Baked French Fries

Ingredients

• 907 g (2 pounds)russet potatoes or Yukon Gold potatoes
• 60 ml (1/4 cup)olive oil
• 1 teaspoonItalian seasoning
• 1 teaspoonsalt
• 1/2 teaspoonground black pepper
• 1/2 teaspoongarlic powder

Instructions

1. 1

   Cut the potatoes

   Fill a large bowl with ice water. Cut the potatoes lengthwise into strips 0.8–1.3 cm thick, aiming for an even size. As you finish each potato, put its raw strips straight into the water.

2. 2

   Soak the fries

   Once all the potatoes are in the bowl, leave them to soak for at least 30 minutes while you heat the oven. They can soak for several hours if needed.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F), or 190°C (375°F) if using convection. Set out one large or two medium rimmed baking sheets.

4. 4

   Dry the potatoes

   Lay a clean tea towel on the baking sheet. Drain the fries in a colander and tip them onto the towel. Wrap the towel around them and press gently to remove excess moisture, then take away the towel, leaving the fries on the sheet.

5. 5

   Season the fries

   Drizzle the fries with olive oil, then add the Italian seasoning, salt, black pepper and garlic powder. Alternatively, use Cajun fry seasoning.

6. 6

   Arrange in one layer

   Toss the fries until evenly coated with oil and seasoning. Spread them out in a single layer on the baking sheet, with space between each fry. Arranging them in rows can make it easier to flip them in batches.

7. 7

   Bake until crisp

   Bake for 20 minutes. Use a large, flat metal spatula to turn the fries in batches and separate any that are touching. Bake for another 10–20 minutes, until they reach your preferred colour and crispness.

8. 8

   Serve while hot

   Serve the fries hot with your favourite dipping sauce.

What are baked French fries?

French fries are a familiar American-style side of cut potatoes, usually fried until golden. This oven-baked version keeps the classic potato-and-seasoning combination but uses a baking sheet rather than a deep fryer.

Soaking and thoroughly drying the strips, then giving them room on the tray, are the key steps for getting browned edges and a soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 201 calories, 3g protein, 28g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat. Protein is modest and comes mainly from the potatoes; serve the fries with a protein-rich main and a vegetable side for a more balanced plate.

Choose and cut the potatoes

Potato choice: Russet potatoes are suggested for this recipe, with Yukon Golds as an alternative. Both work well when cut into evenly sized strips.

Even pieces: Aim for strips 0.8–1.3 cm thick. Consistent sizing helps the fries cook at a similar pace.

Why soak the fries?

Soaking: The recipe calls for at least 30 minutes in ice water, with the option to leave the potatoes for several hours. This is a useful make-ahead window while the oven heats.

Drying: Press the drained fries gently in a clean tea towel to remove surface moisture. Wet fries can make it harder for the outside to brown in the oven.

Give the fries room

Spacing: Arrange the seasoned fries in one layer and make sure they are not touching. Use two medium trays if the fries do not fit comfortably on one large sheet.

Turning: Flip the fries after the first 20 minutes, working in batches with a broad, flat metal spatula. Separate any pieces that have come together before returning them to the oven.

Look for your preferred finish

Timing: After the initial 20 minutes, bake for another 10–20 minutes. The final time depends on the colour and crispness you prefer.

Doneness: Look for golden-brown edges and a tender centre. Keep an eye on the fries during the extra baking time so you can take them out when they suit your taste.

Season and serve

Seasoning: Italian seasoning, salt, pepper and garlic powder give the fries a savoury finish. The recipe also suggests Cajun seasoning as an alternative.

Serving: Bring the fries to the table hot with your favourite dipping sauce. They also make an easy side for a burger, sandwich or other casual meal.

Recipe notes & tips

• Cut the strips as evenly as possible so they cook at a similar rate.
• Start soaking each potato as soon as it is cut.
• Allow at least 30 minutes for the soak, or leave the fries in the water for several hours if needed.
• Dry the drained strips thoroughly before adding the oil and seasonings.
• Leave space between fries on the baking sheet to help them crisp.
• Check the colour and texture during the final 10–20 minutes of baking.

Variations

• Cajun seasoning: Swap the listed seasonings for Cajun fry seasoning, as suggested in the method.
• Yukon Golds: Use Yukon Gold potatoes instead of russets.
• Garlic-forward: Keep the garlic powder and adjust the other seasonings to taste.
• Italian herbs: Use the Italian seasoning for a distinctly herby finish.
• Dipping sauce: Serve with your preferred sauce for dipping.

Common mistakes to avoid

• Uneven strips: Cut the potatoes to a consistent thickness so smaller pieces do not finish much sooner.
• Skipping the soak: Leave the cut potatoes in ice water for at least 30 minutes before baking.
• Damp potatoes: Press the fries gently in a clean tea towel to remove excess moisture.
• Crowded tray: Spread the fries across one large or two medium baking sheets so they are not touching.
• Uneven seasoning: Toss the fries well to coat them with the oil and seasonings.
• Turning too late: Flip the fries after 20 minutes, then continue baking until they reach your preferred finish.

How to store

Refrigerate leftover fries in a covered container and use within 3–4 days. Reheat in an oven until hot to help restore some crispness; they may be softer than freshly baked fries.

Frequently asked questions