Everyone should know how to make Oven French Fries because they're super delicious, perfectly crisped, easy and low fat. (Though you'd never know it!)
Do you love French fries?
Wanna make them today?
Me too!
Yet, do you want to make a big pot of oil super hot and risk making a big greasy mess? Me neither! This is exactly why I'm going to show you how to make oven roasted French fries!
They are crisped to perfection on the outside, and soft and creamy inside. You won't be able to get enough!
Benefits of oven French fries:
- They're mess-free.
- They're super delicious, even without being dunked in oil!
- They are low fat fries!
Off we go . . . .
Baking French Fries in the Oven
We're using awesome Russet potatoes.
You can peel them or not, it's your call.
I love them both ways. Leaving the skin will create a slightly earthier flavor. (If you don't peel them, wash them very well.)
It's quick and easy to slice the potatoes.
For even cooking, it's important to try to make the slices about the same size.
I like ¼ inch sticks.
The potatoes will soak in an ice bath for 1 to 2 hours.
(Soaking them in ice water removes some of the starch and helps to create more crispness.)
When the potatoes are removed from the ice water, they are dried on a kitchen towel.
When you add the olive oil, you'll only want enough to lightly coat them. The fries won't reach their potential crispness with an excess of oil.
The incidental result of this -- low fat fries!
The potatoes will roast until they're golden brown.
Then we'll spread them out to cool a bit before serving.
And there you have it! Now you know how to make oven roasted French fries! Perfectly crispy, low fat fries, no less!
Hungry for more fries?
- Halloumi Fries
- Curry French Fries
- Smoky Chipotle Parmesan French Fries
- Spicy Roasted Daikon French Fries
- Spiced Avocado Fries Recipe
- Chile-Lemon Purple Sweet Potato French Fries
- Herb Garlic Parmesan Fries
How to Make Oven French Fries
Everyone should know how to make Oven Roasted French Fries because they're super delicious, easy to make, and they're lower in fat fries too.
*Please note that 1.5 hours of the prep time, is inactive.
- 2 (approximately 1 pound) Idaho Russet potatoes
- olive oil ((see instruction no. 7))
- salt and freshly ground black pepper
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Fill a large mixing bowl with ice water. Set aside.
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Peel the potato — or not. It’s your call.
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On a clean dry surface, slice about ¼-inch off one of the sides of the potato to create a base.
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Sit the potato on the base, and cut in into approximately ¼ inch slices. Then stack them on top of each other and cut through them to make approximately ¼ inch sticks. Immediately submerge the sticks into the bowl with ice water. Set aside, and let them soak for 1½ hours.
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About 15 minutes before you remove the potatoes from the water, preheat the oven to 450°F.
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When you remove the potato sticks from the ice water, place them in one layer on a clean dish towel. Then place another clean dish towel on top, and gently press to dry the potatoes completely.
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Line a baking sheet with parchment paper and add the potato sticks. Drizzle them with olive oil and season generously with salt and freshly ground black pepper. Use your hands to be sure they’re all coated with the oil. (You only want enough oil to lightly coat them, there should not be any excess.)
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Spread the potatoes out in one layer on the parchment-lined baking sheet. It’s important that they aren’t touching each other. (Depending on how many potatoes you’re using, this might require more than one baking sheet.) Place the baking sheet in the preheated 450°F oven. Roast until the bottoms of the potato sticks are golden brown, about 15 minutes. Then flip them over and roast the other side, about 15 more minutes.
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While the potatoes are roasting, line a large plate, platter or another baking sheet with a double layer of paper towels and set it aside.
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Remove the baking sheet from the oven and “pour” the fries onto the paper towel-lined plate. Quickly taste to see if they need more seasoning, and if so, season to taste with more salt and pepper. (Here’s How to Season to Taste.) Spread them out on the towel to cool a bit before serving.
Calorie count is only an estimate.
Arthur in the Garden!
Yummy!
valentina
Yummy is right. Thank you Arthur! 🙂
David
This is exactly my method - except I preheat the roasting pan for early and extra crisping. They are sooo good! I am glad you reminded me of these, as I haven't made them in ages! xo David
valentina
Awesome, David. Love that you do it this way too -- and I'll be preheating the pan next time. Great idea!
David Scott Allen
As ever — your post is so timely! Once again, I gad forgotten about this recipe — even though I used to make these fries all the time. I will be making them tonight to go with our grilled flank steak. (Till now, I was defaulting to mashed…)
valentina
Oh I love being timely. 😀 Yay! Makes me happy you like these, David. Thank you. 🙂 ~Valentina
Alexandra (Figs & Feta)
Wow- these look absolutely delicious! Great method- I'm going to try this next time fries are on the menu! 🙂
valentina
Thanks, Alexandra! Enjoy! 🙂
Sippitysup
Perfection. Truly. GREG
valentina
Thank you, Greg!!!
Christina
Holy cow do I want fries now!!! These are perfect, Valentina! Just need these and some HP Sauce and I'm in heaven!
valentina
Christina, thank you!! XO
valentina
awesome, I love it!:-)
Miley
These are the worlds best fries Ive ever had. From now on I will cook these any time of the day.
valentina
Thanks so much, Miley! So happy you liked them! 🙂
Miley
Do you have any other amazing recipes to try I'd love to make something else.
And sorry if I'm bothering you.
valentina
Hi Miley, of course you're not bothering me! What sort of recipes are you interested in? Here's another popular French Fry recipe: https://staging.cookingontheweekends.com/smoky-chipotle-parmesan-french-fries/
Karen (Back Road Journal)
I'm going to try your tip of soaking the potatoes…your fries look great.
valentina
Thanks, Karen! Enjoy! 🙂
cintia yukari
Look so delicious!
valentina
Thank you! 😀
Bev
Do you have to use oil?
valentina
Hi there, I haven't made these with anything other than the oil. However, I think clarified butter could be a good alternative. LMK if you try it and how it goes. 🙂
Marcia Byrnes
Have you tried using a little corn starch before the oil?
valentina
Hi Marcia. I haven't. What does it do? 🙂