want to eat at Granny’s house. After Hurricane Katrina I didn’t want to cook or anything else, so I never replaced all the kitchen appliances and other gadgets, and eating at Granny’s meant going out to eat. Honestly, my cooking wasn’t all that good to begin with! But I have a renewed interest after finding Leite’s. Thank you for great recipes.

    1. Yes, sometimes the best laid plans really should go out the window! We’re so glad that the recipes on our site are tempting you back into the kitchen. If what we do inspires you to cook—well, that’s the best compliment we could receive. Thanks so much for taking the time to comment. Hope your grandsons also enjoy the rewards of your renewed enthusiasm.

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