Seasoned French Fries

A Crispy, Oven-Baked Side Dish That Goes With Everything

Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right.

While restaurant fries are usually deep-fried, my mom often made a homemade version right in the oven. They were simple, budget-friendly, and always disappeared quickly from the dinner table.

Russet potatoes work beautifully for this recipe because they bake up fluffy on the inside while developing a lightly crisp exterior. A short soak in cold water removes excess starch and helps the fries brown nicely in the oven.

Baking them at home means you can control the seasoning, skip the deep fryer, and still enjoy that comforting, golden goodness. These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf, pork chops, or fried chicken.

Ingredients:

4 large Russet potatoes, (cut into fries or wedges)
1/4 c. olive oil 
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder

Directions: 

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Wash the potatoes thoroughly. You may leave the skins on for extra texture and flavor, or peel them if you prefer.

Slice the potatoes into fries or wedges about 3/4 to 1 inch thick. A French fry cutter works well, but a sharp knife works just fine.

Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and dry them very well. A salad spinner works nicely for this step, followed by patting them dry with a clean kitchen towel.

Transfer the dried potatoes to a large bowl. Drizzle the olive oil over the top and toss until the fries are evenly coated.

In a small bowl, combine the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Spread the fries in a single layer on the prepared baking sheet. Avoid overcrowding so the fries can crisp up properly.

Bake for 20 minutes.

Increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice during baking, until they are golden brown and cooked through.

Remove from the oven and serve hot. Taste and add additional salt if desired.

Tips for Best Success:

• Soaking the potatoes in cold water helps remove starch and improves crispiness.
• Dry the potatoes very thoroughly before adding oil to prevent steaming in the oven.
• Arrange the fries in a single layer so they roast instead of steam.
• Use a heavy baking sheet for the best browning.
• The thicker the fries, the longer they will need to bake.

Variations and Substitutions:

• Sweet potatoes can be used instead of Russet potatoes.
• Add a pinch of cayenne pepper for a little extra heat.
• Parmesan cheese can be sprinkled over the fries during the last few minutes of baking.
• Italian seasoning or smoked paprika can be used for a slightly different flavor.

Serving Suggestions:

Oven-baked French fries pair well with many classic comfort foods.

Serve them alongside burgers, sandwiches, grilled chicken, or meatloaf.

They are also delicious with dipping sauces such as ketchup, ranch dressing, barbecue sauce, or garlic aioli.

For a simple meal, serve the fries with a fresh salad and a sandwich.

How to Store:

Allow leftover fries to cool completely.

Store them in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 400°F oven for 5–8 minutes to help restore their crispness.

Frequently Asked Questions:

Do I have to soak the potatoes first?
Soaking is recommended because it removes starch and helps the fries become crispier.

Can I make these fries without oil?
Oil helps the fries brown and crisp, but you can reduce the amount slightly if desired.

What potatoes are best for French fries?
Russet potatoes are ideal because they bake up fluffy inside and crisp outside.

Why aren’t my fries crispy?
They may have been too crowded on the pan or not dried well enough before baking.