Baked French Fries
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Baked French Fries

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My family makes these baked French fries often, like maybe once a week. We love them and they are so easy to make! I thought, I need to share this recipe!

It’s my daughter, Heidi’s well-known recipe, everyone asks her for the recipe and how to make them. We made them for dinner last night so we could take pictures. They were so delicious with our homemade hamburgers! Nothing quite like “burgers and fries” when it comes to a fun and tasty evening meal.

These are crisp on the outside and moist on the inside, the perfect French Fry! We grow Yellow Yukon potatoes, so it’s our favorite potato to use. You can use from 3-10 potatoes depending on how many people you plan to feed. I’ll show you how it all comes together.

We have a big family and they drop in often for dinner, so today I used 10 potatoes. They were consumed so quickly we wished we’d made a few more. It’s nice because we only use olive oil and some spices to make them as flavorful as they turned out.

Baked French Fries

Baked French Fries

Kitchen Items You May Need

Ingredients – Baked French Fries

  • Potatoes: Potatoes are a nightshade vegetable and are grown for their starchy edible tubers. My favorite variety of potato for this recipe is the Yukon Gold potatoes, but any type will do! I have used Russet potatoes, red potatoes, and sweet potatoes.
  • Extra-Virgin Olive Oil: An oil made from pure, cold-pressed olives. It’s a less processed oil compared to regular olive oil. Loaded with antioxidants and heart-healthy fat.
  • All-Season Salt: A special blend of natural sea salt and herbs that adds a little extra flavor to the French fries.
  • Garlic Powder:  A spice created from dehydrated garlic. It is used to enhance the other flavors of the ingredients in the recipe.

Baked French Fries

Step One: Scrub the Potatoes – Allow to Dry

Scrub the potatoes, I use a vegetable scrubber. Let the potatoes dry on a hand towel or paper towels. Vegetables Scrubber

Baked French Fries

Step Two: Boil Water

Start your water boiling while you cut the potatoes. You will “blanch” your potatoes in this pan for 3 minutes.

Boil the Water

Step Three: Cut Potatoes into French Fry Shapes

Use a good knife to cut the potatoes into French Fry shapes.

Cut The Potatoes

Step Four: Preheat Oven WITH Cookie Sheet

Preheat your oven WITH the cookie sheet to (425°F ) = (218°C).

Heat Your Cookie Sheet

Step Five: Place Cut Potatoes in Strainer

Place the cut potatoes into a strainer in order to place the potatoes into the boiling water.

Baked French Fries

Step Six: Blanch Potatoes for 3 Minutes

Blanch the potatoes for 3 minutes in the boiling water.

Dip The fries for 3 minutes

Step Seven: Remove Strainer/Pan – Drain Potatoes

Remove the strainer /pan from the stove and let the potatoes drain.

Drain the fries

Step Eight: Place Potatoes on Towel to Dry

Place the potatoes on a towel to dry.

Pat the fries dry

Step Nine: Pat Dry Potatoes to Remove Moisture

Pat the potatoes dry with another towel in order to remove as much moisture as possible.

Dry the potatoes

Step Ten: Place Dried Potatoes into Bowl

Place the towel-dried potatoes into a bowl.

Baked French Fries

Step Eleven: Drizzle Potatoes with Olive Oil

Drizzle the potatoes with a little olive oil. You don’t want to drench the potatoes, a little oil is better. One of the reasons I like this recipe is the fact you aren’t deep frying the potatoes in oil. I may be wrong, but I feel this approach is a more healthy alternative.

Olive Oil

Step Twelve: Sprinkle Potatoes with Seasonings – Toss

Lightly sprinkle the potatoes with All-Season Salt and garlic powder. Toss until potatoes are well coated with the seasonings.

Baked French Fries

Step Thirteen: Remove “Heated” Cookie Sheet – Place Potatoes on Cookie Sheet – Bake

This is my favorite step, remove the “heated” cookie sheet from the oven and place the seasoned potatoes in a single layer on the cookie or baking sheet. You will hear the pan sizzle as you place them on the cookie sheet. This is exactly what you want to hear. Put the pan back into the oven. You’ll bake them for 20-25 minutes and flip the potatoes over and bake another 20-25 minutes, or until they are golden brown.

Baked French Fries

Finished Product

They should look like this when the potatoes are done. You will love these Baked French Fries!

Baked French Fries

Baked French Fries Recipe

5 from 4 votes
Baked French Fries
Baked French Fries
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Side Dish
Cuisine: American
Servings: 10 people
Author: Linda Loosli
Instructions
  1. Scrub the potatoes, I use a vegetable scrubber. Let the potatoes dry on a hand towel. 

