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How to make fries in the oven?

Hello guys. I just curious how to make great fries in the oven? I've tried to do them several times but haven't succeed.

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  1. I use a French fry cutter. Put them in water so they won't turn black. I then put them in a huge strainer and rinse well with cold water, then blot dry. I pour a little olive oil in a bowl with whatever seasonings I want. The fries are then put in that bowl and rolled in the olive oil.

    I use parchemnt paper on a heavy cookie sheet. Fries are placed in rows on the paper. Into the preheated 400 degree oven for 20-30 minutes. Salt and then toss in a bowl and serve. Sometimes I pour a little truffle oil on them and then place in the bowl.

    2 Replies
    1. re: Janet

      What role does the parchment paper play? I usually do my oven fires just on the cookie sheet. Doe it soak up the oil? Keep the fries from sticking? Make them crispier?

      1. re: chicgail

        It does a little of both. Mainly the sticking to the pan, I hate my cookie pans, my husband loves them. Also clean up is easier.

    2. I do 'oven fries' often with great success.... My recipe is essentially the same as Janet's, with a couple of adjustments:
      I just cut them with a heavy, large chef knife. I have better luck with them more of rectangle (thin) than a perfect square
      I use a plain baking sheet and the important thing is that I put it IN THE OVEN as it's preheating - that way, when you spread your potatoes on the sheet, they almost immediately develop a crisp on that side.
      Bake for about 10 minutes and FLIP the pieces over, so that the other side also develops some crisp. Continue for another 10 minutes or so, and voila!

      I do sweet potatoes or jicama with chili powder, red potatoes with rosemary & salt, carrots or parsnips... Any root type vegetable works.

      1. I struggled making good fries in the oven for years. I read a trick in an old weight watchers cookbook and I live by it now. Cut your fries to whatever shape you like then BRINE them for 15 minutes in a mix of water, about a teaspoon or two of salt and a teaspoon or two of sugar. dry them well, top with seasonings and olive oil (if desired) and bake in a hot oven, between 400-450. If you want fries to be crispy, I recommend trying this method. It works for me every time.

        1 Reply
        1. re: wahwahweewee

          Sounds good, will try.

          I find if I salt sweet potatoes ahead of time a lot of the juices (since they're so much more moist) will be released thus giving me a more starchy fry similar to regular potato. That's just something I found out by accident (seasoning potato to bake but then finding out someone else was using the oven)

        2. I made a recipe for Greek oven fries with lemon vinagrette. The potatoes were made in the oven with the vinagrette 2-3 hours earlier for 45 minutes, and then placed in the oven 15 minutes at 425 degrees prior to dinner. They were very crispy and tasty.

          1. My oven fries are a favourite in our house. The basic recipe came from a book called "Lean and Loving it" which I bought on a weight loss kick years ago (long since abandoned). It is quick and easy and, in my version, no longer super low fat - but much less fatty than any other method. I mix good olive oil with minced garlic, salt, pepper, oregano then add potato wedges (or if you like them crispier make them smaller). Make sure there is a decent coating on the potatoes. Put some oiled foil or parchment on a cookie sheet in one layer. I always sprinkle some good quality sweet paprika on the fries in generous portion.

            Depending on the size of the potatoes, it will take up to 45 minutes to cook in a 400 degree oven. Flip over mid way to get a nice crust on the fries. Sprinkle more paprika on the fries once flipped.

            We eat the left overs cold the next day.

            1. Preheat oven to 425,

              Cut potatoes in desired shape. I use a french fry cutter.

              Soak potatoes for a few minutes in cold water. Dry.

              Dip in beaten egg white and drain off excess. This makes them brown nicely.

              Spray nonstick foil with oil and place fries on tray. Spray with oil. Season.

              Bake until done around 30 min but you may need to adjust time and temp for your oven.

              Now that I have convection, I bake at 400 about 25 minutes.

              1. Sorry I can't give credit to the creator of this method - I got it online somewhere and now make them all the time. A few more steps than most oven fries, but the results are excellent. Cut finger size fries (I don't peel) put in bowl and cover with boiling water for 10 min while preheating the oven to 425. Dry potatoes as best you can using dish towels or paper towels. Toss in the bowl with some olive oil, coarse salt, pepper and smoked paprika (optional).
                Turn out onto jelly roll type sheet pan, cover tightly with foil and bake 10 min. Remove foil, toss potatoes gently every 4-5 min til nicely browned.

                1. It's easy! I don't fiddle with them nearly as much as the rest of the people in this thread - wash your potato and cut it into wedges of your desired size/thickness. Pour a generous slosh of oil onto a rimmed baking tray, dump the fries into it and stir them around to get them coated in the oil. Then spread them out on the sheet and put seasonings on them. Put them into a 400 degree oven for 30 minutes, then flip them and cook them for 10-20 minutes more to give the other side a chance to crisp too... the longer you cook them the crispier they'll get. And that's all there is to it.

                  1. Like Elsie B, I parcook my potatoes as well before making into oven fries. I partially microwave the potatoes (Russet) before "frenching" (actually, I usually cut into wedges). Then I toss the potatoes in olive oil and kosher salt, just enough to coat. (If I'm feeling spicy, I might substitute extra spicy adobo seasoning for the salt!) Usually save black pepper and any herbs, like finely chopped thyme, rosemary, and parsley (oh- and minced garlic!) for a final toss around with the fries right after they come out of the oven.

                    Little steps that I think make a difference:

                    1. Letting the potatoes cool a little after microwaving and then cutting- I think letting the starches settle a little makes the texture better- fluffy on the inside, and crisp on the outside.

                    2. Preheating the sheet pan in the oven (about 400' F) for a few minutes, so the oil-slicked fries sizzles as soon as they hit the pan. I spread into a single layer as quickly as possible before returning to the oven, and only turn once, after the 1st side browns well (about 15 minutes, but I don't know how accurate my oven temps are!)

                    Maybe if you let us know what you already do, and what you're aiming for in a final result, we can help troubleshoot? Also, you might find this previous thread useful: http://chowhound.chow.com/topics/646111

                    1. Thank you all guys.

                      I've made fries as some of you suggested and they turned out great.

                      I soaked potato about 15 minutes in a mix of water, a teaspoon of salt and a teaspoon of sugar. Pre-heated the oven and the sheet to 400 degrees. Spread potatoes on the sheet, generously seasoned them with oil, salt, peeper and sweet paprika. After I baked them for about 30 minutes (although I turned fries over after about 15 minutes). That's all.

                      Even though there are some things to improve, I'm quite happy with the result.