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Baked Fries

A tangle of baked fries on a rimmed baking sheet.
These baked fries, also called oven fries, are made with just potatoes, oil, and salt. They're easy, healthy, crispy on the outside and a lot like steak fries. Tempted? You should be.
Lukas Volger

Prep 15 mins
Cook 40 mins
Total 1 hr 15 mins
Sides
American
4 servings
451 kcal

Ingredients 

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

Directions 

  • Using a sharp, sturdy knife, make a single slice just beneath the peel along the length of the potato so that it rests 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.
  • Toss the potatoes in 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.
  • Preheat the oven to 450°F (230°C). Lightly oil a couple rimmed baking sheets.
  • 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 imagined using a salad spinner for potatoes, either. It works. Trust us.]
  • Dump the potatoes in a large resealable plastic bag or bowl, add the oil and 1 teaspoon salt, and shake or toss well to evenly coat the potatoes. Spread the potatoes evenly on the prepared baking sheets, taking care not to crowd them.
  • Bake for 30 to 40 minutes, flipping the potatoes 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 dump the fries onto a plate or platter and toss with more salt to taste. Devour immediately.