There are few things in this world better than crispy hot french fries. I have tried making these homemade many times and while I have had success frying them (which has the downfall of my house and hair smelling like fried food), I do not like making them in the oven. My baked fries end up limp, soggy, and sad. They don’t have that signature satisfying crunch. Until today! We are making the BEST EVER crispy, baked oven fries.
Take everything you know about baking fries in the oven and throw it out the window! This recipe is a game-changer and is a cinch to make for company. No smelly house, no stress of frying, and big batch friendly!
What makes these baked oven fries the best?
There are a few factors that truly set these fries apart from regular baked fries:
1) This recipe is set-it and forget-it! I keep preaching how awesome these are when you are feeding a crowd, but this is one of my favorite parts. Do you ever think to make fries when you have someone over to watch a game or to join you for dinner? Not usually. Mainly because they aren’t a great item to serve because they have to be dished immediately after frying. Which means you in the kitchen stressed and not being present with your guests. These oven fries change the entire game.
2) No deep frying – no mess, no more house smelling of deep-fried food for days, no stress of getting the perfect temperature, no more burns… err is that just me? I can’t fry without getting a burn or three.
3) Fail-proof – I have made this recipe about a dozen times and they are literally perfect every time. Even once when I left them in too long and they got a little “extra” browned. Still freakin fantastic. I strongly advise reading through the entire recipe first so you have a good understanding of what to expect because we do things a little different in here that doesn’t come as natural – like not draining the potatoes into a strainer!
4) WAY crunchier than frozen fries or regular homemade fries whether baked or fried. You may be thinking, sure, I’ve made fries in the oven before but they weren’t nearly as crisp as deep frying. Think again hunny! Find me a crispier fry, I dare you!
5) Did someone say Malt Vinegar Ketchup? Since these fries sort of remind me of how they were served to me at a British Pub, it’s only fair that we incorporate malt vinegar. You can either shake malt vinegar right over the top of the hot fries or, you can make malt vinegar ketchup by mixing 1/2 cup of ketchup with 2 tablespoons of malt vinegar and mix well. If you need less, just cut the recipe in half – 1/4 cup ketchup + 1 tbsp malt vinegar.
Best Ever Crispy Baked Oven Fries:
4-6 Russett Potatoes (about 1-1.5 medium-sized potatoes per person)
1/2-3/4 cup olive oil – these potatoes need to be HEAVILY coated in oil
Seasonings: coarse sea salt, finely grated parmesan cheese, dried parsley flakes (or any seasonings you prefer)
Malt Vinegar Ketchup:
1/2 cup of ketchup
2 tablespoons of Malt Vinegar
How to Make The Best Ever Crispy Baked Oven Fries:
1) Cut the peeled Russett potatoes into thick fry shapes, equal thickness. They shrink during cooking so be sure to cut them 2x as big as you want the finished fries to be.
2) Preheat oven to 450 and place the oven rack on the bottom third of the oven. In a large roasting pan, lay out the potato pieces in a single layer, being sure none of the potatoes are overlapping. Pour on enough oil to thoroughly coat all the pieces and enough for the oil to completely cover the bottom of the pan. Shake the pan to coat the pieces and get the fries evenly distributed. If you are cooking for a crowd you will need two roasting pans or baking sheets. Do not cook on a pan that’s covered in foil or parchment paper, the potatoes must be in contact with the hot metal surface.
3) Roast the potatoes for about 30-35 minutes, flip a fry over to see if it’s a nice light to medium brown on the bottom. Once nicely browned, flip each fry over so the opposite side can brown. Continue to roast them until they’re brown and crispy, about another 30 minutes, but be sure to check on them every 15 minutes to avoid overcooking them — very brown will taste burned.
4) While the fries are finishing, place a few layers of paper towels in a large bowl. Lightly pat the fries to soak up the excess oil. Remove paper towels and season the fries in the bowl and then toss to coat. I use coarse salt, parsley, and parmesan cheese.
Other seasoning options: seasoned salt, rosemary, black pepper, cayenne, paprika, etc.
- Read the below recipe in full before you begin. This will help you from making assumptions on the next step, like draining the potatoes in a colander. There are a few non-traditional steps in this recipe that you should be aware of. So please be sure to read all the details ahead of time.
- A roasting pan (or pans for large quantities of fries) is a wonderful tool in this recipe. A baking sheet can be used as well. Be sure not to use any foil or parchment paper to line your pan. Not only will foil prevent them from flipping as easily, the fries truly need that potato-to-metal contact for the superb crisp factor.
- Do not drain the boiling potatoes into a colander/strainer. We are going to keep the potatoes in the pot and just tip out the water by covering the top with a lid cracked open. Treat these potatoes with delicate care after boiled because they will break easily.
- Turn out the potato pieces onto the roasting pan but do not move them around by hand. Just shake your pan to get them to fall in place, then pour the oil over the potatoes.
Looking for other comfort food recipes? Check these out:
I truly hope you enjoy these Best Ever Crispy Baked Oven Fries recipe. Feel free to comment below with any questions or feedback, I monitor my comments regularly. If you make these or any other recipes, be sure to tag me on IG @BadBatchBaking and use #BadBatchBaking to be featured on my story. Seeing your results makes my day!
The Best Ever Crispy Baked Oven Fries
Crispiest Oven Fries
- 4-6 Russet potatoes, peeled about 1-1 1/2 medium russet potatoes per person - other potatoes can be used as well
- 1/2-3/4 cup olive oil you can use canola oil or peanut oil as well
- coarse sea salt
Malt Vinegar Ketchup
- 1/3 cup ketchup
- 1 tbsp malt vinegar
Garlic Parmesan Fries (optional)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 cup parmesan, freshly grated
- 1 tbsp flat-leaf parsley, minced
- Place oven rack on the bottom third of the oven and preheat to 450 degrees.
- Cut potatoes into thick fry shapes with equal thickness. They shrink during cooking so be sure to cut them 2x as big as you want the finished fries to be.
- Bring a large pot of water to boil over high heat. Add the potatoes and boil until they are soft and close to breaking but still holding shape, about 7-8 minutes. Strain them gently by covering the pot with a lid, slightly cracked. Do not tip them into a strainer as they will fall apart.
- In a large roasting pan, lay out the potatoes in a single layer, being sure none of them overlap. Pour on enough oil to thoroughly coat all the pieces and enough for the oil to completely cover the bottom of the pan. Gently shake the pan to coat the pieces and get the fries evenly distributed. If you are cooking for a crowd you will need two roasting pans or rimmed baking sheets.**
- Roast the potatoes rotating the pan halfway through the cook time, for 30-35 minutes or until light-medium brown on the underside. Flip a few fries over to test. Once nicely browned, flip each fry over so the opposite side can brown. Continue to roast them until they're brown and crispy, about another 30 minutes, but be sure to check on them every 10 minutes to avoid overcooking them — very brown will taste burnt.
- While the fries are finishing, place a few layers of paper towels in a large bowl. Place the cooked fries (a few dozen at a time) in the bowl, lightly patting them to soak up the excess oil. Remove paper towels and season the fries in the bowl and then toss to coat. Combine the ketchup and malt vinegar in a small bowl until smooth. Serve with the friesOther seasoning options: seasoned salt, rosemary, black pepper, cayenne, lemon pepper, etc.
Garlic Parmesan Seasoning
- Combine butter with the garlic in a small bowl. Heat in the microwave for 20 seconds or until butter is melted.
- Pour the garlic butter into the large mixing bowl with the hot fries. Add in grated parmesan, salt, and parsley. Toss well to coat, ensuring the fries are evenly coated.