  2. Start your water boiling while you cut the potatoes. You will "blanch" your potatoes in this pan for 3 minutes.

  3. Use a good knife to cut or slice the potatoes into French Fry shapes.

  4. Preheat your oven WITH the cookie sheet to (425°F ) = (218°C).

  5. Place the cut potatoes into a strainer in order to place the potatoes into the boiling water.

  6. Blanch the potatoes for 3 minutes in the boiling water.

  7. Remove the strainer /pan from the stove and let the potatoes drain.

  8. Place the potatoes on a towel to dry.

  9. Pat the potatoes dry with another towel in order to remove as much moisture as possible.

  10. Place the towel-dried potatoes into a bowl.

  11. Drizzle the potatoes with a little olive oil. You will not drench or soak the potatoes, a little oil is better.

  12. Lightly sprinkle the potatoes with All-Season Salt and garlic powder.

  13. This is my favorite step, remove the "heated" pan from the oven and place the seasoned potatoes on the cookie or baking sheet. You will hear the pan sizzle as you place them on the cookie sheet. This is exactly what you want to hear. Put the pan back into the oven. You will bake them for 20-25 minutes and flip the potatoes over and bake another 20-25 minutes or until they are golden brown. 

  14. You will love these Baked French Fries!

Linda’s Fry Sauce

Have you heard about the famous Utah Fry Sauce? Well, it’s for dipping these yummy fries, or putting the sauce on barbequed hamburgers. I have the recipe my family makes down below. Let me know if you like fry sauce.

A family-owned hamburger restaurant here in Utah is famous for its fry sauce, and is the first place where I heard about “Fry Sauce.” It’s called “Arctic Circle.” They make awesome food, my friends. Their milkshakes are called “Above the Rim” since the ice cream literally fills the cup to overflowing. They have to put a plastic cap with a hole in the top so you don’t get the goodies all over you.

My budget doesn’t warrant a lot of visits there, but sometimes I just need a ready-made hamburger from them, with fry sauce, of course. I’m not sure all their outlets offer this, but the one near our home has a special “Bag of Burgers” deal. You pay something like $7.95 and get five made-to-order burgers. What a deal! By the way, their Cherry Ricky drink is to die for.

Read More of My Articles  Homemade Hamburger Buns In One Hour

Ingredients – Linda’s Fry Sauce

  • Mayonnaise (or Miracle Whip): Also known as “mayo.” A thick and creamy sour dressing made of eggs, oil, vinegar, or lemon juice.
  • Ketchup (or BBQ Sauce): A tangy and sweet condiment that is made by mixing a tomato paste with sugar, vinegar, water, seasonings, and salt.
  • Dill Pickle Juice: The liquid in the jar of dill pickles. Adds a delicious sour flavor to the fry sauce.
  • Worcestershire Sauce: Typically made with vinegar, anchovies, molasses, onion powder, garlic powder, tamarind extract, chili pepper extract, and salt. It provides a savory, sweet, sour, and spicy addition to the fry sauce.
  • Paprika: Regular dried paprika is made by crushing dried chili peppers. It has a milder taste than smoked paprika. Also known as sweet paprika.
Homemade Fry Sauce
5 from 4 votes
Homemade Fry Sauce
French Fry Sauce
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Course: Side Dish
Cuisine: American
Servings: 2 cups
Author: Linda Loosli
Ingredients
  • 1 cup Mayonnaise or Miracle Whip
  • 2/3 cup Ketchup or BBQ Sauce (I use Ketchup)
  • 1 tablespoon Dill Pickle Juice
  • 1-1/4 teaspoon Worcestershire Sauce
  • 1 teaspoon Paprika
Instructions
  1. Grab a medium-sized bowl, combine the mayonnaise, ketchup, dill pickle juice, Worcestershire Sauce, and paprika.

  2. Whisk until smooth.

  3. This fry sauce will keep in the refrigerator for about a week in an airtight jar with a lid.

How do I store the leftover fries?

I store mine in an airtight container in the refrigerator for about 2-3 days.

How do I reheat them?

Let’s be real here, the microwave doesn’t cut it for reheating, right? If you can get the best results when you reheat them in the oven, an air fryer, or toaster oven to give them that little bit of crunch.

Can I freeze them after baking them?

I have never frozen them, we usually eat the whole batch. I can’t recommend something I haven’t done.

Are there any variations that can be made to these oven baked French fries?

I really love this baked French fries recipe as is! If you are interested in making changes, I would recommend any of the following.

