The Best Baked French Fries
- PREP 35min
- COOK 40min
- TOTAL 1hrs 15min
Here’s how to make the best baked french fries that are tender in the middle, caramelized, and crisp on the outside. Don’t skip soaking the rinsed and cut fries before baking them. Soaking the cut fries in cold water helps to remove excess starch from the potatoes. When you bake fries without soaking them in water, they tend to stick to each other and the baking sheet. They also bake up to be gummy and don’t crisp as well. Soak the fries for at least 30 minutes. If you want to do this step in advance, soak the fries in cold water in the refrigerator overnight.
You Will Need
French Fries
1 pound russet potatoes, 2 large potatoes
3 tablespoons vegetable oil or high-heat cooking oil
Seasoned salt (recipe below) or fine sea salt
Seasoned Salt (Makes about 1 tablespoon)
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
Baked French Fries
Adjust an oven rack so that it is towards the middle of the oven, and heat the oven to 375° Fahrenheit. If your oven has a convection setting, use it. You do not need to adjust the temperature. Set aside a large non-stick or anodized aluminum baking sheet; we prefer these because we can bake the fries directly on the baking sheet. If you do not have either, place a sheet of parchment paper or a silicone baking mat down onto your baking sheet to prevent sticking.
Scrub the potatoes and cut them into sticks about ¼-inch thick.
Submerge the potatoes in cold water and leave them to soak for 30 minutes. Drain and rinse, then pat the potatoes very dry. As a make-ahead option, you can soak the potatoes in cold water in the fridge overnight.
Rinse and dry the bowl used to soak the potatoes, and then add the fries to it along with three tablespoons of oil and 1 ½ teaspoons of seasoned salt (recipe below). If you are using plain sea salt, use 3/4 teaspoon. Toss well.
Spread the fries onto a baking sheet, and then bake, without moving them for 20 minutes.
Increase the oven temperature to 425° Fahrenheit. Bake until the fries are golden and crisp, another 15 to 25 minutes. I’m giving such an extensive range because it depends on how browned you like your fries, how crispy you like them, and how thick you cut them. Keep an eye on them. If most of your fries are not browned or crisp, leave them in the oven for another 5 to 10 minutes.
Wait to toss or move the fries around the pan until they are 25 to 30 minutes into the baking process, then give them a toss to promote even browning. I do this two or three times during the last 10 to 15 minutes so that all the fries have a chance to get crispy.
Make Seasoned Salt
Stir salt, pepper, paprika, garlic powder, and onion powder together. Store in an airtight jar. After making the French fries recipe, you will have some leftovers, but the seasoned salt will last in your spice cabinet for months. Use this on vegetables, meats, and seafood.
Adam and Joanne's Tips
- Airfryer French fries: Toss the soaked and dried fries with a tablespoon of oil and season with seasoned salt (or plain salt). You will need to cook the fries in batches. Place as many fries in the air fryer basket that will fit without them touching too much. Air fry at 375°F for 12 minutes or until crispy. Repeat with remaining fries. Just before serving, place all the fries back into the air fryer (it is okay if they touch this time), and air fry for another 2 to 3 minutes or until they crisp up again. Serve.
- Make-ahead, freezer-friendly fries: Freeze the baked fries in a single layer on a baking sheet. When they are completely frozen, transfer them to a freezer-safe container and freeze them for up to 6 months. Bake the frozen fries in a 425°F oven until hot and crisp.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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