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. [New VIDEO below!]

Close up of healthy baked oven French Fries on a platter.

Baked French fries recipe

If you follow me on Instagram stories, you’re probably familiar with these fries, as I tested the recipe a gazillion times to get them just right. We can’t stop making (and eating!) them – they’re the perfect side dish no matter the season. The kids are obsessed and think these fries are better than deep-fried. The secret? It’s all about the flavor. 

Healthy baked French fries

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 before baking, giving them a rich, addicting flavor.
  • 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.

Vegan French fries

For vegan oven fries, simply omit the Parmesan cheese. If you’d like, you can sprinkle the fries with nutritional yeast (which will provide umami complexity, similar to the cheese). 

What are the best potatoes for baked french fries?

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. 

How to cut potatoes into fries

Process shot showing how to cut potatoes into french fries.

Cut the potato lengthwise into 1/4-inch planks. Lay the planks flat on your cutting board, then cut them into 1/4-inch strips. Done! 

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?

  1. Soak the potatoes in very hot tap water for 10-15 minutes.
  2. Drain the potatoes, then use a kitchen towel to pat them very dry.
  3. Drizzle the fries with olive oil and add seasonings, then spread them in a single layer on a large baking sheet.
  4. Bake the fries at 450˚F for 35 minutes, flipping them over after 20 minutes.
Process shot showing uncooked French fries arranged in a single layer on a baking sheet.
Process shot showing crispy baked oven fries on a baking sheet.

Why do you soak potatoes for French fries?

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, helping them to crisp up. Using very hot tap water helps to form a slight skin on the fries, which also aids in crisping them up. 

Process shot showing a bowl of uncooked french fries soaking in hot water.
Process shot showing soaked French fries drying in a kitchen towel before baking.

How do you serve oven baked fries?

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. 

Platter of baked French fries with a hand dipping a fry in aioli.

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. 😍

Can you make oven fries ahead?

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 oven and heat the fries until warmed through and crisp (about 5 minutes). Sprinkle with the parmesan and herbs, and serve. 

Close up of oven fries on a baking sheet sprinkled with herbs and parmesan.

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). 

Tips for making this oven fries recipe:

  • You’ll need a large baking sheet (13×18-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.
Close up of a hand holding two crispy baked oven fries.

FAQ

How do you make oven fries 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.

What can I do with leftover French fries?

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.

Are baked oven French fries gluten free?

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.

Close up of a hand dipping a baked French fry into aioli.

Other easy side dishes to try:

Easy weeknight meals you might like:

Don’t forget dessert!

Watch the video!

Get the recipe!

The Best Baked Fries Recipe with Parmesan & Herbs

These are the ultimate (healthy!!) baked French Fries. They’re crispy on the outside, fluffy in the center, and they get showered with parmesan and herbs. It’s important to soak the fries in very hot tap water—this will remove some of the surface starches and start to create a skin on the fries, making them crispier on the outside. Also, be sure to dry them thoroughly before cooking (otherwise they won’t crisp up). If you want to really take the fries over the top, drizzle them with a bit of truffle oil (or sprinkle them with truffle salt) when they come out of the oven. Serve the fries on their own or with aioli or ketchup for dipping.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: baked french fries recipe, easy baked oven fries, oven fries recipe
Servings: 4 -6 people

Ingredients

  • 1 1/2 pounds Russet potatoes (2-3 potatoes)
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon granulated garlic
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped chives
  • 1/4 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 1/4-inch thick planks, then cut them into 1/4-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

Do Ahead: The baked fries are best right out of the oven, but you can make them up to 2 hours in advance. Follow the directions, roasting the fries until crisp (don’t add the herbs or parmesan). Leave them 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 oven and heat the fries until warmed through and crisp (about 5 minutes). Sprinkle with the parmesan and herbs.
Storage: Refrigerate any leftover fries in an airtight container and reheat in a hot oven or toaster oven until crisp (5-10 minutes).
Tips:
  • You’ll need a large baking sheet (13×18-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!).

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