How to Make Oven Fries

Oven fries are better than regular fries. Seriously — they actually taste better. Roasting them brings out the sweetness of the potato, and you can flavor the oven fries to match whatever else you’re eating. Plus, you know how after you eat a ton of fries, you feel ill? And like grease/oil is oozing out of you? Even the best french fries don’t really warrant that feeling (I argue). Give these healthy, easy, delicious, magical, wonderful oven fries a shot, and see what you think! I made them with a sweet potato, but you can use pretty much any kind of potato you’d like, or mix potato varieties if you’re feeling really wild. A friend of mine insists that Yukon Gold potatoes make the best oven fries— I have yet to try that, but I trust her. Once, I made oven fries out of butternut squash instead of a potato—A for effort & intention, B for taste, D for overall similarity to anything close to a french fry.

Enough of that all – here’s how to make oven fries:

You will need

  • A potato (or numerous ones)
  • Oil (I like to use Canola for sweet potato fries and Olive Oil for regular potato fries)
  • An Oven (this is crucial)
  • A cookie sheet or roasting pan
  • Some tin foil, if you’re lazy (I am)
  • Salt/pepper/whatever spices you want your oven fries to taste like

Set your oven to 425 degrees, please.

Clean your potato, and then cut it up into consistently-sized fries so that they all have the same cooking time.

If you don’t want to clean your cookie sheet later, cover it in tin foil. Then spray it with cooking spray, and throw your potato pieces on the sheet. Add whatever salt/pepper/spices you want (I only used salt here, but the possibilities are as endless as your spice rack). I just use my hands to oil the fries—pour about 2 teaspoons (or more or less, if you want) of oil into your palm of your hand, and then rub your hands together and just touch all of the fries, evenly coating the potato pieces with both the oil and the salt/spices . Some people do this process in a zip lock bag (just add the potato, oil, spices, and shake around), which works well, too, and is less messy.

Stick your potatoes in the oven

After 20 minutes or so, turn the fries over with a spatula (…or your fingers, if you’re a little crazy), so that the crispiness is more evenly distributed.

After another 15-20 minutes (I really need to start using a timer…), check on them, and see what you think in terms of their done-ness. They’re probably pretty close to finished.

Enjoy them, and if anyone has favorite spice combinations, do share!

mmm, I love how you can see the sweetness oozing out of them 🙂


3 Comments to “How to Make Oven Fries”

  1. How in the heck did you know I’ve been craving Sweet Potato Fries today? AND looking up recipes for them. My oven works now, so I need to follow your instructions and make them. THANK YOU!!

  2. I LOVE Penzey’s Northwoods seasoning on oven fries. Soooo yummy!

  3. Mmm … I may have to try this. My husband loves when I bake sweet potatoes, but I don’t do fry form, I make sweet “chips.” I slice the yams/sweet potatoes really thin. Then I spread some honey (not too much) over foil on a baking sheet. Put the potato slices in a single layer. Add a little more honey on top and sprinkle with (just a little!) brown sugar, and a TON of cinnamon. Bake at 400 for about 30 minutes, flipping them over about halfway through. De-lish!

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