Baked French Fries

Ingredients

• 2russet potatoes, skins on
• 30 ml (2 tablespoons)olive oil (or rapeseed oil)
• 2.5 ml (1/2 teaspoon), or to tastesalt

Instructions

1. 1

   Cut the potatoes

   Scrub the potatoes and pat them dry. Cut each into slices 1 cm (3/8 inch) thick, then cut the slices into fries of the same thickness.

2. 2

   Soak the fries

   Put the fries in a bowl and cover them with cold water. Leave them to soak for 15 minutes.

3. 3

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a rimmed baking tray with baking parchment.

4. 4

   Dry the potatoes

   Drain the fries and dry them very thoroughly with a clean tea towel or kitchen paper. Transfer them to the prepared tray.

5. 5

   Add oil and salt

   Drizzle the olive oil over the potatoes and sprinkle with salt. Toss to coat them evenly.

6. 6

   Space them out

   Arrange the fries in a single layer on the tray, leaving a little space between each one so they can crisp as they cook.

7. 7

   Bake until crisp

   Bake for 25–30 minutes, until the fries are golden brown and crispy.

What are baked French fries?

French fries are potato batons, commonly served as a side in the United States and elsewhere. This oven-baked version keeps the familiar contrast of a crisp outside and fluffy middle without deep-frying.

Russet potatoes are a good fit because their starchy flesh bakes up soft inside. A brief soak and careful drying help prepare their surfaces for the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 5g protein, 38g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the potatoes contribute a modest amount of protein. Balance the plate by serving a portion with a protein-rich main and vegetables.

The potato and the cut

Russet potatoes: their starchy texture suits a fluffy centre, while leaving the skins on adds a rustic finish. Scrub them well before cutting.

Even batons: cut each fry to about 1 cm (3/8 inch) thick. Keeping the pieces similar in size helps them cook at a similar rate.

Why soak and dry?

Cold-water soak: the recipe gives the cut potatoes 15 minutes in water. Drain them thoroughly afterwards.

Thorough drying: remove as much surface water as possible with a clean towel or kitchen paper. Wet fries can steam rather than brown, so dry them before adding the oil.

Getting a crisp finish

Oil and salt: toss the fries until they are evenly coated, rather than leaving pools of oil on the tray. The salt seasons the potatoes as they bake.

Room to brown: spread the fries into one layer with a little space between them. If they are crowded, they are more likely to soften than crisp.

Timing and doneness

Oven heat: bake at 220°C (425°F) for 25–30 minutes. The exact time can vary with the size of the fries and how they are spaced.

Look for golden-brown colour and crisp edges as the recipe's cues for doneness. Check near the end of the baking time and take the tray out when they reach that stage.

Serving ideas

Serve the fries straight from the oven as a side dish or snack, while the edges are at their crispest. They work alongside burgers, sandwiches or a simple salad.

For a more filling plate, pair them with a protein-rich main and vegetables. Add dips at the table so the fries stay crisp until serving.

Recipe notes & tips

• Cut the fries to a consistent thickness so they finish baking at roughly the same time.
• Use a clean towel or kitchen paper to remove water after soaking.
• Toss the potatoes well so the oil and salt cover them evenly.
• Leave a little space between fries on the tray to encourage browning.
• Check the fries at the 25-minute mark and continue baking if they are not yet golden and crisp.

Variations

• Use rapeseed oil: substitute it for the olive oil as suggested in the ingredient list.
• Season with pepper: add freshly ground black pepper with the salt before tossing.
• Add garlic: sprinkle a little garlic powder over the fries before baking.
• Try dried herbs: toss the potatoes with dried rosemary or thyme along with the oil.
• Serve with a dip: offer ketchup or another favourite dip on the side.

Common mistakes to avoid

• Uneven cutting: fries of different thicknesses cook at different rates, so aim for consistent 1 cm batons.
• Skipping the soak: leave the cut potatoes in cold water for the stated 15 minutes.
• Leaving them damp: dry the fries very well before coating them with oil.
• Crowding the tray: arrange the fries in one layer with a little room between each piece.
• Taking them out too soon: bake until golden brown and crispy, checking between 25 and 30 minutes.

How to store

Refrigerate leftover fries in a covered container and use within 3–4 days. Reheat in an oven until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions