Baked French Fries

Incredible fries! Important -- bake at 400 degrees, for 40-45 minutes, and turn at least once during the baking. If you use the 450 degrees in the recipe, the fries will burn. I mixed everything in a gallon size ziploc bag. For the spices, I used freshly minced garlic (no onion powder), paprika, cumin, cayenne pepper, and chili powder. I used 6 potatoes (4 russet, 2 sweet) and 1/3 cup oil. Delicious!!

This is a great recipe! The only reason I can't give it 5 stars is because it needs the tweaking that other posters mentioned: a little salt, lower temperature (400degrees), less cook time (30min), and they need to be turned 1/2way through. Thanks for posting this!

These were phenomenally good! Quick and easy - and much tastier than the frozen variety. Cooking time and temperature will vary greatly on how thick you cut the wedges. I followed the recommendations of others and reduced the cooking time and temp to 425°F. However, after 30 min it was not ready. I had to increase the temperature to 475°F in order to ensure they would be ready in time for dinner. So, if you cut your wedges small and thin - you will need to cut the temp and cooking time. But if you cut true (thick) wedges - follow the recipes directions (although I strongly encourage flipping the potatoes halfway through the process). For a super easy cleanup - I poured the oil and spices into a gallon size Ziploc bag and mixed it all together until well blended - then I added the cut potatoes and kneaded and shook the bag until all the potatoes were well and evenly coated. Then poured it into a 9x13 glass baking dish lined with foil. Minor adjustments: I used paprika, garlic powder, salt, freshly ground black pepper, a pinch of chili powder - mine is exceptionally potent, and cumin)... The second time making this recipe I added fresh minced onion - and that was a very tasty addition too!

These were actually pretty good, but I only give this recipe 3 stars since the time & temp are way off! Too hot & too long. I had to play with it a lot to save them from burning. Next time I will try them at 400 degrees for a half hour, and turn them halfway through.

FOR THOSE WHO THINK THIS RECIPE TOO BLAND: Take one onion for every 3 potatoes. Cut it in half lengthwise and cut it into slivers. Take all ingredients, including the onions, and put them in a zipper bag. Knead and shake until ingredients are thoroughly mixed. Proceed with recipe directions. The onions add quite a bit of zing as well as nutrition!

I'm a college student, which means that I don't have a lot of supplies or ingredients on hand when my tummy starts a'rumbling. But this recipe is really easy, and can be made even if you don't have all the ingredients. What I did was cut up a bunch of potatoes into wedges, put them in a Rubbermaid box, poured a little olive oil over them, sprinkled them with garlic powder, salt, pepper, and red pepper then shut the box and shook vigorously. When the wedges were evenly coated, I put them on a cookie sheet and stuck them in the oven. Delicious!

Excellent, easy and less fat than deep fried! Use any seasonings that appeal to you. Done in about 30 minutes using my convection oven. I turn the potatoes halfway through the cooking to get them more evenly brown. I am surprised by the number of people saying theirs came out burnt. My advice is, don't just close the oven door and forget it. Check on the progress every 5 minutes or so and take them out when they are brown and done.

My husband and I did not think these fries were that good. For some reason none of the seasonings could be tasted. I won't make these again.

These ROCK!!! I cut mine with a french fry cutter so they were smaller than wedges. I took the advice of another reviewer and was generous with the seasonings (I used heaping rather than regular teaspoons). I added the same amount of seasoning salt and a generous sprinkling of pepper. The Ziploc bag trick worked like a charm. I baked at 425 for 30 minutes (450 is too high - the olive oil will burn!)- turned at 15 minutes. I put my fries on foil and they stuck a little, even with them being coated in olive oil. Since the olive oil has a lower smoking point, the foil turned a little black at the end. No problem with taste though - they were nice and crispy and spicy! I am so happy I found this recipe - a great alternative to people trying to eat healthier. Next time - I will use Release foil so they don't stick. I would definitely say that if you like crispy fries - cut them smaller, don't do the wedges. I had no problem with these being bland. The chili powder MAKES this recipe for sure. Don't be shy with the spices and you'll love this recipe. Update: for those of you who are saying this is bland, perhaps replace your chili powder with some fresh stuff...I noticed a huge difference when I replaced mine.

