Baked french fries are a healthy twist on a crunchy comfort food. They are still packed with flavor and will satiate all of the fried potato cravings.
These baked wedges can be seasoned simply with salt and pepper, or spice up to your desire. Dip these yummy fries in ketchup or ice cream, or try some other yummy dipping sauces like Homemade Ranch, Fry Sauce, or Honey Mustard Sauce. Mmmm!
A Healthier (But Still Delicious) Alternative
French fries are one of my guilty pleasures. I love potatoes, and fried potatoes are at the top of the list. We love to make these beauties at home. They are healthier, but do not sacrifice flavor. I might even say that I like them better than their fried counterparts.
The easiest way is to use a fry cutter, but if you don’t have one cutting into rustic wedges works just as well. Either way, these crispy sticks will taste delicious in your favorite dipping sauce.
We pair these with hamburgers, nuggets, BBQ chicken, and ribs to name a few. The kids are always thrilled to have fries on the dinner menu, and to be honest so am I – they’re our favorite side dish!
How To Bake French Fries
PREP. Preheat oven to 375°F. Line a baking sheet with foil and top with a cooling rack.
CUT. Cut each potato, lengthwise, into ⅜ inch slices. Then cut the slices into ⅜ inch thick sticks.
SOAK. Place the cut potatoes in a bowl and cover with water. Allow them to soak for 30 minutes. Soaking the potatoes for at least 30 minutes helps remove excess starch. Be sure that you pat them completely DRY before coating them so they don’t get soggy.
COAT. Add the sticks to a gallon Ziploc , along with olive oil, salt and pepper. Shake until the potatoes are evenly coasted. Spread the potato sticks in single layer on the rack set on the baking sheet.
BAKE. Place the baking sheet on the bottom rack. Bake for 20 minutes. Flip the fries and move the baking sheet to the top rack. Bake for another 10-15 minutes or until golden and crisp.
Dip them in:
Tips for Perfect Baked Fries
Make them crisp: One of the ways that you can help create a nice crisp fry is to keep the skin on. However, if you prefer you can peel the potatoes first.
Best way to slice: I like to cut my fries into the classic match stick fry. I don’t have a mandoline or a french fry cutter, but if you do, I would definitely use it. They save some time and help ensure evenly sized fries.
Seasonings: We went simple with this recipe using only salt and pepper as seasoning. Partly because we like to dip our fries and didn’t want them too flavored. However, you can easily add your favorite french fry seasonings. Such as
- Sprinkle with garlic salt
- Toss in taco seasoning
- Toss in cajun spices
- Spice them up with paprika or cayenne pepper
Make Ahead & Store
MAKE AHEAD. You can cut the potatoes the day before. Place them in the bowl of water and keep covered in the FRIDGE. Change the water every couple of hours.
There are a few extra steps that need to be taken in order to prep the fries to be stored in the FREEZER:
- Add water and salt to a large pot. Bring to a boil.
- Cut the potatoes into sticks while you’re waiting for the water to boil.
- Place a bowl of ice water next to the stove. Add ¼ of the potatoes to the boiling pot and cook for 2 minutes. Use a slotted spoon to move the position sticks from the boiling water directly into the ice water.
- Once the sticks have chilled, lay them out to dry.
- Boil, chill and dry all of the fries.
- Ater they have dried completely toss with oil and seasoning.
- Spread them in a single layer on a baking sheet lined with parchment paper. Place in the freezer
- Once the fries are solid transfer them to a freezer safe ziploc. Store in the freezer for up to 6 months.
- Bake at 425°F for 20-30 minutes or until cooked and hot.
Store Leftovers: Place leftovers in a Ziploc and keep in the fridge for a few days or in the freezer for up to 4 months.
Reheat: You can easily reheat fries in the oven (400°F for 5-10 minutes), on the stove top (heat a little oil in a skillet), or if you’re in a hurry, you can use the microwave.
For more tasty sides, try:
Baked French Fries Recipe
- 3 large russet potatoes
- 2 tsp vegetable oil
- seasoning salt
- Preheat oven to 375°F. Line a baking sheet with foil and top with a cooling rack.
- Cut each potato, lengthwise, into ⅜ inch slices. Then cut the slices into ⅜ inch thick sticks. (Using a french fry cutter makes this step easy and fast.)
- Place the cut potatoes in a bowl and cover with water. Allow them to soak for 30 minutes. This will release excess starches and make a fluffy fry. Drain water and pat the sticks dry.
- Add the sticks to a gallon Ziploc , along with olive oil, salt and pepper. Shake until the potatoes are evenly coasted. Spread the potato sticks in single layer on the rack set on the baking sheet.
- Place the baking sheet on the bottom rack. Bake for 20 minutes. Flip the fries and move the baking sheet to the top rack. Bake for another 10-15 minutes or until golden and crisp.