Baked French Fries

Learn how to make crispy baked french fries without the hassle of pre-soaking them in ice water. Our recipe is simple and makes golden, perfectly seasoned fries that complement any meal. 

John and I have been making homemade french fries in the oven for over 2 decades, and it’s one of my favorite ways to prepare them. Several years ago, I jumped on the bandwagon and starting soaking the potatoes ahead of time. 

We couldn’t tell much of a difference except that the process takes longer. From here on out, we’re making baked fries using our no-soak method and it couldn’t be easier.

Toss with your favorite spices, dip them in your favorite sauce, and you’ve got a side dish that hits the spot every single time! Serve a batch with panko baked codbaked mahi mahi, or grilled chicken for a complete meal.

French fries on parchment paper.

How to Make Baked French Fries

  1. Preheat the oven to 425°F, and spray a large baking pan with cooking spray.
  2. In a small bowl, combine the salt, garlic powder, and onion powder.
  3. Cut the potatoes into even-sized strips, about ⅓-inch thick, and place in a large mixing bowl.
  4. Drizzle the potatoes with oil, toss to combine, sprinkle with half the seasonings, and toss again.
Sliced potatoes tossed with seasonings.
  1. Place the potatoes in a single layer on the baking sheet. Bake for 20 minutes or until the potatoes are golden brown on the bottom. Flip and cook for an additional 15-20 minutes or until the fries reach the desired doneness.
Large sheet pan filled with unbaked fries.
  1. Remove the fries from the pan, and place into another large bowl. While they’re hot, add more of the seasonings and toss to combine. Sprinkle with cracked black pepper if desired.
  2. Serve immediately!
Baked fries with seasonings in a bowl.

How to Store Leftovers

Refrigerator: Our baked fries are best served immediately. As they cool, they get chewy and a little tough in texture. If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. 

Reheating: The best way to reheat the fries are to place them in the oven at 350°F until warmed through or in a toaster oven until warm.

FAQs

Peeling the potatoes is entirely up to your preference. Leaving the skin on can add a rustic texture. However, if you prefer a more traditional look and feel for your fries, peeling the potatoes before cutting them into strips is perfectly fine.

  • Smoked Paprika: Adds a subtle smokiness and vibrant color to the fries.
  • Fry Seasoning: Our French fry seasoning is a great all-purpose seasoning!
  • Italian Seasoning: A blend of dried herbs like oregano, thyme, and basil brings a Mediterranean flair.
  • Parmesan Cheese: Grated Parmesan cheese sprinkled over the top just after baking adds a cheesy flavor.
  • Greek Fries: Add crumbled feta, mint, and garlic for a fun twist on cheese fries.
  • Potato Seasoning: Choose one of our baked potato seasonings to add extra flavor after the fries cook.

Fries may stick to the pan for a few reasons, one of the most common being not using enough oil or cooking spray. The right amount of cooking spray and oil ensures they can release easily when it’s time to be flipped. 

Additionally, if the oven temperature is too low, it can lead to fries sticking because they essentially steam instead of bake, causing them to adhere to the pan’s surface.

Soggy fries can result from overcrowding the pan. When fries are placed too closely together, they steam rather than bake due to the moisture they release being trapped. For optimal crispness, ensure that fries are spaced apart on the pan, allowing air and heat to circulate around them. 

Additionally, flipping the fries halfway through the baking process can help achieve an even crispness on all sides. Also, make sure not to use too much oil when coating the fries. Otherwise, they’ll become soggy.

Close up view of fries on a sheet pan.

Baked French Fries

5 from 3 votes
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 Servings

Ingredients

  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt, or adjust to taste
  • 2 large russet potatoes, about 550 g total
  • 2 teaspoons cooking oil
  • ¼ teaspoon cracked black pepper

Instructions
 

  • Preheat the oven to 425°F, and spray a large baking pan with cooking spray.
  • In a small bowl, combine the garlic powder, onion powder, and salt.
    ½ teaspoon garlic powder
    ¼ teaspoon onion powder
    ¼ teaspoon salt
  • Cut the potatoes into even-sized strips, about ⅓-inch thick, and place in a large mixing bowl.
    2 large russet potatoes
    Glass bowl filled with sliced potatoes.
  • Drizzle the potatoes with oil, toss to combine, sprinkle with half the seasonings, and toss again.
    2 teaspoons cooking oil
    Sliced potatoes tossed with seasonings.
  • Place the potatoes in a single layer on the baking sheet. Bake for 20 minutes or until the potatoes are golden brown on the bottom. Flip and cook for an additional 15-20 minutes or until the fries reach the desired doneness.
    Large sheet pan filled with unbaked fries.
  • Take the fries off the pan, and place into another large bowl. While the fries are hot, add more of the seasoning mix and toss to combine. Sprinkle with cracked black pepper if desired.
    ¼ teaspoon cracked black pepper
    Baked fries with seasonings in a bowl.
  • Serve immediately!

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ the batch. Actual calories will vary.
*If desired, adjust the seasonings to taste. The is especially true for the salt. If needed, wait and add it at the very end a little at a time until you get just the right amount.

Nutrition

Serving: 0.5batchCalories: 208kcalCarbohydrates: 39gProtein: 5gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 302mgPotassium: 903mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 12mgCalcium: 31mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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