Crispy Oven Baked French Fries
Crispy oven baked French fries made with russet potatoes, olive oil, and garlic powder are easy to make and come out golden and perfectly seasoned every time.
If there’s one thing I’ll always order when I’m out to eat, it’s French fries. Crispy edges, fluffy centers, a little salt on your fingers — perfection. But at home? I want that same vibe without dragging out the deep fryer or dealing with a pot of hot oil. Enter: oven baked French fries that are golden, crisp, and honestly way better than you’d expect from the oven.
The secret here isn’t fancy ingredients or special equipment. It’s a few small steps — soaking, drying, and high heat — that make all the difference between limp fries and legit crispy ones.
Recipe at a glance
- Crispy on the outside, fluffy on the inside — no deep frying required
- Made with simple pantry ingredients
- Healthier than traditional fried fries
- Easy, hands-off method with just a quick flip
- Perfect side dish for burgers, sandwiches, or steak
- Customizable with your favorite seasonings and dipping sauces
Summarize and save this content on
Jump to:
Ingredients you will need
Once you make fries this way, it’s hard to go back. They’re crispy, simple, and way more satisfying than anything from a freezer bag. Fair warning: you might start making them a lot. To make this baked French fries recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Russet Potatoes – Russet potatoes are ideal for homemade French fries because of their high starch content. This gives you fries with a fluffy interior and crispy exterior once baked at a high temperature.
- Olive Oil – Olive oil helps the fries brown evenly and develop crisp edges while adding a subtle, savory flavor. Using just the right amount prevents soggy fries.
- Garlic Powder – Garlic powder adds gentle, even seasoning without burning in the oven like fresh garlic might. It gives the fries a savory depth without overpowering them.
- Kosher Salt – Kosher salt provides clean, balanced seasoning and sticks well to the fries, especially when added both before and after baking.
- Black Pepper – A light sprinkle of black pepper adds warmth and mild heat, rounding out the flavor without stealing the spotlight from the potatoes.
Pro tip: I like to season my oven fries with one teaspoon of my homemade all-purpose seasoning. If you’re looking for a spicier option, I recommend homemade Cajun seasoning.
Substitutions and variations
- Potato Options – Yukon Gold potatoes can be used instead of russets for a slightly creamier interior and softer bite. Sweet potatoes also work, though they’ll be less crispy and may need a few extra minutes in the oven.
- Oil Swaps – Avocado oil or vegetable oil are great substitutes for olive oil and can handle high heat well. Use the same amount to keep the fries crisp.
- Seasoning Variations – Swap the garlic powder for onion powder, smoked paprika, seasoned salt or homemade all-purpose seasoning. For a spicy kick, add a pinch of cayenne pepper or chili powder.
- Herb-Style Fries – Toss the fries with dried rosemary or thyme before baking, or finish with fresh herbs after they come out of the oven.
- Cheesy Fries – Sprinkle freshly grated Parmesan over the fries during the last 2–3 minutes of baking for a savory, cheesy finish.
- Salt Timing – For extra crunch, lightly salt before baking and add more salt right after the fries come out of the oven.
How to make oven baked French fries
Step 1: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for 30 minutes.
Step 2: Preheat your oven to 475°F. Lay out a layer of paper towels and spread the soaked potatoes out in a single layer. Blot well with additional paper towels until they’re very dry.
Step 3: Dry out the bowl and return the fries to the bowl Drizzle with the oil and season with the garlic powder, salt, and pepper. Toss to coat evenly.
Step 4: Spray one or two baking sheets with cooking spray. Arrange the potatoes in an even single layer.
Step 5: Bake for 20 minutes. Flip the fries, then return them to the oven for 5 more minutes, or until golden brown and crisp. Season with additional salt, pepper, or chopped fresh herbs, if desired and serve immediately.
Tips for Extra-Crispy Fries
- Dry them like you mean it. Moisture is the fastest way to sad fries.
- Give them space. Crowded fries steam instead of roast. Use two pans if needed.
- Flip once, not constantly. Let that crust form before turning.
Serving suggestions
These crispy baked French fries are perfect on their own, but they really shine next to:
And don’t forget your favorite dipping sauce — ketchup is classic, but Mississippi comeback sauce, homemade buttermilk ranch dressing, or even spicy chipotle pepper pimento cheese take these over the top.
Storage and reheating instructions
Storage: Allow leftover fries to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Avoid stacking them tightly, as trapped moisture can make them soggy.
Reheating: For best results, reheat the fries in a 425°F oven for 8–10 minutes, spreading them out in a single layer on a prepared baking sheet. Flip once halfway through to help them crisp back up. An air fryer also works great — reheat at 375°F for 3–5 minutes until hot and crispy. Avoid reheating fries in the microwave, as it will make them soft and limp rather than crispy.
Freezing: Fries can be frozen with a little prep. For best results, freeze them before baking: soak, dry, season, and spread the fries in a single layer on a cookie sheet, then freeze until solid before transferring to a freezer-safe container. They’ll keep for up to three months. Don’t thaw frozen fries before baking — they’ll turn mushy. Bake straight from frozen at 475°F for 25–30 minutes, flipping halfway, until crisp and golden. Fully baked fries can also be frozen, but the texture won’t be quite as crispy when reheated.
Oven baked French fries FAQ’s
Soaking removes excess starch from the potatoes, which helps the fries bake up crisp instead of soft or gummy.
Yes. Drying the potatoes thoroughly is key to crispy French fries. Any moisture left on the surface will cause them to steam instead of roast.
Yes, parchment paper works well and helps prevent sticking, though the fries may not brown quite as deeply as they do on a sprayed pan.
Common causes include overcrowding the pan, using too much oil, or not drying the potatoes enough after soaking.
Tried This Recipe? Let Me Know!
⭐️⭐️⭐️⭐️⭐️
If you made these oven baked French fries, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
More French fry serving suggestions
Crispy Oven Baked French Fries
Ingredients
- 3 large russet potatoes cut lengthwise into even sized sticks
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Kosher salt and black pepper to taste
Instructions
- Place the cut potatoes in a large bowl. Cover with cool water. Soak the potatoes for 30 minutes.
- Preheat the oven to 475°F.
- Lay out a layer of paper towels. Spread the potatoes out in a single layer over the paper towels. Blot with additional paper towels.
- Dry out the large bowl and return the potatoes to the bowl. Drizzle the potatoes with the olive oil and season with the garlic powder, salt, and pepper. Toss the fries to coat them evenly in the oil and salt.
- Spray a large baking sheet (or sheets) with a layer of cooking spray. Arrange the potatoes in an even single layer on the sheet(s).
- Bake the fries for 20 minutes. Flip the fries, then return them to the oven and bake them for an additional 5 minutes or until the fries are golden brown.
- Season with additional salt and pepper if desired.
Video
Notes
- Cut the potatoes as evenly as possible so they cook at the same rate.
- Soaking the potatoes is key for crispy fries — don’t skip it.
- Dry the potatoes thoroughly after soaking to prevent steaming in the oven.
- Avoid using too much oil; excess oil will make the fries soggy instead of crisp.
- Use two baking sheets if needed to keep the fries in a single layer.
- For best texture and flavor, season lightly before baking and add more salt immediately after the fries come out of the oven.
- Serve right away for maximum crispiness.
These oven baked French fries are one of those recipes I come back to again and again. The simple soaking-and-baking method really does make a difference, and the result is fries that are crisp on the outside and fluffy on the inside without any deep frying. They’re easy enough for a weeknight but good enough to serve with company — and once you taste them fresh from the oven, it’s hard to believe how simple they are.