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READY IN ABOUT 1¼ hrs

Best Baked French Fries

Read Reviews (52)

"The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!" — mmyers168

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Original recipe makes 4 servings Change Servings

cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
1/4 cup extra-virgin olive oil

1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

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Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 1 hr 10 mins

Footnotes

Cook's Note:
When I cut the potatoes I make 3 cuts lengthwise, so I'm left with 4 ovals. Then each oval is sliced into 3 strips. The sugar releases the juices in the potatoes and allows them to crisp more, so don't leave out the sugar.

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Reviews More Reviews

Most Helpful Positive Review

Sep 28, 2012

We had these tonight and really liked them. They are good! I used russet potatoes because that's all I had on hand. I agree with the submitter that the sugar is necessary in this recipe and the taste of sugar is not detectable. I used freshly ground pepper and kosher salt to season along with a healthy dose of garlic powder. They crisp up very well (due to the addition of sugar). They are best served straight out of the oven when they are most hot and crisp. Thank you mmyers168 for a tasty recipe.

—Bambam

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Most Helpful Critical Review

Mar 02, 2013

I haven't tried this yet. Sounds delicious but what is the purpose of the sugar?

—Stuffed Pig

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66 Ratings

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Oct 16, 2012

These are great! They're really easy, quick to make and are delicious. Mine didn't take the full 20 minutes on the second side. Be sure not to forget the non-stick spray - I used foil on my pan for easy cleanup and they stuck a bit because I didn't spray it. They were done in about 30 minutes of baking for me. I only had russets so I used them and they turned out great. Looking forward to making them with "teeny tiny potatoes" cut in half. And also looking forward to tinkering with seasonings - I can see these tasting really good with some parmesan thrown in, or a cheese garlic dry salad dressing seasoning packet. Definitely a keeper I'll make again and again.

—Angie

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Dec 01, 2012

Great French fry recipe. I made a half-batch for my DH and me and served them with 'Mom's Big Burgers', another AR recipe. The fries were the star of the meal. I liked the crispness of the fries, and I believe it comes from the sugar, so don't omit that ingredient. I never use the fryer in the house, so it will be nice to have homemade baked crispy fries during the cold Indiana winters. Thanks mmyers168 for sharing your "baked" version of French fries.

—Molly

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Feb 20, 2013

I LOVE THESE! You must realize that no baked fry will ever be a fried fry, so don't expect that. These are exceptional compared to other baked fries I've tried from this site and this is now my go to recipe for fries. The little bit of sugar is a must so don't skip it! I follow this recipe exact every time, (and even skip the letting it marinade step when in a time crunch), and they are always all gone at dinner time. Start early though, because this is not FAST FOOD... Between seasoning, chopping, and baking, they do take quite awhile to make.

—culturecooker

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Oct 15, 2012

This is definitely a 5-star recipe! I made 1/3 a batch---two larger Yukon potatoes is all. I used about 1 1/2 tablespoons of oil, a teaspoon each of sugar and garlic powder, 1/2 teaspoon each of kosher salt and pepper. These were really yummy and disappeared quickly between me and my hubs. We thought these were a keeper! Thanks for the recipe!

—Marianne

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Jan 25, 2013

First, let me state that I hate oven fries. Most are a pale imitation of french fries and just not worth the effort. These are not like the others. They're super easy and quite tasty. I'm a french fry purist so only used salt to season, along with the oil and sugar. The flavor is spot-on french fry, no sugar flavor at all. I cut mine into batons and some came out tough on the outside. All of them were creamy on the inside, like a good fry should be. I'll keep playing with the cooking time to get the outside perfect. If I can do that consistently, I'll rate this 5 stars. I served them alongside Crispy Fish Filets (AR recipe). The fish cook so fast that there isn't time to mind another dish at the same time. I really appreciated being able to stick these fries in the oven and set the time. Fish, fries and no stress, it doesn't get much better!

—lucylove is not a baking

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Nov 03, 2012

These are very good, they get nice and crispy, dont miss that they arent fried!

—jescalynn

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Nutrition

Calories
388 kcal
19%

Carbohydrates
59.8 g
19%

Cholesterol
0 mg
0%

Fat
14.4 g
22%

Fiber
7.2 g
29%

Protein
6.6 g
13%

Sodium
601 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Baked French Fries

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 388
Calories from Fat: 129

% Daily Value *
Total Fat 14.4g 22 %
** Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 601mg 24 %
** Potassium 1360mg 38 %
Total Carbohydrates 59.8g 19 %
Dietary Fiber 7.2g 29 %
Protein 6.6g 13 %
Sugars 5.8g
** Vitamin A < 1 %
** Vitamin C 105 %
** Calcium 5 %
** Iron 27 %
** Thiamin 28 %
** Niacin 39 %
** Vitamin B6 60 %
** Magnesium 27 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.