I followed the recipe exactly (just cute the wedges a bit thin so they didnt take as long) and these monsters turned out great! Thanks for sharing!

These turned out good. Good seasoning.

I have made this recipe for years. I have one suggestion: if you like your fries with a creamy center and crisp outside, microwave the potato for 4-5 min first, then slice and make the recipe. Adjust baking time accordingly. Delicious!

I've now made these twice and I absolutely love them! They taste a lot like the seasoned frozen ones I used to buy all the time- only BETTER! The seasonings are perfect and I didn't find the bake time too far off. If you cut your potatoes into nice thick wedges the way I like to, they do take almost 45 minutes. I shake the potatoes and seasonings in a plastic bag with the oil so it is all well coated, then pour out onto a baking sheet layered with parchment. This makes the taters bake up great with NO sticking! Great recipe!

As is, I'd give the recipe a 4.5 maybe? The flavors are awesome, but... I've made this about a dozen times now, and what I've changed, is that I put the oil ON the cookie sheet and just dip the potatoes in the spice mixture (I add a few spoons of flour to it as well) and it makes them bake up crispy and a lot like deli fries. This maybe is just our family's preference, but we love it.

I cut the fries to thin and some burnt. Otherwise, great.

These fries were very good and pretty quick to make. I tripled the recipe (big eater at my house)and cut the potatoes fairly thin. I did not have to cook for 45 minutes as the recipe listed but for 30 minutes. Also, a good way to coat the potatoes evenly is to throw them into a freezer bag, add oil and seasoning, and shake the bag.

I cut my potato 2 times lengthwise and each of the 3 sections 2 times lengthwise; this gives me 9 "steak size fries." Most of te time, I use no spices at all: only olive oil. I brush it on the potatoes. The 450º works fine and I do flip them half-way through. You can pretty much tell by sight (nicely browned) that they are done. My husband loves them and that's good enough for me! Thank you for sharing!

I thought these tasted great but only after I added more seasoning. I added some salt and garlic salt and they tasted great. I ran into the problem of them stickiing to the pan. I had to add a lot more oil to keep them from sticking. Othwerise pretty good recipe, will make again with changes.

Used fresh garlic instead of garlic powder.

I've been making these for several years. I never fry potatoes anymore. I've used countless different blends of seasonings and they always turn out great. My favorite is garlic powder and Season-All with a bit of red pepper. I use a gallon zip lock, slice my potatoes a bit thinner (french fry strips), dump the potatoes, sprinkle some olive oil on top, generously mix in various seasonings, zip it up and mix it up, then back for 12 min. per side at 400 degrees (but my oven cooks hot, so that's just right for my oven). I don't buy or cook potatoes often, but when I do - this is how I serve them. :)

These are so good I have made these twice in 4 days! The kids love them!! They are so easy, who needs the frozen stuff anymore! The spices are jut right, even our 1 1/2 little one loves them.

These were pretty good, i didnt have all the seaonings, so i used garlic salt, chili powder s&p and olive oil, thanks for the recipe, im sure I will make again

Very good fries. I have made these 3 times, the first 2 times I turned half way through and had a tough time getting them flipped without tearing them apart. The last time I didn't flip but turned on the broiler for the last 5 minutes, and they turned out great.

Have made fries like this for years with various seasonings for those who said they need to be turned 1/2 way through, if you cut true wedges and place them skin side down on the foil, there is no need for turning. Both cut sides brown nicely.

This recipe is great!! I tried adding a couple of tablespoons of each panko bread crumbs and parmesan cheese and man....they turned out sooooo....crispy. You can hear the crunch every time you take a bite.

Mmmm, these are good. I'm with Sherryl, & added a tsp of salt to the seasonings. I stirred them 1/2 way through. We dipped them in Tostino's salsa con queso (a cheesy salsa dip). Yum. Thanks Ms. Ashlee!

I think this recipe called for too much chili powder. It was very overpowering. I would recommend using less chili powder and more garlic powder.

On the whole, the fries tasted great, nice and moist inside with a crunch outside. However, the next time I make this recipe I'm only going to coat the potatoes with oil and then season with spices afterwards. This gives the fries more flavour, which tends to disappear when you bake them in the oven "pre-spiced".

cut mine thinner and baked for 30min. these were delicious!

