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, not  because of the nutritional aspect, but because it is pretty messy and time consuming.  Instead, I would make oven fries and that too turned into a big mess; they were always soggy.  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 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!

Leave a Comment

  • Reply
    July 2, 2018 at 1:08 am

    Delish! I used baking paper and they didn’t stick , and didn’t need the extra spray of oil. 🙌
    I mixed potato with sweet potato. The sweet potato cooks faster, so I just cut my regular potatoes finer. Turned out perfect! Will definitely parboil my fries from now on. They were so crispy!

  • Reply
    January 1, 2018 at 3:24 pm


  • Reply
    January 15, 2017 at 12:46 am

    Made it an it turned out great.. thank you

  • Reply
    July 30, 2013 at 5:56 pm

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

    • Reply
      July 31, 2013 at 10:29 am

      So happy to hear that Pam!

  • Reply
    July 10, 2013 at 12:51 pm

    Olive oil should not be used for baking or frying

    • Reply
      February 3, 2014 at 11:23 am

      tell that to all the renowned chefs around the world

  • Reply
    April 4, 2013 at 4:31 pm

    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.

  • Reply
    April 4, 2013 at 4:35 am

    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.

    • Reply
      April 4, 2013 at 2:54 pm

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

  • Reply
    July 14, 2011 at 4:45 am

    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?

  • Reply
    June 15, 2011 at 9:50 am

    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.

  • Reply
    January 3, 2010 at 10:57 am

    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.

  • Reply
    October 25, 2009 at 7:56 pm

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

    • Reply
      October 25, 2009 at 8:25 pm

      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.

  • Reply
    August 6, 2009 at 3:59 pm

    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.

    • Reply
      August 6, 2009 at 4:10 pm

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

  • Reply
    June 6, 2009 at 3:28 pm

    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?

    • Reply
      June 8, 2009 at 8:58 am

      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!

  • Reply
    June 4, 2009 at 6:20 pm

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

    • Reply
      June 5, 2009 at 12:47 pm

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

  • Reply
    The Wind Attack
    March 26, 2009 at 1:34 pm

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

    • Reply
      March 26, 2009 at 1:53 pm

      Thanks The Wind Attack!

  • Reply
    March 25, 2009 at 11:49 am

    Another great recipe! You rock! :)

    • Reply
      March 25, 2009 at 3:15 pm

      Thanks finsmom! :)

  • Reply
    March 23, 2009 at 5:17 pm

    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.

    • Reply
      March 24, 2009 at 9:51 am

      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.

  • Reply
    March 23, 2009 at 2:25 pm

    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!

    • Reply
      March 23, 2009 at 3:33 pm

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

  • Reply
    March 23, 2009 at 7:56 am

    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.

  • Reply
    March 23, 2009 at 7:03 am

    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..

  • Reply
    March 23, 2009 at 5:36 am

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

  • Reply
    maggie (p&c)
    March 23, 2009 at 3:27 am

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

  • Reply
    March 22, 2009 at 9:28 pm

    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.

  • Reply
    March 22, 2009 at 9:26 pm

    Genius! I must try this soon.

  • Reply
    March 7, 2009 at 11:59 am

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

    • Reply
      March 9, 2009 at 5:47 pm

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

  • Reply
    February 23, 2009 at 2:58 pm

    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

    • Reply
      February 23, 2009 at 3:01 pm

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

  • Reply
    April 9, 2009 at 2:20 pm

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