Crispy Oven Fries

Crispy on the outside, fluffy in the middle – and better than takeaway!

These Crispy Oven Fries are the fries I make when I want really good fries – nothing compares. They absolutely rival takeaway fries (the good kind – not the sad freezer-bag ones), but they’re baked, not fried so less fuss. Oven-baked, golden, super crunchy on the outside and fluffy in the middle, they’re the kind you sneak off the baking tray while pretending you’re “just checking if they’re done”.

You’ll parboil the fries (don’t skip this!), optionally toss them in a little flour for extra crunch, then roast them in hot oil until golden and irresistible. It’s honestly shocking how crispy these get without needing a fryer. And the best part? No stovetop oil splatters, no smell lingering for 3 days – just pure fakeaway satisfaction with way less mess.

And if you want to add an extra touch of magic, try sprinkling the fries with some of my homemade Easy Chicken Salt– an Aussie cult seasoning that’s taking over the world. Try it and thank me later.

What kind of potatoes work best?

Go for brushed or sebago (russet) potatoes – they’re starchy and crisp up beautifully – although waxy potatoes will still work!

Do I have to parboil the potatoes?

Yes! Parboiling draws out starch and starts the cooking process, giving you that fluffy inside and crispy outside. Skipping this step can result in tough or uneven fries – it’s worth the extra effort!

Can I skip the flour?

You can – but the flour adds extra crunch. If you want to skip it, just increase the oil slightly to help with crisping.

What can I serve these fries with?

These fries are the ultimate all-rounder – they go with just about anything. Here are a few crowd-pleasing ideas:

• Chicken schnitzel – the crispy-on-crispy combo we all deserve.
• Burgers – Juicy Homemade Beef Burgers, Portuguese Chicken Burgers, veggie burgers … whatever’s going in the bun, these are the fries for it.
• Barbecued steak or sausages – especially good with a side of aioli or tomato sauce.
• Roast chicken – like my Butterflied Portugese Chicken or classic Roasted Chicken and Gravy.
• Fried chicken – try them with my Southern “Fried” Baked Chicken Strips.
• Fish fingers or the crumbed fish fillets from my Homemade Fish and Chips – a budget-friendly fakeaway classic.
• Sandwich night – turn a grilled sandwich or wrap into a full meal. Try them in a Chicken Shawarma with Garlic Yoghurt Sauce.
• Loaded fries platters – add cheese, salsa, sour cream and make a whole thing out of it. Or use them as the base for my Beef Brisket Loaded Fries for extra wow factor.

Can I cook these fries in the air fryer?

This recipe is specially designed for the oven. If you want to make fries in the air fryer, check out my Air Fryer Chips recipe.

Watch how to make Crispy Oven Fries

If you enjoyed these Crispy Oven Fries, I think you’ll love:

Oven Baked Crispy Potato Wedges
Crispy Sweet Potato Fries
The BEST Roast Potatoes
Hasselback Potatoes
Air Fryer Chips

Crispy Oven Fries

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5 from 3 reviews

These Crispy Oven Fries with real takeaway vibes might be baked, not fried, but they are every bit as addictive. Serve them with magical chicken salt to take them to the next level.

• Total Time: 50–65 minutes
• Yield: Serves 4–6 1x

Ingredients

Scale 1x2x3x

• ¼ cup (60 ml) olive oil 
• 1.2 kg (2 lb 10 oz) brushed or sebago (russet) potatoes, peeled and cut into fries (a width of about 1–1.5 cm/½ inch)
• 2 tbsp olive oil
• 2 tbsp plain (all-purpose) flour (optional but recommended)
• Easy Chicken Salt, to serve

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Instructions

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Add the olive oil to a large baking tray and place it in the oven to heat up. 
2. Meanwhile, bring a large pot of water to the boil. Add the potatoes and parboil for 6 minutes until just fork-tender (set a timer).
3. Drain the potatoes in a colander and leave to steam-dry for 5 minutes.
4. Add flour (if using) and toss to coat.
5. Carefully remove the hot tray from the oven (use mitts – the oil will be hot!) and add the fries. Toss to coat as evenly as you can in the oil. If using chicken salt, sprinkle the fries now with 1 teaspoon of the salt and toss to coat again.
6. Roast for 35–50 minutes, turning once, until golden and crisp.
7. Optional: Let the fries drain on a paper towel for 2 minutes before serving. 
8. Season with more chicken salt to taste, if using, and serve.

Notes

Note 1 – Although brushed or sebago (russet) potatoes are best, waxy potatoes work too.  

 

MAKE AHEAD

Peel and cut your fries up to 24 hours in advance. Store them submerged in cold water in the fridge until you’re ready to parboil.

LEFTOVERS

Best enjoyed fresh, but don’t throw out any leftovers!

Storage – Cool completely and store in an airtight container in the fridge for up to 2 days.

Reheating – Best reheated in the oven at 220°C (425°F) (200°C/400°F fan-forced) or the air fryer at 200°C (400°F) until hot and crispy again. The microwave works in emergencies, but the texture will suffer. 

• Author: Nicole
• Prep Time: 15 minutes (includes parboiling and steam-drying)
• Cook Time: 35–50 minutes
• Category: Sides, Fakeaway
• Method: Oven-baked
• Cuisine: Australian-inspired