Cooking temp seems too high. I had to take my potatoes out before they burned at about 30 minutes. They were not crispy, just kind of chewy. The seasonsings were not that special; salt and pepper and olive oil would have done just as well for our tastes. Will not make again.

Amazing fries.The whole family loved them. I followed others suggestions and only cooked for 30 minutes at 400. I also added a little extra olive oil to help in coating the fries. Will absolutely make again!

These were great and so easy to make. I added a 1/8tsp.of cayenne pepper to mine and it gave it a little added zing. I also cut the cooking time,I cooked mine for about 25-30mins. I will make them again and again. My family loved them.

I made this recipe using 3 potatoes and doubled and tripled the spices as we like them. I should have made more, as the five of us loved these fries. They were easy to do, no peeling necessary, and if you bake these on greased foil, the clean-up is fast.

These were just ok. I think I still prefer regular good old fashioned Mcanes fries. Although the chili powder is what really made these fries, so don't be shy with it. I was hesitant at first but it really brought out a good taste.

Very good flavor. I love that no ketchup or anything else is needed with these. My whole family liked them but I must say I got much more raves with the parmesan seasoned ones.

I tend to use this as a base recipe. I've made it as written and with my own blend of spices. Easy and delicious!

these were good. I had about 6 med potatos so i tripled the amount of seasonings, and tossed the potatos with olive oil in a bowl just to coat them, laid them on a cookie sheet and sprinkled then seasoning on top, baked for half the time, turned them and sprinkled the rest of seasoning on top and finished baking.I will try them next time with more chili powder just to have them more zesty

Yum! Loved these. I added some sea salt before baking. I don't know if I would have liked them as well without a touch of salt. The bake time was right on, and it made enough seasoning for five medium potatos! Thanks. (Had these dipped in Ranch Dressing II from this site.)

This is your standard oven baked potatoes really. In addition to lowering the heat and turning halfway through I'd like to add that if you read the spices in seasoned salt, with the exception of the chili power it is the same ingredients. So instead of taking more time to find and measure out the spices than it does the cut the potato, dash as much seasoned salt as you want in there and they will be amazing. Also, the skins of golden potatoes cook a bit better than baking potatoes and the golden color makes the fries look more like deep fried fries minus half the fat.

Excellent way to eliminate added fat. I mircowave the potato wedges before putting them into the oven, this saves extra time when in a hurry, and the potatoes always come out crispy.

I decided to go even healthier and use sweet potatoes. Instead of the suggested seasonings I used taco seasoning mix. Ashley doesn't particularly care for sweet potatoes, but both girls absolutely loved this! Thanks Ashlee!

I really don't understand the high ratings on these french fries. They were TERRIBLE! I followed the recipe to a T. They were SO incredibly bland so I added more seasoning and baked them a little longer, and that just made them powdery and STILL BLAND! My husband will eat pretty much anything, and we both had to douse them in ketchup just to make them edible, and even then we ended up throwing out more than half of them. Absolutely disgusting - will never make again.

so so so delicious. I followed someone else's review and added cumin instead of onion powder. Some of the best french fries ever.

Great fries! The only thing i would mention is that they didn't look like the picture that is there for the moment. Used pilau masala, cinnamon, two garlic pieces (chopped finely), 1/4 onion (also chopped finely), and needed extra olive oil so that they wouldn't stick. Put too much chilli powder, so i'll remember to use very little next time. Thanks for a healthy recipe for fries!

These were kind of soggy....

These turned out great. Doubled the recipe, and followed the other reviews and lowered the cooking temperature and time. I cooked them at 400 degrees F for about 35 minutes and they turned out fine. Will make these anytime I need or want french fries!

I did as others suggested: I put the oil ON the cookie sheet and just dipped the potatoes in the spice mixture. I cooked half exactly as directed and the other half I added cumin. I thought the ones with cumin were slightly better. I also added salt.

