Oven Baked French Fries

Ingredients

• 900 g (2 pounds)baking potatoes
• 2 tablespoonsextra-virgin olive oil (or canola or vegetable oil)
• 1/2 tablespoondried herbs, such as oregano, parsley or thyme, with garlic powder if desired
• 2–3garlic cloves, minced
• 1/4 teaspoonsalt, preferably coarse
• 1/8 teaspoonfreshly ground pepper
• 1–2 tablespoonsfresh parsley leaves, finely chopped, optional

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Cut the potatoes

   Peel the potatoes and cut them into 1 cm matchsticks or wedges. You can cut them thicker or thinner if you prefer; aim for similar sizes so they cook evenly.

3. 3

   Soak and dry

   Put the potatoes in a large bowl and cover with warm water. Leave them to soak for at least 10 minutes, then drain well and pat dry with paper towels until completely dry.

4. 4

   Season and bake

   Put the dry potatoes in a large bowl. Add the oil, dried herbs, garlic, salt and pepper, then toss to coat. Arrange them separately on a baking tray lined with parchment paper, without overcrowding. Bake on the lowest oven rack for 30–40 minutes, turning the potatoes halfway through with a spatula or tongs, until browned.

5. 5

   Finish the fries

   Toss with the fresh parsley and, if desired, additional salt and pepper.

What are oven-baked French fries?

French fries are potato batons cooked until tender inside and browned outside; this version roasts them in the oven rather than deep-frying them. The name is associated with the long-running French-or-Belgian debate over the origin of fried potatoes.

Here, soaking and drying the cut potatoes before roasting helps prepare them for the oven, while garlic and herbs add flavour without complicating the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 5g protein, 41g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while the olive oil supplies most of the fat. The potatoes also provide the bulk of the protein, though the amount per serving is modest; serve the fries with a protein-rich main and vegetables to round out the plate.

Choosing the potatoes

Baking potatoes: their starchy texture suits fries that are soft within and capable of browning at the edges. Peel them as directed, then cut batons or wedges to your preferred thickness.

Even cuts: try to keep the pieces a similar size. Small or thin pieces may brown faster than larger ones, so check the tray as it nears the end of the baking time.

Why soak and dry them?

Warm water: the recipe soaks the cut potatoes for at least 10 minutes before baking. This step fits between cutting and seasoning, so allow enough time for it.

Dry thoroughly: drain the potatoes well and pat them with paper towels until no surface moisture remains. Dry pieces are easier to coat evenly with oil and seasonings.

Seasoning and arranging

Oil and herbs: toss the potatoes with olive oil, dried herbs, minced garlic, salt and pepper so the seasoning is distributed over the pieces. Canola or vegetable oil can be used instead of olive oil.

Room on the tray: line the tray with parchment and arrange the potatoes separately rather than piling them together. If they are crowded, they are less likely to brown evenly.

Browning and doneness

Low rack: bake at 230°C on the lowest oven rack for 30–40 minutes, as specified in the method. Turn the fries halfway through to expose different sides to the heat.

Visual cue: look for browned surfaces at the end of baking. The exact time can vary with the thickness of the cuts, so use the stated range as a guide and check the pieces.

Serving ideas

Serve the fries hot as a side with burgers, sandwiches or a main dish that would suit a herby potato side. Add the optional chopped parsley just before serving for a fresh finish.

For a more balanced plate, pair a serving with a protein-rich main and a green salad or another vegetable.

Recipe notes & tips

• Cut the potatoes to a consistent thickness so the pieces cook at a similar rate.
• Pat the soaked potatoes completely dry before adding the oil and seasonings.
• Use a tray large enough to arrange the potatoes in a single, uncrowded layer.
• Turn the fries halfway through baking for more even browning.
• Add the optional fresh parsley after baking to keep its flavour fresh.

Variations

• Change the oil: use canola or vegetable oil instead of extra-virgin olive oil.
• Choose dried herbs: use oregano, parsley or thyme for the dried herb mix.
• Add garlic powder: include it in the dried herb mix if you like a stronger garlic seasoning.
• Make wedges: cut the potatoes into wedges instead of matchsticks, keeping the pieces as similar in size as possible.
• Finish with parsley: toss the baked fries with the optional chopped fresh parsley.

Common mistakes to avoid

• Uneven cuts: different-sized pieces cook at different rates, so aim for similar thicknesses.
• Skipping the soak: leave the cut potatoes in warm water for at least 10 minutes as directed.
• Leaving them damp: pat the potatoes completely dry before tossing them with oil.
• Crowding the tray: arrange the pieces separately so they have room to brown.
• Forgetting to turn: flip the fries halfway through baking to help them cook evenly.

How to store

Refrigerate leftover fries in a covered container for up to 3–4 days. Reheat them in a hot oven until warmed through; they may be less crisp than when freshly baked.

Frequently asked questions