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Sides · American

Oven Fries

Golden, crisp-edged fries from two sheet pans and 3 tablespoons of olive oil. No pot of hot oil.

Hands-on
30 min
Hands-off
35 min
Oven preheat
15 min
Total
1 h 5 min
Makes
2 sheet pans of fries
Serves
6

25 min prep + 40 min cook = 1 h 5 min. The oven heats while you cut. During the bake you stay nearby to flip the fries a few times.

Oven 200 °C · 180 °C fan (400 °F)

Pan 2 large baking sheets (US: 2 large baking sheets)

  • easy
  • vegan
  • vegetarian
  • gluten-free
  • dairy-free
  • side-dish
  • game-day
  • budget
  • kid-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Oven Fries
Amount
Units
Oven

Ingredients

You need: 2 large baking sheets · pastry brush · large bowl · sharp knife and board · metal spatula or tongs · oven mitts

Contains: none of the 9 major allergens in the listed ingredients

Method

  1. Heat the oven, oil the sheets

    Heat the oven to 200°C (180°C fan, 400°F). Brush each of 2 baking sheets with 1 tbsp olive oil.

    Ready when: The oven has reached full temperature before the fries go in.

  2. Scrub and cut

    Scrub the 6 potatoes under running water (peel them if you like). Cut them into fries about 1 cm (1/2 in) wide and 5 mm (1/4 in) thick, keeping them as even as you can so they cook at the same rate.

  3. Toss with oil

    Toss the cut potatoes in a large bowl with the last 1 tbsp olive oil until every piece is lightly coated.

  4. Spread out in one layer

    Spread the fries over the 2 oiled sheets in a single layer, with no piling.

    Otto tried this firstOtto heaps everything onto one tray. The bottom ones steam and go soggy. Two trays, one layer.

  5. Bake and flip

    Bake for 30 to 40 minutes. Every 10 minutes or so, take the sheets out with oven mitts and flip the fries with a spatula so they brown evenly and don't stick.

    Ready when: Golden all over with crisp edges, and a knife slides easily into the thickest fry. Aim for golden, not dark brown: food-safety guidance is a golden colour or lighter when roasting starchy foods such as potatoes. If they're still pale at 30 minutes, bake on and check every 5 minutes, up to 40.

    Otto tried this firstOtto forgets to flip. One side sticks to the pan. Flip them a few times while they bake.

  6. Season and serve

    Sprinkle with salt and pepper and serve hot.

Make ahead, store & reheat

Storage
Best eaten hot. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
Reheat
Reheat leftovers until hot all the way through, to 74°C (165°F).

If something goes wrong

  • Fries stick to the pan Why: The sheet wasn't oiled, or they weren't turned.
    Brush the sheets with oil before the fries go on, flip them occasionally, and loosen them with a thin metal spatula.
  • Soft, pale fries Why: Piled up or crowded, so they steamed.
    Use two sheets and keep the fries in a single layer, and flip them a few times while they bake.
  • Some burnt, some raw Why: Uneven cutting.
    Cut evenly to about 1 cm x 5 mm so every piece cooks at the same rate, and turn them during baking.

Good to know

  • Peeling is optional. Scrub unpeeled potatoes well.
  • A sturdy, dark-coloured baking sheet browns more evenly than a thin, shiny one, and is less likely to warp in a hot oven.

Safety

  • Cutting raw potatoes takes a firm grip. Slice off a thin piece first so the potato sits flat and doesn't roll, and keep your fingertips curled. An adult should do the cutting.
  • The sheets come out very hot, with hot oil on them. Use oven mitts every time you flip, and set them on a heatproof surface. Kids should stand back when the oven opens.
  • Stop at golden. Cook starchy foods to a golden colour or lighter, not dark brown, to limit acrylamide.