I used shichimitakarashi, japanese spice rather than paprika. a dash of salt and baked for 15mins at 425F then flipped them and 9 more mins at 400..... great homemade fries! very pleased :)

My kids loved it, even with the chili powder and paprika. I added 1 teasponn of kosher sea salt to the oil/spice mix and used about 8 small yellow potatoes. It wasn't as crispy as the fried version, but it was still tasty. 400 degress for 40 minutes - 20 minutes each side, flipped with a spatula. Probably could've used a spray of PAM or similar oil mist.

Yuumm--I used canola oil spray to coat the fries instead of oil,and I think I ended up using way more spice than it called for. Incredible. Definitley better than the seasoned steak fries at the grocery store.

I just made these fries. My family prefers just simple salt and pepper seasonings for fries... This recipe cmight have been better without chili powder....

This was a great base recipe. In addition to the mentioned seasonings, I added some seasoned salt and crushed rosemary to a zipper bag and shook everything together for a better mix. Yum!

The best part of this recipe was the spice mixture. It will definitely be the spice mixture I use from now on. I peeled the potatoes and then rinsed them in water-and patted dry before coating with the oil/spice mixture. I got very crunchy fries. It is very important to bake in a single layer so no steaming occurs while cooking, otherwise you will end up with soggy fries. Thanks for a great recipe!

LOVED THESE! I'M A HUGE FAN OF DILLWEED...SO I ADDED SOME THE 2ND TIME I FIXED THESE AND IT WAS DELICIOUS...ALSO WITH A LITTLE PARMESAN CHEESE OR FINELY GRATED CHEDDAR. GREAT!!! THANKS FOR THE RECIPE...ITS SO VERSATILE THAT YOU CAN ADD YOUR OWN FAVORITE SPICES OR BLENDS.

I added cayenne pepper, paprika, onion, garlic, and basil as seasoning in the bag

These didn't move us. There was too much seasoning that, rather than contributing a whole lot of flavor, only contributed an odd dark color. Compound that with a too long cooking time (by roughly 15 minutes) and what you have is kind of mushy, dark, overcooked "fries."

I loved this recipe. may want to add a little more garlic salt and make temp 400 and line baking sheet w/foil. The ziplock bag is such a smart way to coat the potatos, its so obvious and I will probably always use this idea.

Heat oven to 450' Line jelly roll pan w/ parchment paper. Put 1/2 t each paprika, garlic, chili, & onion powder seasoning together so you can shake it on or sprinkle with your fingers. Slice large potato for french fries. Place on parchment paper using 1 T olive oil in hands - toss the fries. Then shake seasoning over all. Added garlic powder, seasoning salt and black pepper at the end of baking. Turn oven to 425' & flip over w/ spatula at 1/2 time. Watch 15' before done and check every 5'

Very Good!! My family ate them up. I adjusted the recipe too, I used 5 Med. potaotes, 3 TBS. Olive Oil, and 1 teaspoon of each spice. Yummy!!

Very good. I cut the fries a bit thinner and cut the baking time. I didn't have 45 minutes to get dinner ready. My kids said they were the best fries ever.

I made the mistake of reading the reviews, and adjusting the temperature of the recipe. They got soft before the outside got crispy, and fell apart when I tried to turn them. When it became evident that the "fries" would be soft potato wedges, I finally topped the whole thing with cheddar cheese and bacon, and served it with ranch dressing. It was delicious but not what I had originally intended. Next time I'll try following the directions!

These were very good, but I made a few changes. First, they need salt, I used season salt. Second, 45 minutes is WAY too long. I baked them for 20-25 minutes on one side and flipped them to crisp the other side. About 10 min. And I mixed the seasoning to taste. A lot better than fast food fries!!!

A little bland... I think I will add more salt and pepper next time. Thanks for the recipe!

These are great fries and are baked instead of fried! This is the 2nd time I've made them and we all love them! I just made a few adjustments both times. I used the same seasonings that the recipe calls for and just added salt and a little pepper. Cook them at 400 degrees and turn over half-way through. Enjoy! :)

Followed recipe (doubled for 2 large potatoes) and added a 1/2 teaspoon of salt into the mix a along with 1/2 teaspoon of pepper per potato. Very easy to pour all ingredients in a ziploc and shake up. Oiling up the foil on the baking pan is essential. Taste was pretty good, but half of the batch of fries were dried out and some burned due to the high oven temperature suggested in the recipe. 45 minutes at 450 degrees is way too long and I chunkified my fries (though they were not technically wedges). Next time I will try reducing the time to 30 mins. or lowering the degrees to 400 @ 45 and see how that works out. At the very least, try checking your fries at the 30 minute mark if you go with the original recipe temp and time.

