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Crispy Oven Fries

Crispy Oven Fries

French fries are my weakness. I’ll admit it, the thought of a crispy, salty fry makes my mouth water. However, I really don’t like frying French fries, notย  because of the nutritional aspect, but because it is pretty messy and time consuming.ย  Instead, I would make oven fries and that too turned into a big mess; they were always soggy.ย  After hearing about another technique I thought I would give it a try. The key is to actually boil the sliced potatoes before baking them. The result is a crispy, golden brown french fry.

Crispy Oven Fries

Print Recipe
Serves 4 Prep Time: Cook Time:


  • 2 pounds of russet potatoes (about 5 potatoes); can be peeled or unpeeled the decision is yours; sliced into 1/2 inch strips
  • 4 cups of water for boiling
  • 1 teaspoon salt
  • 2 tablespoons of olive oil
  • 1 tablespoon of seasoning salt (I like Johnny's)
  • Nonstick cooking spray



Preheat oven to 400 degrees Fahrenheit.


In a pot big enough to hold the water and the sliced potatoes, add water and potatoes; bring the potatoes to a boil; once the water starts boiling add the salt; cook until the potatoes are 3/4 of the way done, about 4 minutes. You should be able to insert the tips of a fork, but it should be a little tough to remove it. (Note: If you are unsure, it is better to under cook the fries at this point, otherwise they may get too soft)


Remove from heat and strain, place under running cold water for a few seconds to stop the cooking process. Strain. Place on a paper towel and pat dry.


In a bowl big enough to fit the fries, add the fries, olive oil and seasoning salt. Gently stir to combine.


Spray a cookie sheet with nonstick spray and lay the fries out in a single layer. Place in the oven; cook for 15 minutes.


After 15 minutes, remove from the oven and turn the fries. Return to oven for 10 more minutes.


After 10 minutes broil for 5 minutes. You can broil for longer depending on how crispy you like your fries.


Once you get the technique down it is really easy to change this recipe to suit your tastes. I've used simple kosher salt and freshly ground pepper. I also made cajun fries by substituting 1 tablespoon of Cajun seasoning for the seasoning salt. Enjoy!

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  • I am a Family Consumer Science teacher and I teach my 8th grade about the 7 major cuisines that influence American Eating…..So, here’s a little bit of trivia for you. Did you know that French Fries aren’t French at all?

    There is a story about how french fries got their name was that some service men were served some ‘pomme frites’ and were wowed about potatoes being fried like that….and referred their friends that they needed to get some of those ‘french fries’…apparently Belgians were speaking French at the time of that war……nowadays french refers to the actual ‘cut’ of the fry…as opposed to curly, steak, shoe string, etc. Just thought, I’d set you straight….you can take the teacher out of school but you can’t take the teacher out of me…LOL

  • hahaha well Thank you Jenny! I better move these out my french food cuisine section!

  • JM

    Wow, made these last night they came out great! Had them with your chicken finger recipe too, which is also great!

  • Yay! I am glad that you enjoyed these and the chicken finger recipe, can’t go wrong with that combination! :)

  • Amy

    Genius! I must try this soon.

  • Niya

    Jamie Oliver uses a similar technique, only he heats the lightly oiled pan in the oven 5 minutes before the fries are parboiled – then he transfers the still steaming fries out of the water and onto the hot tray. I find this helps form a lovely crispy outside while keeping the centers creamy.

  • Thanks for posting this technique! I’ll definitely try it.

  • I recently discovered this trick and made some amazing sweet potato “fries”. They are so delicious this way!! Love it :)

  • Great photo! Looks really great, I use a similar technique to make my oven fries. Why do you run the potatoes through cold water after parboiling them? Thanks..

  • Thanks Amy!
    That sounds like a great trick Niya. I’ll have to give that a try the next time I make them. Thanks!
    You’re welcome maggie!
    Thank you stephchows!
    Thanks Porkygourmand. I find that if I run some cold water over them it stops the cooking process and helps prevent the fries from getting too soft when I cook them.

