Oven Fries

"Very good, better than fast food french fries. Instead of doing as the recipe recommends, I use 4 potatoes and french cut them and proceed with the directions written with excellent results. Use a heavy duty baking sheet because the intense heat of the oven may cause lighter pans to warp. Compliements of Cooks Illustrated"
photo by looneytunesfan photo by looneytunesfan
photo by looneytunesfan
Ready In:


  • 3 russet potatoes, peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges (about 8 ounces each)
  • 5 tablespoons vegetable oil (i use enoya)
  • salt and pepper


  • Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
  • Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
  • Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside.
  • Drain potatoes.
  • Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
  • Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
  • Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
  • Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
  • Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
  • Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
  • Transfer fries to a second baking sheet lined with paper towels to drain.
  • Season with additional salt and pepper to taste and serve.

Questions & Replies

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  1. I make these but substitute sweet potatoes for the russet. I also find that draining the wedges in hot water through our colander and a few shakes is sufficient. The paper towels are sorta unnecessary. I also save on aluminum foil by covering the first baking sheet with an inverted sheet of the same size. Lastly, I dump them on a wire cooling rack to drain. I'm a cheapskate and cannot bear to use a bunch of paper towels and foil for fries, no matter how delicious they turn out.
  2. Very simple and easy! I left the skins on and they turned out great. I sometimes have difficulty with oven fries sticking to the pan, and not a single fry stuck!
  3. This is my standard recipe for oven fries and roasted potatoes. I got it from America's Test Kitchen Cookbook - my favorite cookbook! This method works great with Yukon Gold Potatoes, diced large (aprox. ¾� chunks).
  4. These were very good. Came out crispy on the outside and soft on the inside. Thank you


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