Easy and good and I really don't care for fries. Even good reheated in microwave the next day.

Will make these again! Loved the spices and used 4 potatoes...nice and crispy.

Loved these fries! I only used 1 tbsp oil for 3 potatoes but tripled the spices, so fries ended up being lower in fat and delicious. I do agree with other reviewers - 450 is too hot, baked at 400 for 30-35 mins. instead. The thinner you cut the fries the crunchier they turn out - yum!

Didn't turn out so good. They got too blackened, with all of those spices and kind of burnt with out a lot of flavor. I guess a tip would be to cook for less time and to put more salt on it with less spices.

This is my go-to potato recipe for almost any dinner. I usually make this with the spices as stated but always use fresh garlic. I also bake at 400 for 45 minutes turning after 20 or so. I also sprinkle kosher salt on after they're out of the oven.

I was in a hurry, and making these as sides was a last minute decision. I took 3 large potatoes, and cut them into thin rounds. I soaked them in the oil mixture which contained barbeque paprika powder, mixture of fine dried herbs (tarragon, chives etc) and salt. Compeltely skipped the garlic and onion (coz I didn't have them on hand and had no time to go out and get these). I thought 230C was way to high to bake these so I baked these 2 175C for about 45 minutes (I forgot to flip them) and they were really yuummy. I'd love to next time sprinkle some cheese over these and ofcourse remember to flip these as well. =P Thanks Ashlee! :)

The best fries ever! I added cumin, cayenne pepper, and more of the other spices. Delicious served with my pulled pork sandwiches!!

Very tasty fries. I baked them for 30 minutes at 400 degrees F. I also added 1/2 tsp cayenne pepper...a bit much. They were spicy but still delicious!

Excellent recipe! This is going to be my regular oven fries recipe from now on.

These had a nice flavor but they came out a bit soggy and part were burned from not turning. I might make these again but maybe use a different procedure to cook them in the oven.

Delicious! These fries were loved by all five in my family. I made them and we put them on our steak salad. I will be making them again and again!!! I chopped up lots of potatoes into shoestring size and threw them in a large ziplock bag with the seasonings which I doubled and after mixing them up I tossed in 1/3 cup olive oil and then spread them on a baking pan. Actually you could cut down the oil to 1/4 cup.

These fries were easy to make and very good. I tripled the recipe and it was a great pair with burgers.

We use this recipe often. The seasonings are great but basic process is good if you just want to make plain french fries. As a simpler side we often use course ground salt and then bake them. We have used a relatively light weight cooking sheet but I suspect that a heavier cooking sheet or a stone would allow the bottoms to brown more.

There is no way you can bake these for 45 minutes. I followed the 45 at 450 and I came out with little hockey pucks. Make sure you lessen the time and flip them at least once. Not a good result. I couldn't even taste them to try them.

Delicious! Loved these. Cooked them for 30 minutes (flipping once) on regular bake, then 5 minutes on each side with convection bake. Spicy : )

I have used this recipe instead of store bought fries since trying it. The family loves them, definitely a hit.

Great Recipe! I used 6 small pot. and tripled the spices. I did't have onion powder, so I used 1/2 tsp. of onion salt and 1 tsp. of Lawry's seasoned salt. I also cut pot. thinner than wedges, used veg. oil instead of olive, because I was out. 45 minutes @ 450 was perfect. I didn't turn them and they were crispy! Thanks Ashlee!!!

The only reason I gave this recipe 4 stars instead of 5 was because there were no instructions to spray your baking sheet. Common sense to some...I know but I was following the recipe directions fully. All of my fries stuck to the pan. Grrrrrr! They were still delicious though.

These fries were pretty good. I adjusted the baking time after reading some reviews saying that they were burning. I did 400 for 35 minutes and that worked out well. The seasoning was good, although next time I make these I think I will add a little salt to the potatoes to make the flavors more prominent. My son didn't care for them all that much, but he's not much of a potato eater so I won't count that into the rating. My husband and I liked them though so we will probably make them again. Thanks for the recipe, Ashlee!

