How to Make Baked French Fries (Crispiest Method!)

There are a TON of baked french fries recipes on the internet, and they’re almost all essentially the same. I scouted and the waiting room is … full. Not this one, though. She stands out all by herself. This recipe is the very best of the bunch because it employs a simple trick – an easy technique that actually does make them better than all of the others (sorry other spuds!). These Baked French Fries are just fantastic. Read on for the deets on How to Make Baked French Fries and never look at a Russet the same way again.

Tips and Tricks for the best homemade baked french fries ever

Parchment Paper: This prevents the tender potatoes from sticking when you remove them from the baking sheet. It also helps tremendously with clean up. I go through loads of this stuff, and it’s truly worth keeping around. Makes kitchen life so much easier. 

Baking Soda: Read this article for the food science deep dive (which isn’t really my bag). But to give you the Cliff’s Notes version, the baking soda alkalizes the water. It breaks down the pectin in the potato and brings the natural starches up to the surface. This, when combined with the pot shaking, contributes to deep browning and ultra crunchines that we’re looking for. 

Pre-Boil: To break down the pectins, bring starches to the surface, and deeply season the potatoes from the inside out. 

High Heat: These cook for a long time at a high temp, ensuring maximum crunch and deep brown color.

How to cut potatoes into french fries

To cut your potatoes into fries, you’re literally “frenching” them – so, they’re not “French” fries, they’re frenched fries, or french fries. This is why the “F” is not capitalized. The word refers to the style of cut, not the food’s place of origin. This recipe really follows the classic method for creating super crunchy, English style roast potatoes – we’re just giving things the frenched effect by cutting out potatoes into skinny fries, as opposed to large chunks.

To do this, simple follow the steps below, and you’ll be well on your way to the best homemade fries of your life. 

Process

1. Firstly? Don’t fret. Your fries can be all different shapes and sizes and this is still going to work out deliciously for you. Just look at the fries in my photos – they are no where near uniform in shape and size, as this is just inevitable and not at all a problem. Some will be larger and softer and others will be small salty little crispy bits. ALL of them will be great, So, just rest easy. I feel like cutting potatoes into french fries may seem intimidating and I can assure you it’s really not, and you’re not aiming for perfection or precision here. So, it’s all good!
2. Place a potato on a cutting board and, using a large sharp chef’s knife, slice off the tips. This will smooth and straighten the ends, squaring things off and contributing to the “frenched” shape we’re looking for.
3. The simplest way to cut potatoes into fries, in my opinion, is to halve them lengthwise, and then again, and again until you’ve essentially got lots of very skinny fries left. Some fries will have skin and some won’t – this is great. Variety is the spice of life and all. Just try to get them as evenly sized as you can.

How to make these homemade french fries

This is so simple and unfussy – I love that about these fries. That’s what we aim for here on MKL as much as possible, and I love when a recipe is very simple and minimalist, and just shines because the method makes it so. So much of the delicious is in the details with this one, that it’s important to really follow the method here, and not skip anything or cut corners for the sake of being speedy. Here’s how you make the very best baked french fries of your life!

DIRECTIONS

• Preheat the oven to 450 degrees F. Adjust the rack to the middle position. Line a large sheet pan(s) with parchment paper (this prevents both mess and sticking). 
• Fill a big pot with enough water to cover the potatoes and salt until it’s like the sea (like we do with pasta). Add the baking soda, bring to a boil, and add the raw, sliced potatoes. Cook just until tender, about 6 or 7 minutes. Drain but leave the potatoes in the pot. 
• Add the olive oil (I know it seems like a lot, but they will drink it up and then some). Season generously with salt and pepper and give the pot a few gentle shakes. This will mush up the potatoes a little bit, bringing some of the creamy interiors to the surfaces, and adding extra crunch (the whole point). Just take care not to break them up completely. 
• Pour the fries onto the baking sheet(s) and spread into an even layer. Bake until very golden brown and crunchy, about 40 to 45 minutes. You don’t need to turn them at all. Serve warm with the fry sauce or sauce(s) of your choosing (see how-to in post).

What you’ll need

Five humble ingredients come together in what can only be described as MAGICAL HARMONY in these easy peasy baked french fries. The baking soda is clutch, as it alkalizes the water/potatoes and contributes to the crunch effect. The salt goes both in the water and on the potatoes for maximum seasoning. A big glug of olive oil makes them super crunchy and that fat gives the super high heat something to work with.

INGREDIENTS

5 large Russet potatoes, cut into ¼-inch-thick fries (see further details in post and NOTES) 

3 tablespoons Kosher salt, plus more as needed

2 teaspoons baking soda

3 teaspoons Old Bay seasoning (optional)

¼ cup olive oil (plus more as needed)

Freshly cracked black pepper, to taste

If you like the looks of these Baked French Fries, you may also want to try:

Indian Chutney Smashed Potatoes

Ultimate Hasselback Potato Gratin

Perfect Crispy Roasted Potato Wedges

Almost Patatas Bravas

Print