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French Fries {Oven Baked}
5 from 12 votes

French Fries {Oven Baked}

This oven-baked French fries recipe uses russet potatoes cut into half-inch sticks, soaked in hot water to remove starch, then dried thoroughly before roasting in vegetable oil. The fries bake covered initially to steam, then uncovered to crisp and brown evenly. Seasoned simply with salt and freshly ground black pepper, these fries develop a golden texture without frying, yielding crispy edges and tender centers.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 4
Course: Side Dish
Cuisine: Belgian

Ingredients

  • 1 1/2 lbs russet potatoes cut into even sticks nearly 1/2-inch thick, about 3 medium
  • 1/4 cup vegetable oil or peanut oil
  • salt freshly ground
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 475 degrees. Place potatoes in a large bowl and cover with hot tap water. Let soak for 10 minutes.
  2. Drizzle the oil onto a rimmed 18 by 13-inch baking sheet (preferably non-stick), tilt to evenly coat.
  3. Drain potatoes well then evenly spread out onto several layers of paper towels. Spread more paper towels over top and pat and press to dry thoroughly.
  4. Evenly sprinkle oiled baking sheet with 3/4 salt and 1/4 tsp pepper (if oil pooled in areas then tilt pan to spread even before salting).
  5. Spread potatoes into an even layer onto prepared baking sheet leaving space between them. Cover baking sheet tightly with aluminum foil. Bake 5 minutes, then remove foil and continue to bake until spotty golden brown, about 15 minutes.
  6. Scrape potatoes loose from pan with a thin metal spatula then turn to opposite side. Spread even. Continue to bake until fries are golden, about 7 - 10 minutes longer. Spread potatoes on paper towels to drain. Season with additional salt if desired.

Notes

  • Use peeled russet potatoes cut evenly about 1/2 inch thick for consistent cooking.
  • Soak potato sticks in hot water before baking to remove excess starch for crisper fries.
  • After draining, thoroughly dry the potatoes with paper towels to prevent sogginess.
  • Covering the fries during early baking steams them for tenderness before crisping uncovered.
  • Careful flipping halfway helps achieve even browning and crispness across all fries.