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Baked french fries with herbs and parmesan on parchment paper with ketchup.
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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, sriracha mayo 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


  • 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)


  • 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.


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).
  • 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!).