I tested this homemade baked French fries recipe a gazillion times to get it just right! The easy oven fries are crispy yet tender, and they have an incredible flavor thanks to a few simple ingredients (beware: the fries are seriously addicting!). Pair them with burgers, meats or fish, or devour them all on their own. I’ll show you the simple techniques for making perfect oven fries every single time. [Don't miss the step-by-step VIDEO below!]
Key ingredients
Even though this entire batch of healthy oven fries uses only two tablespoons of oil, the fries taste amazing thanks to a few key ingredients:
- Granulated garlic: the fries are sprinkled with granulated garlic (or you can use garlic powder) before baking, giving them a rich, addicting flavor. You could also try a sprinkle of chili powder for another flavor variation.
- Chives and parsley: if you’ve ever had onion dip with potato chips, you know how much chives love potatoes (and vice versa!). These fries are sprinkled with fresh chives and parsley when they come out of the oven, taking them over the top.
- Grated parmesan cheese (optional): freshly grated parmesan cheese is the icing on the cake, giving the fries an irresistible cheesy, umami flavor.
How to cut potatoes into fries
Cutting the potatoes into fries is easy! First, slice the potato lengthwise into ¼-inch planks. Lay the planks flat on your cutting board, then cut them into ¼-inch strips.
I don’t bother peeling the potatoes since I like the flavor and appearance of the skin (it also provides fiber and nutrients), but you can peel them if you prefer.
How do you make crispy baked French fries from scratch?
- Soak the potatoes in very hot tap water for 10-15 minutes.
- Drain the potatoes, then use a kitchen towel to pat them very dry.
- Drizzle the fries with olive oil and add seasonings, then spread them in a single layer on a large baking sheet.
- Bake the fries at 450 degrees for 35 minutes, flipping them over after 20 minutes.
Serving tips
These oven fries are delicious all on their own, but we love dipping them in aioli and/or ketchup (I’m all about the aioli, and my kids would revolt without ketchup). I often make a batch and serve them straight out of the oven on a big tray as an easy appetizer when we have friends over (they're always a huge hit!). You can also serve the fries as a side dish to just about anything: think burgers (we love them with these easy veggie burgers), sloppy joes, ribs, grilled or roasted meats (think steak frites!), mussels or fish.
Recipe variations
Baked truffle fries
To turn these fries into truffle fries, drizzle them with truffle oil or sprinkle them with truffle salt (to taste) right when they come out of the oven (before sprinkling them with the parmesan and herbs). Oh swoon.
Vegan French fries
For vegan oven fries, simply omit the Parmesan cheese. If you’d like, you can sprinkle the fries with vegan Parmesan or nutritional yeast.
How to store and reheat fries
Store leftover fries in the refrigerator for up to 3 days. Reheat the fries in a 400˚F oven or toaster oven until warm and crisp (about 5-10 minutes).
Additional tips:
- You’ll need a large baking sheet (13x18-inches) for this recipe (or you can use two smaller baking sheets). It’s important that the fries fit on the pan in a single layer (it’s okay if some are touching).
- Be sure to line or baking sheet with parchment paper, otherwise the fries will stick (I love these pre-cut sheets!).
- A thin spatula, such as a fish spatula, is a great tool for flipping the fries. The fries will be hot when you flip them, so be careful (you can let them cool slightly if needed).
- You can use Yukon Gold potatoes in place of the russets, but the fries won't be quite as light and crispy.
- Try the fries with this cool and creamy Herbed Aioli or with this Sriracha Mayo for dipping.
- If you like the fries, you've got to try these Easy Grilled Potatoes (they're a game changer!).
FAQs
I tested this recipe with several potato varieties, and the winner was a classic russet potato (also called Idaho). Russets turn crispy on the outside and stay fluffy in the center. You can also use Yukon gold potatoes, but since they’re denser than russets, the fries won't be quite as light and crispy.
Soak cut russet potatoes in hot water then dry them very well before baking. Use a large enough baking sheet so that the fries can fit in an even layer. Bake the fries until they are golden brown on the bottom, then flip them over and continue baking until they’re browned on the other side.
Soaking the potatoes in hot water is a critical step in this baked french fries recipe. The water rinses off excess starches on the surface of the french fries and also forms a slight skin, helping them to crisp up.
For the best flavor, season the fries with salt before and after baking. I prefer to use kosher salt, but you can go for a seasoned salt if you'd like.
Sprinkle the fries with salt immediately after they come out of the oven, while they are still hot. The salt will stick to the hot fries.
If your fries are soggy it could mean that they weren't thoroughly dried after soaking or that they were overlapping on the baking sheet. It could also mean that the fries simply weren't baked for long enough - return them to the oven and continue baking until crisp.