  • Parmesan Crusted Cheese Fries – Sprinkle parmesan cheese on top of the fries before baking.
  • Herbed Baked French Fries – Toss with olive oil, rosemary, thyme, oregano and garlic powder.
  • Spicy French Fries – Toss with olive oil, chili powder, garlic powder and paprika.
  • Rosemary French Fries – Sprinkle the potatoes with rosemary along with the recommended amount of olive oil.
  • Smokey Flavored French Fries – Toss potatoes with olive oil, garlic powder, smoked paprika, onion powder, and sea salt.
  • Cheesy Bacon French Fries – After cooking potatoes as directed, remove and top with chopped pre-cooked bacon and desired cheese. Cook for an additional 5-10 minutes until cheese has melted.
  • Additional herbs or spices that may taste good – Chives, curry, fresh parsley, salt and black pepper, or French fry seasoning. The skies the limit!
  • Sweet Potato Fries – For those looking for a lower calorie alternative, use sweet potatoes in place of the potatoes. A sweet, savory and delicious option!

What potatoes are best to use when making baked French fries?

To be honest, I have tried a variety of potatoes over the years. It kind of depends on what texture and taste you are looking for when making your baked French fries. I love the taste and texture of Yukon gold potatoes. Here is a list of the other potatoes you can use and the outcome you could potentially expect.

  • Yukon Gold potatoes: A classic delicious potato. Known for its yellow flesh. When cooked, it has a creamy texture and rich buttery flavor. 
  • Russet potatoes: A potato commonly used in cooking. It has light brownish skin. When cooked, the flesh is fluffy, moist, and light. 
  • Red potatoes: A beautifully red-colored medium-sized potato with smooth, thin skin. Very flavorful flesh. 
  • Fingerling potatoes: A small potato in the shape of a finger. They have very thin and tender skin. When cooked, they have a very buttery, rich flavor.

Can I soak the potatoes in water instead of boiling them?

I really like the texture of the French fries when they are boiled first before baking. If you are interested in eliminating this step, you are welcome to soak the sliced potatoes in cold water for 30 minutes. The process of boiling or soaking potatoes, helps the baked fries to be crisp on the outside and have a soft, fluffy texture on the inside.

Both options also help to eliminate some of the starch from the potatoes. By doing so, it helps to create that crunchy outside texture and taste that we all love!

For maximum crispiness, make sure to completely dry the potatoes with paper towels before adding any seasonings or olive oil.

What can I serve with French fries?

  • Hot Dogs
  • Hamburgers
  • Steaks
  • French Dip Sandwiches
  • Grilled Cheese Sandwiches
  • Serve with ketchup, ranch dressing, or fry sauce
  • Honey Mustard

Interested in other ways to cook potatoes? Check out these delicious recipes!

Final Word

This recipe for baked french fries is my favorite way to make fries! Add some fry sauce and I’m in heaven! Is it just Utah, or do people have fry sauce where you live? I love to hear from you! It’s all about cooking from scratch and stretching our food budget, right? May God Bless this world, Linda

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10 Comments

    1. Hi Deborah, thank you for the 5 stars, my sweet friend! I hear you on the holiday weight, dang! I keep thinking about exercise, keyword, thinking! I need to get with it! LOL! Linda

    1. Hi Chris, thank you for the 5 stars, sister! It would all depend on how many spears you eat. One potato is approx. 160 calories I think. I use very little oil, I mean very little! The fry sauce, not sure about the calories! They are good plain! Linda

  1. 5 stars
    My family loves French Fries. We use a little Kosher Salt and nothing else. I will have to try the fries you make one difference I will make is to use a little corn oil instead of Olive Oil. I for some reason can’t use Olive oil myself although the family loves to use it. You would think a Jew would not be allergic to Olive Oil but hey Hashem makes us all different so I go with the flow.

    1. Hi Jackie, thank you for the 5 stars, my sweet friend! Corn oil will be awesome! I use very little oil, so keep that in mind. I tried to make these a little healthier. Except for the fry sauce! LOL! Linda

  2. Hi Linda,

    Do you have an ‘air fryer” yet? My son bought me one for Christmas, but I haven’t used it yet. He tells me it is the “Cat’s Meow”. (Remember that old saying??)
    I’m wondering how this recipe would turn out using an air fryer.??
    When you give it a try, please post the results.
    Hope you and yours are well and safe.

    Suzanne

    1. Hi Suzanne, I gave my air fryer to my grandson. Yes, they would work, you use very little oil in this recipe. The trick is blanching the potatoes and placing them on a HOT cookie sheet. As I remember we had to preheat the air fryer. Air Fryers are great for small portions and reheating certain foods. I’m sure you could use it! We’re doing well. Stay well, Linda

  3. 5 stars
    We have a version of fry sauce here in Minnesota, Equal parts ketchup
    and mayo swirled with a toothpick to look pretty 😉

    1. Hi Hazel, thank you for the 5 stars, my friend! Oh my gosh, I need to do the toothpick swirl! That would make it look so cute! It’s all about presentation, right? I love it, thank you for the tip! Linda

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