Recipe

Crispy Oven-Baked Fries

Golden, crunchy fries with fluffy centers, no deep fryer required. One pan, simple ingredients, and a few small tricks that make them actually crisp.

By Matt Campbell

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4.8

A baking sheet piled with golden oven-baked fries with crisp edges, a small bowl of ketchup on the side, and scattered flaky salt

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Oven fries get a bad reputation because a lot of them are basically warm potato sticks with big “trying my best” energy. These are not those fries. These are crispy on the outside, tender in the middle, and salty in that way that makes you keep “taste testing” until half the tray is mysteriously gone.

The secret is not fancy. It is soaking (bye, excess starch), drying (hello, crisp), and a hot pan plus a little cornstarch to build a thin, crackly coating. If you have potatoes, oil, salt, and a sheet pan, you are in business.

Raw cut potatoes soaking in a large bowl of cold water on a kitchen counter

Why It Works

Soak, then dry: A quick soak pulls off surface starch that can glue fries together and keep them from crisping. Drying prevents steaming, which is the enemy of crunch.
Cornstarch for the win: A light dusting creates a thin shell that turns crisp in the oven without tasting “bready.”
Hot pan, spaced fries: Preheating the sheet pan helps the fries start sizzling immediately, and leaving space lets moisture escape instead of turning into limp sadness.
High heat plus a flip: You get browning on both sides and those signature crisp edges without babysitting.

Storage Tips

Fries are best fresh, but leftovers can absolutely be revived.

Fridge

Cool completely, then store in an airtight container for up to 3 days.
Tip: Line the container with a paper towel to absorb condensation.

Reheat for crispness

Oven: Spread fries on a sheet pan and bake at 450°F for 6 to 10 minutes, flipping once.
Air fryer: 375°F for 4 to 6 minutes, shake halfway through.
Skillet: Medium heat with a teaspoon of oil, toss until hot and crisp.

Freezing

These can be frozen, but texture is best if you freeze them after baking. Cool completely, freeze in a single layer, then bag. Reheat from frozen at 450°F until crisp, about 10 to 15 minutes.

Common Questions

What potatoes are best for oven fries?

Russets are the classic because they are starchier, which means fluffy interiors and better browning. Yukon Golds work too, just expect a slightly creamier center and a little less shattery crunch.

Do I really need to soak the potatoes?

For truly crispy oven fries, yes, it helps a lot. Even 20 minutes makes a difference. If you cannot soak, rinse them aggressively in cold water until it runs clearer, then dry like your crunch depends on it.

Why are my fries soggy?

They were not dried enough after soaking.
The pan was crowded, so they steamed instead of roasted.
Oven temp was too low, or the pan was not preheated.
Not enough oil to conduct heat across the surface.

Can I make these ahead for a party?

Yes. Bake them until just starting to turn golden, about 20 to 25 minutes, cool, then finish at 450°F for 8 to 12 minutes right before serving.

How do I season fries like a restaurant?

Salt them immediately after they come out of the oven so it sticks. For extra swagger, use fine salt for coverage and finish with a pinch of flaky salt for sparkle.

Can I use convection?

Yes, and it works great, but convection runs hot. Either reduce the oven to 425°F convection or keep 450°F and start checking early. Fries can go from “golden” to “whoops” quickly with the fan on.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large bowl (for soaking)
Sheet pan (rimmed baking sheet)
Parchment paper (optional, but helps with cleanup)
Clean kitchen towel or paper towels (for thorough drying)
Large mixing bowl (for tossing with oil and seasonings)
Metal spatula (best for flipping and scraping up crisp bits)

I started making these because I got tired of paying emotional damages to my snack budget every time fries showed up on a menu. Also, I wanted the kind of crisp that makes an audible sound when you bite in, the kind that convinces you you are a person with your life together, even if you are eating them standing up at the counter.

Now this is my default “I have potatoes and I deserve joy” recipe. It is weeknight friendly, wildly improv-friendly, and it turns leftovers into a midnight achievement. If you catch me in the fridge later, just know I am probably reheating a handful in the air fryer like it is a very important appointment.