Crispy on the outside, soft and creamy on the inside, these 3-ingredient Crispy Oven Fries are easy to make. Whip up a few dipping sauces like honey mustard, Ranch Dressing with Yogurt or Bourbon BBQ Sauce to take these Oven Baked French Fries over the top! This recipe is vegetarian, vegan and gluten free.
French Fry Comfort Food
I used to work at a burger joint when I was in high school. The cooks’ method of preparing french Fries included soaking fry cut potatoes, with skins on, in big vats of water. They’d soak for hours, before draining the fries, then fry upon order. Crisp on the outside, creamy on the inside, just what you want a fry to be.
Now, I’m a fan of thick cut and fried french fries, but frying at home just isn’t going to happen. With this recipe, there’s no need to fry anyway.
The Key to Perfect Crispy Oven Fries
The key to crispy oven fries lies in the type of potato used and preparation method employed. For a creamy interior and crispy exterior use the right types of potatoes (non waxy) and par boil the potatoes to remove some of the starch.
Par boiling is a process used to pre-cook food partially so that cook time is later reduced. Also, and in this case, so that the interior and exterior of the potatoes cook evenly at a high temperature.
Par boiling, as opposed to a long cold soak, speeds the preparation process along in this recipe.
The Best Potato for This Recipe
There are several varieties of potatoes for Baked Oven Fries you can use. My favorites for this recipe are Russet, Yukon Gold and Maris Piper. Because of their high starch content, they tend to have a fluffier interior after cooking than waxier potatoes.
Oils I Tested
Concerned about smoke point, I tested three different oils for this recipe: extra virgin olive oil, melted virgin coconut oil and avocado oil. I like them all and none of them reached their smoke point at the baking temperature 450F. For the coconut oil, I couldn’t detect its coconut flavor.
At a Glance: How to Make Crispy Oven Fries
- First, slice the potatoes into 1/4″ (ish) batons.
- Second, par boil the potatoes and soak.
- Third, drain. Allow potatoes to set, to steam off. Pat the potatoes dry.
- Fourth, transfer potatoes to sheet pans, toss with oil.
- Last, bake.
These fries are delicious with a mixture of sea salt and smoked paprika hot out of the oven. Enjoy ASAP with fry sauce du jour, as their crispness fades as they cool.
Traci’s Tips
- This recipe is for four servings, about four small potatoes will do (one potato per person). The recipe is easily halved for two servings.
- For optimum crispy, give the potatoes plenty of room to bake. Make sure the potatoes do not overlap or touch on the pans.
- I’ve included several fry sauces in the recipe, however, Jalapeno Aioli, Smoky BBQ Sauce, Creamy Guacamole with Sour Cream and Pesto Aioli all make fabulous dips as well.
- The fry sauces can be made at least a week ahead. Store in lidded containers in the refrigerator.
Crispy Homemade Oven Fries
Ingredients
For the Fries:
- 1 1/2 lbs Russet, Yukon Gold or Maris Piper Potatoes about 4 small potatoes
- 2 1/2 Tbs Extra Virgin Olive Oil or Melted Coconut Oil
- 1 tsp Fine Sea Salt
To Finish:
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Smoked Paprika
For the Sauces (optional):
- Honey Mustard: 6 Tbs Yellow Mustard + 2 Tbs Honey whisk together
- Quick Aioli: 6 Tbs Mayo + 2 tsp Minced Garlic + 1 Tbs Lemon Juice + Pinch of Salt whisk together
- Spicy Sauce: 6 Tbs Mayo + 4 Tbs Sriracha adjust heat to taste, whisk together
- Homemade Yogurt Ranch Dressing
Instructions
- Preheat oven to 450F (232C) and arrange the oven rack to the center. Line two sheet pans with parchment paper. Set aside.
- Scrub the potatoes, removing any eyes that may have developed. Leave skin on (or remove if desired). Cut potatoes into 1/4"(ish) (.6cm) batons. Place into a large Dutch oven or stock pot. Cover with water by 1" (2.5cm). When the water just comes to a boil, remove pot from heat, set a timer and allow the potatoes to soak in the hot water for 8-9 minutes. When ready, the potato should be tender but not easily broken. Drain. Allow potatoes to set and steam off for about 5 minutes.
- Meanwhile, while the potatoes are steaming off, place the sheet pans into the oven to preheat.
- Carefully transfer potatoes in batches to tea towels and pat dry. The potatoes are tender at this point so handle them gently.
- Remove the sheet pans from the oven, place the potatoes on the sheet pans and gently toss with olive or coconut oil (be careful, the pan is hot!). Space the fries so they are not crowded or touching. Place the sheet pans back in the oven and set a timer for 15 minutes. Flip the fries over, rotate the pans and bake for another 9-12 minutes. The fries are done when golden with a few darker spots. Sprinkle with about half the salt/paprika mixture while hot, if using. Toss. Adjust seasoning if desired. Share with dipping sauce(s) or simply ketchup.
I use the over often for baking fries but never tried par boiling them Great idea Question, what about using the air frier instead of the oven?
Hi Phil! The air fryer is not an electric I have so I’m not sure how this recipe would turn out. If you give it a try, please keep us posted!
I did mine at 425 as that’s the highest temperature that parchment paper can take.
Add a splash of vinegar to the water to make the fries a bit sturdier and less grainy
Thank you for your tip, Sophia.
Finally! I have been testing many different ways to make oven fries that are crispy on the outside and tender on the inside without a lot of oil…and without a lot of work. Tastes great!
Loved it – never thought to parboil the potatoes. I added seasoned sliced onions when I placed them in the oven. It was delicious.
Hi Karen! Hooray! Thank you for your note. Seasoned sliced onion sound delicious!
oh man, i consider myself the go-to girl for oven fries, but i never considered parboiling the potatoes first. thanks! btw do you think this method would work for sweet potato and/or parsnip fries? thanks!
Hey S! I hope you like the par boiling technique! I’m not sure about sweet potatoes, but for parsnips, I bake them straight from raw. I’ve never considered par boiling them! Maybe I’ll give it a go!
Fried food is an indulgence but definitely not something I’m up for making at home! Thanks for the how to’s on making my oven baked fries even better. Looking forward to a stretch of rain free weather here. Hoping my planters will dry out a bit…of course it’s the year I decided to try a lot of succulents! Hope you have a great holiday weekend. Enjoy your farmer’s market offerings.
Indulgence indeed. And I can’t even remember the last time I had real french fries lol! Succulents are on my short list… they are SO beautiful! Hope your weekend is restful and beautiful Jean!