Best Baked Fries

Ever since I started cooking, I’ve eaten at restaurants less. And since that change, one thing I’ve really missed is crispy fries. They’re so hard to recreate at home (especially without a deep fryer which most home kitchens do not have (or need).

But this recipe for Baked Fries, oh baby. You get perfectly seasoned french fries, crispy on the outside, creamy on the inside. It’s delicious. They’re so easy to make in the oven too, no messy deep frying required! The recipe takes about 50 minutes, but don’t fret — it’s mostly hands-off time in the oven and it could not be simpler. These Baked Fries are the best accompaniment to any summertime dinner!

close up of crispy golden brown potato wedges on parchment paper surrounded by flecks of salt and pepper

How to Make Baked Fries At Home

Prepare the Potatoes

First, preheat the oven and cut the potatoes into matchsticks or wedges. 

Cutting Matchsticks Fries

I like to cut yukon potatoes into ½ inch slices longways, then lay it down flat and slice each layer vertically into ¼ inch matchsticks (measurements are approximate, it’s more important to aim for even pieces than for a certain measurement). 

Cutting Potato Wedges

Cut the potatoes in half and then cut each half in half. Then slice each long quarter into 2-3 wedges. Again. It’s more important to aim for even pieces for even cooking. 

Then, throw the cut potatoes onto a pan and season ‘em with olive oil, salt + pepper and some other simple spices and get it all mixed around with your hands! I like to keep it simple here with garlic powder, a little sage and some dried parsley. You can definitely get creative here. Add some garlic and onion powder, try some cumin and paprika, throw on some Old Bay (or New Bae) spice for a crab fry situation, use fresh herbs like rosemary, parsley, oregano or sage or include fresh smashed garlic in the mix. Use whatever you’ve got on hand!

potato wedges lined up on baking sheet

Bake the Fries

Then bake for 20-30 minutes on one side, flip the fries over and bake for another 10-20 minutes. Matchsticks will cook a little faster than the wedges because they’re skinnier so aim on the lower end of the cooking time for matchsticks and the upper cooking time for wedges. Just be sure to check on the fries throughout. We’re looking for golden brown edges and some golden brown puffs on the wedges.

Some Helpful Tips

Double the Baked Fries, Double the Fun

This recipe yields enough fries for about 2-3 people. If serving up to 4 or up to 6 people, you can easily double or triple the recipe. If you double the recipe make sure to use two baking sheets, and three for tripling the recipe. An important part of getting crispy fries is for all of them to have enough space to crisp and not steam.

crispy baked freis on parchment paper surrounded by salt and pepper

Serving Suggestions

These baked fries are best served immediately after cooking. Because of the longer bake time, I like to start prepping the rest of dinner, whether that’s chicken on the stove, steak on the grill or a side salad, right after the fries go in the oven. 

Chicken/steak on the grill or on the stove takes about 15-20 minutes to cook, so to get everything on the table at the same time, start cooking the meat about 20-30 minutes into cooking the fries. I really love these baked fries as a side to a grilling feast served with a simple side salad. To me, it’s the perfect casual summer dinner!

Reheating these Baked Fries

For reheating, I’d suggest throwing them in the oven or toaster oven at 350 for about 8-10 mins to get some of that crisp back. It’s a little more work than just tossing them in the microwave, but trust me it’s worth it for that crunch!

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

close up of crispy golden brown potato wedges on parchment paper surrounded by flecks of salt and pepper

Best Baked Fries

Crispy on the outside, creamy on the inside (oh and simple to make), these baked fries are the best addition to any summer cookout
Servings: 2
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins

Ingredients
  

  • 2 large yukon gold potatoes see note for chopping
  • 1 Tbs olive oil enough to lightly coat the fries
  • ½ tsp each salt + pepper
  • 1 tsp each garlic powder, dried sage, dried parsley

Instructions
 

  • Preheat oven to 400°F and get out a large baking sheet. (If doubling recipe, use two baking sheets)
  • Chop the potatoes into either matchsticks or wedges. See note for direction.
    Add the chopped potatoes to the pan, add oil and spices and mix around well with hands or tongs.
  • For matchsticks: Bake for 20 minutes, flip then bake for another 20 minutes. Sprinkle with a pinch of sea salt and serve!
    For wedges: Bake for 30 minutes, flip then bake for another 10-20 minutes. Sprinkle with a pinch of sea salt and serve!

Notes

Note on Cutting Potatoes:
  • Cutting Matchsticks Fries: I like to cut yukon potatoes into ½ inch slices longways, then lay it down flat and slice each layer vertically into ¼ inch matchsticks (measurements are approximate, it’s more important to aim for even pieces than for a certain measurement).
  • Cutting Potato Wedges: Cut the potatoes in half and then cut each half in half. Then slice each long quarter into 2-3 wedges. Again. It’s more important to aim for even pieces for even cooking.
Note on spices: Feel free to experiment with spices. Add some garlic and onion powder, try some cumin and paprika, throw on some Old Bay (or New Bae) spice for a crab fry situation, use fresh herbs like rosemary, parsley, oregano or sage or include fresh smashed garlic in the mix.
Course Appetizer, Side Dish
Cuisine American
Keyword 1 Hour, Dairy Free, Fall, Spring, Summer, Vegan, Vegetarian, Winter

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