Crispy, fluffy, and perfectly salty, our Oven Baked Fries are made with simple ingredients. Made crispy in the oven with an easy-to-follow parboiling technique, these homemade fries are a comforting side to your favorite burger or enjoyed on their own.
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French fries are a staple in our house. Cripsy, pillowy, and deliciously salty, they're a versatile side dish (although acceptable to eat them as a main) that goes with so many meals including burgers like our Homemade Big Mac, Grilled Greek Turkey Burgers or Parmiagiana Pork Burger.
It’s no secret that our eating philosophy is all about balance, and our Crispy Oven Baked Fries are just that — homemade fries baked in the oven! They're a simple, addictive, can't-get-enough-of-them recipe, so much so that we had to include them as a blog favorite in our debut cookbook, Eat With Us. And, they're probably our most cooked recipe to date!
Made with simple ingredients like russet potatoes, a little olive oil, salt, and chives, the key to crispy French fries made in the oven is parboiling and drying them before baking. The result is golden fries that are crispy on the outside and tender and fluffy on the inside – drooling yet?
Serve our Oven Baked Fries for Super Bowl or Game Day, on the side of any Sandwich Recipe, and of course, on its own – although we highly recommend dipping them in Homemade Big Mac Sauce.
Ingredient List
- Russet potatoes: the best potatoes for french fries. Look for potatoes with a long, uniform shape and minimal blemishes on the skin.
- Olive oil: extra virgin, for flavor and to make the fries crispy.
- Salt: kosher or sea salt.
- Chives: fresh chopped chives give a very subtle onion flavor to the fries.
Find the complete recipe with measurements below.
Recipe Steps: How to Make Oven Baked French Fries
1. Wash and cut the potatoes.
Preheat the oven to 450°F. Clean potatoes, cut them lengthwise into quarter-inch sticks, and place them in a medium pot.
2. Parboil the potatoes.
Cover the potatoes with water by one inch. Season generously with salt (2 to 3 teaspoons), place on high heat and bring the water to a boil for 3 minutes.
3. Drain and dry the potatoes.
Drain the potatoes well and transfer them to a clean towel. Pat the potatoes dry and place them in a bowl or back into the pot.
4. Season the potatoes.
Toss with 3 tablespoons of oil and season with a good pinch of salt, then transfer to a large baking sheet.
5. Bake the fries.
Bake for 20 minutes, then flip and bake for an additional 10 minutes. If the fries aren't crispy enough, bake the oven fries for additional time, in 3-minute intervals, until golden and crispy.
6. Season and enjoy.
Transfer the baked French fries to a bowl and season with another pinch of salt. Sprinkle with chives and toss until the fries are speckled with flakes of salt and chives.
Chef’s Tip
You can give the fries a bit of a "battered" effect by shaking them in the pot with the lid after oiling and seasoning them in step 4. This causes the fries to break up a little bit but coats the outside with a light layer of mashed potato.
Variations and additions.
- Poutine: Top the fries with cheese curds and hot gravy.
- Jerk fries: Toss the cooked fries in dry jerk seasoning.
- Big Mac French fries: Top the fries with cooked ground beef, cheddar cheese, lettuce, onions, pickles, and Homemade Big Mac Sauce.
FAQ
To ensure your fries are crisp on the outside and soft and fluffy on the inside, then yes, you need to parboil the potatoes before baking. Oven-baked fries that aren’t parboiled, will be tough and chewy.
Run the potatoes under cold water and scrub them with a vegetable brush (affiliate link). You can also use a clean sponge scrubber or even a dry towel to rub off any excess dirt.
As long as the sprouts are small and the potato is still firm, it is fine to eat. Just cut out the sprouts and prepare the potato as you would. If the potatoes are wrinkled and soft to the touch, then best to leave that sprouted potato.
Our go-to method for reheating fries is in a frying pan over medium heat, with a touch of oil, until crisp.
Um. Yes.
Recipe Card
Ingredients
- 2 lbs russet potatoes cut into ¼" sticks
- 3 tablespoon olive oil
- 1 tablespoon finely chopped chives
- 1 teaspoon salt
Instructions
- Preheat your oven to 450° F.
- Clean potatoes and cut lengthwise into quarter-inch slices. Cut quarter-inch sticks from each of those slices and place in a medium pot.
- Place potato sticks in a pot. Cover with cold water and add about 2 to 3 teaspoons of salt. Bring the potatoes to a boil for 3 minutes. Drain the water and ensure the fries are completely dry using a clean towel.
- Return the potatoes to a bowl and drizzle with olive oil and a pinch of salt. Toss to coat and transfer to a baking sheet.
- Bake for 20 minutes, then flip and bake for an additional 10 minutes. (If necessary, bake the oven fries for additional time, in 3-minute intervals, until golden and crispy)
- Once the fries are done, place in a bowl and season with additional pinch of salt and the chives. Serve with mayo and/or ketchup.
Meghan says
These fries are amazing. I have made them twice in the last three days! Thanks for sharing the recipe!
Chef Sous Chef says
Thanks Meghan! At least you don't need to feel guilty for eating these more than once 😉
sheenam | thetwincookingproject.net says
Thanks for sharing these tips! These potatoes look really amazing.
Chef Sous Chef says
Thanks Sheenam. We really love these fries and they have become a staple in our home.
Cindy Burkholder says
These fries are awesome! Have made them 3 times in the past week! So crispy. Our gratitude for a great recipe.
Chef Sous Chef says
Thanks so much Cindy! We're so glad you enjoyed them. They are in regular rotation for us too ?
Adam says
I was looking for a steak fries recipe calling for parboiling. Thanks! I cut my potatoes into wedges... I love that crispy edge they get.
Chef Sous Chef says
Hi Adam. That's wonderful. The parboiling definitely helps to achieved those crispy edges! Thanks for stopping by.
Kate Maloney says
This is my second time making them and they are perfect!! Best recipe I have found for oven fries.
Chef Sous Chef says
This is so wonderful to hear Kate. Thanks for taking the time to let us know how much you loved the fries!
Rebecca says
Absolutely fabulous recipe! My husband is constantly asking me to make these. Any experience freezing them after parboiling?
Chef Sous Chef says
Thanks Rebecca! It's a favourite in our house too! We have never tried to freeze them after the parboiling. If doing so, let them cool to room temperature then lay them in a single layer on a parchment-lined baking sheet and freeze them before transferring to a freezer-safe container. Good luck!
Megan says
Followed the recipe exactly. Fries came out the opposite of crispy.
Chef Sous Chef says
Hi Megan,
I appreciate you taking the time to comment. It can be frustrating if recipes don't work out as expected. Because these fries are parboiled and people's ovens are not consistent temperatures we included in Step 3 that if they are not done to place them in the oven for additional 3-5 minutes at a time until crispy. I hope you try them again and have better results. If you do try again, please let us know how they turn out. All the best.
AJ says
Hi there! Can you please clarify Step 2? Should the five minutes start as soon as you turn on the flame? Or do you mean bring the water to a boil, then let the fries boil for five minutes? Thanks!
Chef Sous Chef says
Hi AJ,
Thanks for the question. The 5 minutes will start once the water just begins to come to a boil.
Rob says
Just awesome
Philip + Mystique says
Thanks Rob! Appreciate you taking the time to comment and rate the recipe. We think they're just awesome too 😉
Rae says
We LOVE these! Perfectly crispy every time as long as I bake them about 15 minutes longer. My oven is a cheap piece of so-an-so. My favorite way to serve them is with sweet chili sauce for dipping! Sooooo good!