Oven-Roasted Fries

Oven-Roasted Fries

Rich and buttery Yukon Golds are my potato of choice when making these substantial fries, but you can definitely use russets if you’d rather. Should you decide to season the potatoes with one of my seasoning mixes, do so before roasting. The flavor of the spices will deepen with baking and give the fries a really great texture. Who out there doesn’t love barbecue-flavored potato chips? Toss the barbecue seasoning blend with these oven-roasted fries to satisfy your craving at home. The Cuban spice blend is great for seasoning beef and turkey burgers, but I especially like it tossed with fries as the turmeric gives them a gorgeous golden color. The Southwestern seasoning mixture is what I use to flavor the fries at my Mesa Grill restaurants. It’s not hot, just subtly spicy and earthy in taste.–Bobby Flay

Oven-Roasted Fries

  • Quick Glance
  • (1)
  • 10 M
  • 45 M
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the Bobby Flay’s Burgers, Fries & Shakes cookbook

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  • For the oven-roasted fries
  • For the barbecue seasoning mix
  • For the Cuban seasoning mix
  • For the Southwestern seasoning mix


Make the fries

Preheat the oven to 400°F (204°C). Place a large rimmed baking sheet in the oven to heat.

Meanwhile, slice each potato lengthwise into 8 wedges. (If you prefer extra crisp fries or if you find yourself with especially large potatoes, slice them into more wedges.) Toss the potatoes in a large bowl of ice water as you slice them. Set aside until you’re ready to roast them.

Prepare the seasoning mix(es)

Whisk together all of the ingredients for the seasoning mix of your choice—if, that is, you choose to use a seasoning mix.

Roast the fries

Drain the potatoes and pat them very dry. Place the wedges in a large bowl, add the oil, salt, and seasoning mix, if using, and toss to coat the potatoes evenly. Remove the baking sheet from the oven and spread the potatoes on it in an even layer. Bake the potatoes, turning only once with a thin metal spatula after 20 minutes or so, until golden brown and cooked through, about 35 minutes depending on the thickness of the wedges. Serve steaming hot.

Print RecipeBuy the Bobby Flay’s Burgers, Fries & Shakes cookbook

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    Recipe Testers' Reviews

    Oh, Bobby Flay, you’ve done it again. These oven-roasted fries are delicious! I tossed russets with the Barbecue Seasoning Mix and since there was already salt in the seasoning mix, I omitted the other tablespoon in the recipe and no one noticed. Speaking of the seasoning mix, it wasn’t hot but it had a nice heat to it. Baking the potatoes on a preheated baking sheet is totally brilliant. After all, you preheat your skillet. Why wouldn’t you preheat a baking sheet? Also, I flipped the fries after about 20 minutes of baking, resulting in crispy outsides and fluffy insides. I’ll make these again and again, especially since I’ve got some of that Barbecue Seasoning Mix leftover.

    Seriously, can fries be this tasty and healthy?! I used the Barbecue seasoning on Yukon Gold wedges and roasted them as directed for crispy, to-die-for fries. I can think of various seasoning mixes we can use on these to expand the repertoire. These will be a staple in my home.

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    1. This recipe is my go to “oven fries” recipe. I place the potato wedges on parchment lined sheet pans as pictured, and I don’t even flip them while baking and they still turn out great! The pre soak in water is what really helps these fries to cook up beautifully. I’ve tried variations of the seasonings and they are all great!

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