  • Wow I’m concerning about the same thing too!
    Frying french fries just doesn’t sound too healthy for me,
    But I just adore your oven fries,
    I will definietely give it a try sometimes!

  • Thanks Cindy! I hope you enjoy them as much as we do!

  • This sounds like a great way to make perfect oven baked fries. I really like the shape. I always have a problem with them sticking to the tray. But I think this technique will work.

  • Thanks Abby! I used to have the same problem, I would end up leaving half of the potato on the tray, never fun. But I think the oil on the potatoes as well as the non-stick spray really helps.

  • Another great recipe! You rock! :)

  • Thanks finsmom! :)

  • I will be doing this technique with sweet potato fries soon. Sounds Great!

  • Thanks The Wind Attack!

  • I hope you enjoy them as much as we do gina!

  • Lindy

    Just made these today for side with hamburgers, it was fantastic! Thanks for the great recipe.

  • You’re welcome Lindy! I am glad to hear that you enjoyed these!

  • alicia

    Sounds great. I have read recipes for baked fries where you soak the potatoes in salted water to get come of the starch out. Would this need to be done with this recipe?

  • Thanks Alicia! While I have heard that that helps, I didn’t do that when I was making this recipe. So I don’t think that you would need to do it. Hope this helps!

  • Jaime

    These were incredible! I tried them tonight with Buffalo Turkey Burgers; I only used sea salt rather than seasoning salt because of all of the spice in the burgers. Thanks for the recipe.

  • You’re welcome Jamie!Sea salt seems like the perfect seasoning for the fries especially with buffalo turkey burgers. Mmm….buffalo turkey burgers.

  • a

    15 minutes on both sides burned the hell out of my fries.

  • A- It is important to note that despite being set to a certain temperature oven temperatures can always very. Because of this adjustments to the cooking time may need to be made occasionally. I recommend checking on what you are cooking to prevent things from burning.

  • bonnie

    I love making oven sweet potatoe fries as well as oven french fries and what helps them not stick to the pan is using the silpat silicone mat. I look forward to trying the parboil method.

  • Mary

    Serendipity! Tonight is my weekly family dinner, and grandson is bringing the fish he caught this past weekend to fry — but I’ve been trying hard to convert us all to healthier cooking, and I don’t want a meal of fried fish, fried hushpuppies and fried potatoes! Turned on the computer planning to find a recipe for baked fries — and the first email opened had your potatoes as a Stumble-upon item! So, we’re having those, plus a lot of raw foods: tomatoes, cantaloupe, celery, bell peppers, strawberries, blueberries and even avocado. Thanks a lot for the recipe. Will also include my one sweet potato along with the Russets.

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  • Jaime

    I’m confused. You think this is less messy and time consuming then putting some oil in a pan, heating it, and then dunking cut potatoes in it?…. The parboil method alone seems as messy and time consuming and that’s just one step?

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  • Melissa

    Great recipe, will definitely make again. We did a flip after initial broil and broiled again for a few minutes, as your post suggests, to get them more crispy. Best oven french fry recipe I have tried. Will this technique work for sweet potato fries? It seems I can never get them crispy enough in the oven.

  • Melissa- I’ve never tried sweet potato fries this way. Perhaps I’ll give it a try soon.

  • I am trying these now. A lot more work than deep frying, and really, with the oil in the pan and on the potatoes, how much different nutritional outcome are we getting from just frying them in the first place? This method is MUCH more time consuming. This method involves: wash, cut, boil, rinse, dry, coat, bake, flip, bake, broil. Compared to deep frying on the stovetop: wash, cut, fry, done. Unless they turn out phenominal, I think I’ll just keep up with the old method, but, thank you for sharing your method as it may meet someone’s needs- I was just hoping for something a little more convenient than how I used to do it.

  • Gisele

    Olive oil should not be used for baking or frying

  • Pam

    Just made these. Absolutely amazing. These are now my families go to fries!

  • So happy to hear that Pam!

  • LogikalThinker

    tell that to all the renowned chefs around the world


    Made it an it turned out great.. thank you

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