How to make Fries in the Oven with this crispy Oven Fries recipe that makes the best homemade oven baked fries every time!
I have tried making perfect, homemade oven fries for a while now. I’ve had soggy fries, burnt fries, mushy fries, and fries that stuck to the pan. Nothing worked quite like this recipe—they came out golden, crisp, and delicious!
My kids LOVE these fries! Even my picky 5-year-old gobbles them up every time we have them with our dinner. I like serving them with my Root Beer Pulled Pork or Bacon Wrapped Hot Dogs. They’re also delicious with this Sugar-Free Ketchup recipe or Spicy Sriracha Mayo Sauce recipe.
If you’re feeling super decadent, you can even dress these fries up with crispy crumbled bacon, shredded cheddar cheese, freshly chopped chives, and sour cream. YUM!
How to Make Fries in the Oven:
Making crispy baked oven fries at home is easy. First, peel the potatoes and cut them in wedges. Next, soak the potato wedges in warm water for 30 minutes. Then, brush a baking sheet with oil and spring it with salt and pepper. Place the potato wedges on the baking sheet and bake for 20 minutes. Finally, flip the wedges and bake for another 15 minutes or until they are golden brown.
Cook’s Note – Homemade Oven Fries:
- To change up the flavor of these fries, try sprinkling the baking sheet with seasoning salt or cajun seasoning in step 3 below instead of salt and pepper.
- Instead of olive oil in this recipe you can use peanut oil, vegetable oil, or canola oil.
Disclosure: This Oven Baked Fries recipe includes affiliate links.
Cook’s Tools – Oven Baked Fries:
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THREE YEARS AGO: Slow Cooker Root Beer Pulled Pork
Crispy Baked Oven Fries
- 3 russet potatoes about 24 ounces total
- 5 Tablespoons peanut oil divided
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- chopped fresh parsley for garnish, optional
- Move oven rack to the middle position and preheat the oven to 475 degrees F.
- Peel the potatoes and cut them lengthwise into even sized wedges. Put the potato wedges into a large mixing bowl and cover the potatoes with hot water (somewhere between 90-100 degrees). Soak the potatoes for 15-30 minutes.
- Brush a rimmed baking sheet with 4 tablespoons of peanut oil and sprinkle the sheet evenly with salt and pepper; set aside.
- Drain the potatoes, and spread them out onto a clean kitchen towel and pat dry.
- In a clean, dry bowl add the potatoes and toss them with the remaining 1 tablespoon of peanut oil.
- Place the potato wedges on the prepared baking sheet and arrange them in a single layer. Cover the baking sheet tightly with foil and bake for 5 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the bottoms of the potatoes are spotty golden brown.
- Use tongs and flip each potato wedge over. Continue baking until the oven fries are crisp and golden, about 8-15 minutes. Season the fries with salt and pepper to taste and garnish with parsley (optional). Serve.