Perfect Homemade French Fries | Super Easy Baked Fries Recipe! (2025)

FAQs

Why do you soak fries in water before baking? ›

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

There are many advantages of baked fries over fried fries. Baked fries are lower in calories and fat, and they're also much easier to make at home. When you fry potatoes, a lot of the potato's natural nutrients are lost in the process. But when you bake potatoes, they retain more of their vitamins and minerals.

Whether or not you season the french fries before or after they are cooked depends on the cooking method that you use: Deep Fried french fries are seasoned immediately after they're finished frying. Baked or Air Fried fries are seasoned before they're cooked.

Reheating Instructions

Fries / Tots / Brussels: Heat oven to 350F. Spray or lightly coat a baking sheet with olive oil. Remove your side from its container and spread evenly across a baking sheet. Bake for 7 minutes and remove.

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

Once the potatoes are sliced, transfer them to a large bowl of salt water. I add 1 to 2 tablespoons of salt to the water, and let them rest for 10 to 30 minutes, depending on how much of a hurry I am in. The longer you soak the fries, the crispier they will be.

Keep the oven shut as much as possible to reach cooking temperature faster. Use a perforated sheet tray. This helps hot air circulate more easily among the fries, increasing crispness. Don't thaw your fries before baking.

Trust us, 'cutting cook time' isn't worth the batch of soggy fries you'll get in the end. Keep your fries frozen until you're ready to cook them. Frozen fries are full of water so you definitely don't want too much steam in the oven which makes your fries soggy and limpy.

Add the fries, working in batches if needed to keep them in a single layer in the oil, and cook until golden or starting to turn golden brown, depending on how well done you like your fries—about 5 minutes.

Add herbs and spices for extra flavor.

"Add a bit of gourmet flair to your fries by sprinkling them with some garlic powder, fresh rosemary, seasoned salt, or fresh virgin-olive [oil] or truffle oil," Koeppe said. As well as adding flavor, a drizzle of oil can also help keep fries from sticking together in the oven.

How do you keep french fries crispy after baking? ›

Airtight, well-ventilated container: Once they are cooked, placing them in an airtight, well-ventilated container will help keep your fries warm and crispy for a longer period. Such containers keep the heat trapped while preventing moisture buildup.

I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding. They just don't get very crispy without that cold soak.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.