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Easy Oven Fries Recipe – perfectly seasoned french fries, baked in the oven, crispy on the outside, soft on the inside.
Oven fries were my favorite growing up, and to be honest, they still are. I don’t own a deep fryer and I don’t fry at home anymore, but these baked fries deliver everything I want: crispy edges, soft centers, simple seasoning, and almost no mess.
This is the method I’ve used for years, and it never disappoints.
If you want real french-fry flavor without frying or special equipment, this recipe is a keeper.
Why You’ll Love This Recipe
- Still delicious when cold
- Crispy outside, soft inside
- No deep fryer or air fryer needed
- Basic ingredients you already have
- Easy seasoning that works every time
- Scales well if you are feeding a crowd
When I was a child, when someone asked me what my favorite dish was, I would always say “french fries”. I love potatoes.
These Turmeric Roasted Potatoes, Roasted Red Potatoes and Garlic Parsley Smashed Potatoes are the perfect example.
What You Need To Make Oven Fries
- Oregano
- Medium starch potatoes (Yukon Gold or Russet)
- Olive oil or avocado oil
- Salt, pepper
- Paprika
- Garlic powder
- Onion powder
Ingredient Notes
Potatoes
Medium starch potatoes are ideal. Yukon Gold gives flavor and a creamy interior. Russet works well too.
Oil
Olive or avocado oil adds flavor without greasiness.
Spices
Paprika brings color and mild smokiness. Adjust quantities to taste. If you like only salt, that also works.
How To Make Crispy Oven Fries
- Peel potatoes if desired. Cut into 1/4-inch matchsticks.
2. Soak in cold water for 15 to 30 minutes. This helps remove surface starch.
3. Rinse and dry thoroughly. Drying is essential.
4. Heat oven to 425 F / 220 C. Line a baking sheet with parchment.
5. Toss potatoes with oil, salt, and spices.
6. Spread on the sheet, leaving space between fries.
7. Bake 15 minutes. Flip. Bake 15 to 20 more minutes until golden and crisp.
8. Rest 5 minutes, then serve.
Tips For Success
- Cut fries evenly so they cook evenly
- Soak to remove starch for a crisp exterior
- Dry very well before seasoning
- Do not crowd the pan
- Flip halfway
- Small rest on the sheet helps final crisping
If your fries are not crisping, they were either still wet, crowded, or undercooked.
Seasoning Variations
• Chili + cumin
• Smoked paprika
• Parmesan + herbs
• Cajun
• Lemon zest + rosemary
Air Fryer Option
Same method (soak + dry + season).
Air fry at 380-400 F (193–204 C) for 12-20 minutes, shaking once or twice.
Storage + Reheat
Cool fully. Refrigerate 3–4 days.
Reheat in a hot oven or air fryer until crisp again.
Microwave works but fries will soften.
Best Potatoes For Oven Fries
Medium-starch potatoes bake up crisp outside and soft inside.
Best options:
• Yukon Gold
• Russet
Serving Suggestions
Serve with ketchup, mayo, fry sauce, or your favorite dip.
Pairs well with:
• Honey Mustard Chicken Thighs
• Baked Pork Chops
• Grilled Steak
• Burgers
FAQ
Highly recommended. It removes starch for better texture.
Optional. Skins add texture.
They either weren’t dried well enough or were crowded on the tray.
Yes. Use two sheet pans.
Yes, but parchment makes cleanup easier and helps prevent sticking.
Yes for best browning.
Yes, but they will be softer and less crispy due to lower starch.
What to serve these with?
Easy Oven Fries (Crispy + Simple)
Ingredients
- 2 large Russet or Yukon Gold potatoes, peeled and cut into 1/4-inch matchsticks
- 1/2 tablespoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive, avocado, or vegetable oil
Video
Instructions
- Soak cut potatoes in cold water for 15 to 30 minutes.
- Rinse and dry very well.
- Heat oven to 425 F / 220 C. Line a baking sheet with parchment.
- Toss potatoes with spices and oil.
- Spread on sheet with space between pieces.
- Bake 15 minutes. Flip. Bake 15 to 20 minutes more until crisp outside and tender inside.
- Rest 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! everyone loved them- I did take the less salt advice- did 4 big potatoes and 1 tsp salt, could have used a touch more once done, but really good! seasonings are perfect!
Sooo salty! (Coming from a salt lover!)
Will definitely make again , but will cut the salt in half