These homemade fries emerge from the oven with crispy edges and light, creamy centers thanks to a simple trick and baking method. Read on to learn the secret to making exceptional oven fries at home.

A pile of homemade oven fries.

As someone who loves fries but refuses to deep fry at home, I was intrigued when I first read about America’s Test Kitchen’s method for making oven fries.

The ATK method calls for soaking the cut potatoes in hot water for 10 minutes before baking them. When developing the recipe, ATK drew inspiration from the technique used in making traditional French fries, which calls for a brief blanching in hot oil before the final fry.

This blanching step “not only disrupts the starch molecules inside the potato (encouraging a fluffy interior), but also washes away some of the starch on the outside of the potato (preventing a leathery exterior).”

During their testing, much to their surprise, ATK discovered that soaking the potatoes in water before baking them had the same effect as blanching the potatoes in oil — a boon for home cooks!

Friends, the method works. When I made oven fries following the ATK method for my family, everyone around the table kept asking why the fries tasted especially good — why were they so crispy at the edges? Why so light, airy, and creamy in the middle?

I haven’t looked back since. These fries have been a family favorite for over a decade. I have no doubt you will love them, too 🍟🍟🍟

How to Make Crispy Oven-Baked Fries at Home, Step by Step

First, gather your potatoes.

A bowl of potatoes.

Cut them into 1/4 to 1/2-inch thick sticks:

A board of cut potatoes.

I prefer 1/4-inch thick:

Soak them in hot water for 10 minutes.

A bowl of soaking potatoes in hot water.

Then drain and dry them.

drying the potatoes in a tea towel

Spread them onto a sheet pan and toss with olive oil and salt. Cover the pan with foil and bake for 5 minutes covered; then 20-25 minutes uncovered.

A sheet pan of cut potatoes ready for the oven.

When the edges are evenly golden, remove the pan from the oven and transfer to a platter for serving.

A sheet pan of homemade French fries.

Taste, and finish with more flaky sea salt to taste:

A pile of just-baked homemade French fries.

Heaven!

A pile of homemade oven fries.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A pile of homemade oven fries.

Crispy, Homemade Oven-Baked French Fries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

Print Recipe
Save Recipe

Description

These homemade fries emerge from the oven with crispy edges and light, creamy centers thanks to a simple trick and baking method. Read on to learn the secret to making exceptional oven fries at home.

Slightly adapted from The America’s Test Kitchen Family Cookbook

A note on potatoes: Russets are most often cited as the best frying potato. Unlike many potatoes, Russets will release their starch (which is what causes potatoes to absorb oil) upon being soaked or rinsed. I’ve had success with Russets but also with a handful of others from our CSA and the farmers’ market, including Salem, Red Chieftain, and Kuka Gold.

Updated Method/Notes:

  • I find that for 2 lbs. of potatoes, an extra-large sheet pan is especially helpful. If you are using a standard-sized sheet pan, 2 Russet potatoes sliced will likely fit in a single layer.
  • I roast at 450ºF convection — I find that my potatoes cook a little more evenly when I cook them at a slightly lower temperature for longer. 
  • I don’t stir the potatoes. 

Ingredients

  • 2 to 4 Russet potatoes, about 1½–2 pounds total, see notes above
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • nice flaky sea salt such as Maldon for seasoning at the end

Instructions

  1. Adjust an oven rack to the lowest position, and preheat the oven to 475ºF (or 450ºF convection — this is what I do now). Cut the potatoes lengthwise, into 1/4-inch thick sticks: it’s helpful to cut the potatoes into 1/4-inch thick slabs first; then into 1/4-inch sticks. 
  2. Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
  3. Drain the potatoes and dry them thoroughly with a tea towel (a bath or beach towel gets the job done better!). Line a sheet pan — extra large if you have it — with parchment. Place the potatoes on top of the parchment, drizzle with the 1/4 cup olive oil and sprinkle with the teaspoon of salt. Toss to combine.
  4. Spread the potatoes in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 20 minutes or until the potatoes are golden and crisp. Check on the potatoes after 10 minutes — if they are not browning evenly, rotate the pan. Bake until the fries are golden and crisp, rotating the pan as necessary to help them brown evenly.
  5. Remove from the oven, and season with more sea salt and/or any other seasonings you wish. Serve immediately or as soon as they are cool enough to eat.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Vegetable
  • Method: Oven
  • Cuisine: American