Perfect Crispy Oven Baked Fries

These amazing oven-baked fries will make your whole family smile! Anyone who loves crispy, golden potatoes will go crazy for these. The best part? They’re so much healthier than deep-fried versions but taste just as good.

Recipe Details

Timing & Servings: Prep Time: 5 minutes, Additional Time: 20 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Dairy-Free, High-Fiber, Vegan, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 181 Calories, 5g Fat, 32g Carbs, 4g Protein.

Ingredients You’ll Need

Yukon Gold Potatoes: You’ll need 2 large ones, cut into wedges. I love Yukon Gold because they get perfectly crispy outside and stay fluffy inside. They’re the secret to the best homemade fries!

Extra-Virgin Olive Oil: Just 4 teaspoons will do the trick. This helps create that beautiful golden color and crispy texture we all love. Don’t skip this step – it makes all the difference!

Salt: Half a teaspoon of regular salt brings out all the potato flavor. You can always add more later if you want.

Dried Thyme: This is totally optional, but half a teaspoon adds such a nice earthy flavor. If you don’t have thyme, no worries – the fries will still be delicious!

How to Make Perfect Crispy Oven Baked Fries

Step 1: Preheat your oven to 450°F. This high heat is super important for getting crispy fries.

Step 2: Toss your potato wedges with olive oil, salt, and thyme if you’re using it. Make sure every piece gets coated evenly. Your hands work great for this!

Step 3: Spread the wedges out on a rimmed baking sheet. Give them space so they don’t steam each other. Single layer is key here!

Easy and Quick Oven Baked Fries Version

Want to make this even faster? Cut your potatoes into thinner strips instead of wedges! They’ll cook in just 15 minutes and get extra crispy. You can also use baby potatoes cut in half – they’re already the perfect size and cook super quick.

Serving Ideas

These fries make a perfect side dish for burgers, grilled chicken, or fish. Try them with creamy ranch dressing or tangy ketchup for dipping. They’re also amazing sprinkled with a little parmesan cheese right when they come out of the oven!

Storage

Store leftover fries in the fridge for up to 3 days. To reheat them, pop them back in a 400°F oven for 5-7 minutes until they’re crispy again. The microwave will make them soggy, so stick with the oven!

Substitutions

No Yukon Gold potatoes? Russets work great too! You can swap the olive oil for avocado oil if you prefer. Fresh thyme instead of dried? Use about 1 teaspoon of fresh leaves. Any of these swaps will give you delicious results!

Pro Tips

Don’t Crowd the Pan: Give your fries space to breathe for maximum crispiness.
Pat Them Dry: If your potatoes seem wet after cutting, pat them with paper towels first.
Flip Once: Turn them halfway through cooking for even browning on both sides.
Serve Right Away: These taste best when they’re hot and fresh from the oven!

FAQs

Can I make these ahead of time?

You can cut the potatoes and toss them with oil up to 2 hours ahead. Just keep them covered at room temperature. But for the crispiest results, bake them right before serving!

What if I don’t have a rimmed baking sheet?

Sure! Any large baking pan will work. Just make sure it has some kind of edge so the potatoes don’t roll off when you flip them.

Can I use sweet potatoes instead?

You bet! Sweet potato wedges are delicious this way. They might take a few extra minutes to get tender, so just keep an eye on them.

Why aren’t my fries getting crispy?

Make sure your oven is fully preheated and you’re not overcrowding the pan. Also, don’t skip the oil – it’s what creates that crispy outside we all love!

Final Thoughts

I hope you love these crispy oven fries as much as my family does! They’re so simple but always turn out perfect. Let me know how yours turn out – I love hearing about your cooking adventures!