OK... Little soggy-oily.

While this was nothing special, it was good tasting and easy to make. I cut the oil in half, added salt, and cooked the potato wedges for only 20 minutes.

Great flavor! My Husband keeps asking for them! Thanks.

This recipe has great potential. I made it as is, with the exception of reducing my oven temperature as suggested by other readers. I added salt after it was cooked to taste. It was a good alternative to french fries. Now when the kids ask for fries, this is what they'll be getting, in an attempt to improve upon the quality of food we are all eating. I think next time I will spice them up a little, but am thankful for this basic recipe from which to work. You can really tailor it to suit any type of main dish! Thanks!................adding an edit now............ Okay so I couldn't resist. I made them again for lunch, this time I cut 4 medium red potatoes (skin on) into fry shape (1/2 inch thick), 1 1/2 Tbsp olive oil, 2 Tbsp homemade Emeril's Essence Cajun Seasoning, placed on parchment lined baking sheet for 40 minutes at 400 degrees, turned once halfway through, and delish!!

I have been making a variation of these fries for years... I coat a sheet of aluminum foil with olive oil, place the aluminum over a baking sheet, and place the sliced potatoes on the sheet (I dont make wedges, I make strips). I sprinkle the fries with Old Bay Seasoning (a Maryland crab seasoning, similar to Cajun seasoning, but not quite) and some salt, and let the strips bake for 10 minutes or so at 450. I then flip the fries, so that they will evenly brown, and cook another 10 minutes. (That is for all of you that said yours charred... c'mon now! Do you really thinnk that potato strips, or for that matter, wedges, wont be charred after not turning them for a half an hour? Let's think, here!) The end result is healthy and delicious! I always burn my fingers though. EVERY TIME! In fact, I have a nice tiny blister on my inner middle finger from the batch I just made! The strips DO stick to the foil, though. You just have to pry them a litte, they'll budge.

THIS IS A GREAT RECIPE. I LOVED AND AND SO DID THE FAMILY, NOT ONLY WAS IT SUPER EASY TO MAKE I WOULD SWEAR IT TASTES JUST LIKE KFC POTATO WEDGES.

Great recipe! I wanted skinny fries so I cut them very thin and baked them for 30 minutes instead of 45! They turned out perfect!

Ditto what everyone else said in modifications!

I usually make my oven fries with rosemary and garlic which is really good. This was a nice change, especially with burgers.

I didn't use these measurements at all or the exact ingredients, but I built off of the recipe. I used red russet potatoes; cleaned and cut into wedges. In a bowl I mixed the potatoes with enough olive oil to evenly coat them, sprinkled them with garlic powder, salt, pepper, paprika, and dried minced onion (because I didn't have onion powder). I put them on a baking sheet with the oven at 400 degrees for 23 minutes on one side and 22 minutes on the other, totaling 45 minutes. They came out perfect! I will definitely make this again.

These were pretty good. They definitely need salt. My husband and toddler liked them too. I'll make these again, but I might change up the spices a bit.

I've made a recipe similar to this, I would suggest not crowding the baking sheet, and it helps to turn them over half way through baking to get even browning. Try adding some grated Parmesean cheese too.

Really Yummy! I put them out with fried ones and my hubby picked these as best, who knew? I used veggie oil instead of olive, that's what I had, and they were just great! I also used the ziploc bag method which seemed weird with the oil but worked really well. I think you should be able to alter the seasonings to taste and the possibilties are endless. thanks for a great recipe!

For those of you that thought that this recipe was a 5-star ... WHY? I followed the recipe to the tee. Within 8 minutes they started burning AND (silly me) used a cookie sheet that doesn't have sides and the oil was dripping off the cookie sheet. I wouldn't even know what to do to improve this recipe. I even read other reviews to be prepared for any changes that I may have needed to do. Not only were they soggy, but they tasted horribly bland. Lastly, let me tell you, this is the first time I've ever rated an allrecipes.com recipe poorly. Sorry Ashlee. :(

This recipe is fantastic! I doubled it and also added about 1 tsp. of salt to the seasonings. It only took about 1/2 hour to bake at 425.