Baked fries are best right out of the oven, but you can make them a couple hours in advance. Follow the baked French fries recipe, roasting the fries until they're crisp on both sides (don’t add the herbs or parmesan). Leave the fries out at room temperature on the baking sheet (uncovered) for up to 2 hours. Before eating, slide the pan back into a 400-450˚F preheated oven and bake the fries until warmed through and crisp (about 5 minutes). Sprinkle with the parmesan and herbs, and serve.
Leftover fries can be reheated in an oven or toaster oven and eaten on their own, or you can smother them with cheese, chili or stews. You can also chop up leftover fries and throw them in frittatas, soups and veggie scrambles.
Yes, these baked fries are gluten free! They can also easily be made dairy free and vegan, meaning the fries can please everybody at the table.
Serve the fries with these main dishes:
- Healthy Sloppy Joes
- Gluten Free Veggie Burgers (EASY!)
- Pulled Pork Sandwiches
- Smoked Ribs
- Quinoa Burgers
- Smoked Pork Butt
Watch the video!
Get the recipe!
The Best Baked Fries Recipe with Parmesan & Herbs
Ingredients
- 1 ½ pounds Russet potatoes (2-3 potatoes)
- 2 tablespoons extra virgin olive oil, divided
- ½ teaspoon granulated garlic or garlic powder
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- ¼ cup freshly grated parmesan cheese (optional)
Instructions
- Preheat the oven to 450˚F (230˚C). Line a large baking sheet with parchment paper.
- Slice the potatoes lengthwise into ¼-inch thick planks, then cut them into ¼-inch strips (I don’t peel the potatoes, as I like the flavor and appearance of the skin, but you could peel them if you prefer). Transfer the potatoes to a large bowl and cover them with 1-2 inches of very hot tap water. Let sit 10-15 minutes. Drain the potatoes, rinse them well, then pat them very dry using kitchen towels.
- Drizzle 1 tablespoon of the olive oil over the parchment-lined baking sheet. Spread the potatoes over top, and drizzle them with the remaining 1 tablespoon of oil. Sprinkle with the granulated garlic, and season well with salt and pepper. Toss well to coat the potatoes, then spread them in a single layer (it’s okay if the potatoes are touching but they shouldn’t be overlapping—you can use 2 baking sheets if needed).
- Roast the potatoes until they're golden and crisp on the bottom, about 20 minutes. Remove the pan from the oven, and using a large spatula, flip the fries over. Spread them in an even layer, redistributing the fries as needed (moving any lesser-cooked ones to the edges where it’s hotter)—be careful, they’re hot!
- Put the pan back in the oven and continue roasting until the potatoes are golden on all sides and crisp, about 15 minutes longer. Immediately season the hot fries with more salt, and sprinkle with the parsley, chives and parmesan. Toss to coat. Serve hot.
Notes
- You’ll need a large baking sheet (13x18-inches) for this recipe (or you can use two smaller baking sheets). It’s important that the fries fit on the pan in a single layer (it’s okay if some are touching).
- Be sure to line or baking sheet with parchment paper, otherwise the fries will stick (I love these pre-cut sheets!).
- A thin spatula, such as a fish spatula, is a great tool for flipping the fries. The fries will be hot when you flip them, so be careful (you can let them cool slightly if needed).
- You can use Yukon Gold potatoes in place of the russets, but the fries won't be quite as light and crispy.
- For a vegan version, omit the parmesan cheese (you can sprinkle the fries with a bit of nutritional yeast for a similar umami flavor, if you'd like!).
- Try the fries with this cool and creamy Herbed Aioli or with this Sriracha Mayo for dipping.
- If you like the fries, you've got to try these Easy Grilled Potatoes (they're a game changer!).
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
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Jenni Pacific says
I am trying this out tonight and can't wait!!!!!
Nicki Sizemore says
Hooray! I hope you enjoyed, Jenni!
cat says
Super excited to try these! Just a note: Hot tap is the most efficient way to extract lead from pipes if they are lead soldered. Cold water heated for a bit in the micro or stove top would be safer.
Nicki Sizemore says
Great tip, especially for folks in older houses!
Barbara keylor says
Thank you
Jenny Spencer says
These were AWESOME! They looked exactly like yours do and they looked and tasted like they came out of a restaurant! I loved how they were oven baked instead of fried, so it was so much healthier and delicious. The parm took these fries over the top, and the herbs brightened the fries in a beautiful way.
These were so good, that they vanished in seconds!
Thank you,
Raine xo
Nicki Sizemore says
I'm so thrilled you liked the fries, Raine (and I agree, the Parm takes them over the top!). 🙂
Ginger says
Ah! Can't wait to try this. I've always make baked "fries" at home, but am psyched to try the soaking method for more crispiness! Do you have any tips for crispier sweet potato fries??? Hope you are well! XO
Nicki Sizemore says
Hi Ginger, so great hearing from you!! I hope you like the fries (the soak really helps). Sweet potatoes have a different starch content, so the soak isn't necessary. I find that spacing them out on a baking sheet, and baking them at a slightly lower temperature (400) for longer gives me the best results. Take care, and please keep in touch!