Finding the perfect oven-baked fries—crispy on the outside and tender on the inside—can feel like a small culinary mystery. They often come out either too soft or overly crunchy. This straightforward oven fries recipe delivers reliably crisp exteriors with fluffy centers, without extra fuss or deep-frying.
For best results, use russet (baking) potatoes. Sweet potatoes are tasty but typically don’t get the same crunchy exterior as a starchy russet. The key is uniform cutting, drying, and giving each fry plenty of space on the baking sheet so they roast instead of steam—this may require two baking sheets depending on the size of your pans.
If you have time and want an ultra-crisp result, parboiling or blanching before baking can help. That method yields excellent texture but adds an extra step. This recipe skips parboiling and still produces very satisfying oven fries in under an hour.
Serving suggestions: sprinkle with a little extra salt right after baking, toss with fresh herbs, or serve with your favorite dipping sauces.
For another option, try Loaded Whole30 Sweet Potato Fries (search for that recipe separately for a sweet potato variation).
- 1½ pounds russet potatoes (about 2 large)
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.
- Scrub the potatoes well and pat them dry. Cut each potato lengthwise into even ½-inch-wide sticks so they cook uniformly.
- Place the cut fries in a large bowl and pat them dry with a clean kitchen towel or paper towels to remove surface moisture—this helps them crisp.
- Toss the dried fries with the olive oil, 1 teaspoon of the kosher salt, and the black pepper until evenly coated.
- Arrange the fries in a single layer on a baking sheet lined with parchment paper, leaving space between pieces. Use a second baking sheet if needed so they are not crowded.
- Bake 25–35 minutes, turning once or twice during baking so they brown evenly. Bake until golden and crisp on the outside and tender inside—timing depends on your oven and how thick the fries are.
- Remove from the oven, taste, and sprinkle with the remaining ½ teaspoon kosher salt while still hot. Serve immediately.
- Cut fries to a consistent size so they cook at the same rate.
- Patting the potatoes dry and using parchment prevents excess moisture and sticking.
- If you prefer extra-crispy fries, parboil or steam the cut fries for 3–4 minutes, drain thoroughly, then toss with oil and bake—this step adds time but improves texture.
- Seasonings: swap black pepper for smoked paprika, garlic powder, or a pinch of cayenne for a spicy kick.
- Reheating: spread leftovers in a single layer on a baking sheet and bake at 400°F for 8–10 minutes to re-crisp.