Crispy Baked Fries
Easy, crispy oven-baked fries made with Yukon Gold potatoes and avocado oil. They’re the perfect side dish for any meal, or as an amazing snack all on their own!
If you’re craving fries that are golden and wildly delicious without the need for deep frying, these crispy baked fries will become your go-to recipe. They’re fluffy on the inside, crisp on the outside, and made with simple ingredients. The secret? A quick soak, a touch of cornstarch, and the right baking method.
Best Sauce Pairings for Baked Fries
These crispy baked fries are the perfect canvas for dipping sauces. Whether you keep it classic or go spicy, these sauces pair perfectly with the crispy exterior and fluffy interior.
- Fry Sauce – A classic combination of ketchup, mayo and seasoning that adds creamy, tangy flavor and pairs perfectly with crispy fries. Simple, nostalgic, and always a crowd favorite.
- Chipotle Mayo – Smoky, creamy, and slightly spicy, chipotle mayo adds deep flavor and a subtle heat that works especially well with the golden, crispy edges of the fries.
- Garlic Aioli – Rich, garlicky, and smooth, garlic aioli adds a savory depth that makes the fries feel a little more elevated while still keeping them incredibly craveable.
- Garlic Tahini Sauce – Creamy tahini and garlic create a nutty, savory sauce that brings a slightly earthy flavor and a unique twist to classic fries.
- Spicy Garlic Mayo – Creamy with a kick of heat, this sauce combines punchy garlic flavor with just enough spice to balance the richness of the fries without overpowering them.
- Ranch – Herby and refreshing, it adds a cooling constrast to the warm, crispy fries that is like no other pairing.
- Buffalo Sauce — Buttery heat and sharp tang cut through the fries, adding just enough kick without overpowering them.
- BBQ Sauce – Adds smoky-sweet tang and depth that balances the crispy edges and soft interior of the fries.
What to Serve Alongside These Fries
These crispy baked fries pair well with burgers, sandwiches, and wraps. They’re an easy side dish for classic comfort food.
- Classic Double Cheeseburger – Crispy fries and a juicy cheeseburger are a timeless combination.
- Crispy Chicken Sandwich – The crunchy coating of the chicken pairs perfectly with the crispy oven fries for the ultimate comfort food meal.
- Chipotle Chicken Burrito – The crispy fries add texture and contrast alongside the smoky, savory flavors.
- Turkey Clubs or Deli Sandwiches – Crispy fries add the perfect salty crunch alongside lighter sandwich options.
- Grilled Chicken Wraps – The fries balance lighter wraps with a crispy, satisfying side that still feels casual and easy.
Want to switch things up? Try crispy baked sweet potato wedges instead for a sweeter, slightly softer alternative.
How They Turn Out Crispy
Most baked fries turn out soft, but not these! Here’s what makes them different:
- Soaking the potatoes removes excess starch for better browning
- The cornstarch coating creates a light, crispy shell
- Avocado oil handles high heat beautifully
- Tossing halfway through ensures even crisping
Key Ingredients
These crispy baked fries use Yukon Gold potatoes, cornstarch, and avocado oil to create fries with a golden exterior and soft, creamy center without deep frying.
Base & Texture — Yukon Gold potatoes create fries with a creamier interior and naturally rich flavor while still crisping beautifully in the oven. Their thin skin also eliminates the need for peeling and helps create extra texture. Russet potatoes can also be used, but Yukon Gold potatoes provide a more tender center and deeper golden color.
Cooking & Crispness — Avocado oil helps the fries crisp evenly thanks to its high smoke point, while cornstarch creates the light, crunchy exterior that gives baked fries a more classic fried texture.
Seasoning & Flavor — Paprika adds warmth, color, and subtle depth without making the fries overly spicy. Salt and black pepper enhance the flavor of the potatoes and balance the richness from the oil.
Savory Finish — Freshly grated parmesan adds optional salty, nutty flavor and melts slightly onto the hot fries for extra richness and depth.
Directions
Step 1 — Cut and soak potatoes
Cut the potatoes into ⅜-inch thick fries and place in a large mixing bowl. Cover completely with cold water and soak for 30 minutes.
Step 2 — Drain and dry
Drain and thoroughly dry the potatoes using a clean dish towel.
Step 3 — Season
Toss with avocado oil, cornstarch, paprika, salt & pepper until evenly coated.
Step 4 — Bake
Spread the fries in a single layer on a parchment-lined baking sheet and bake at 375°F for 30-40 min, flipping after 15 minutes.
Step 5 — Serve
Finish with a sprinkling of salt and freshly grated parmesan (optional).
Find the detailed recipe, including all measurements, in the recipe card below.
Using Yukon Gold vs. Russet Potatoes
Both Yukon Gold and russet potatoes can make excellent baked fries, but they produce slightly different textures and results.
Yukon Gold Potatoes
Yukon Golds have a naturally creamy interior and a slightly buttery flavor. They contain a bit more moisture and less starch than russet potatoes, which gives you fries that are:
- Crisp on the outside
- Soft and creamy inside
- Richer in flavor
- Slightly more golden in color
They’re great if you want fries that feel a little more homemade and substantial while still getting crispy edges.
Russet Potatoes
Russets are higher in starch and lower in moisture, which helps them crisp up more aggressively in the oven. They create fries that are:
- Crispier overall
- Lighter inside
- More similar to classic restaurant fries
Because they’re drier, russets tend to produce the crispiest exterior, especially when baked at high heat.
Which One Is Better?
It depends on the type of fry you want:
- Choose Yukon Gold for a creamier, richer fry with crispy edges.
- Choose russet potatoes for a crispier, more traditional fry-shop texture.
The soaking method, cornstarch, and high-heat roasting help both varieties crisp up beautifully.
Tips for Best Results
- Don’t overcrowd the baking sheet. Use two if needed.
- Dry the cut potatoes thoroughly before seasoning. Air-dry if necessary.
- Use Yukon Gold for a creamy, rich flavor, but russet potatoes also work well.
Crispy Baked Fries
Equipment
- Cutting board
- Chef’s knife
- Large mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 2 lbs Yukon Gold potatoes
- 3 tbsp avocado oil
- 1 tbsp cornstarch
- 1 tbsp paprika
- 1 tsp kosher salt
- 1 tsp pepper
- Parmesan cheese (optional for garnish)
Directions
- Cut the potatoes into ⅜-inch fries and soak in cold water for 30 minutes.
- Drain the uncooked fries and make sure to dry them completely with a clean dish towel and air-dry if needed.
- Place them in a large bowl and add the avocado oil, cornstarch, paprika, salt, and pepper. Toss thoroughly to coat all the fries.
- Spread them evenly onto a parchment-lined baking sheet.
- Bake at 375°F for 30–40 minutes, flipping halfway through.
- Once cooked, plate and finish them off with a sprinkling of salt and freshly grated parmesan cheese if desired.
Notes
- You can substitute russet potatoes for Yukon Gold if you prefer.
Variations & Substitutions
These crispy baked fries are intentionally simple, making them the perfect base for different seasonings, toppings, and dipping sauces. Here are some of the best ways to switch them up while keeping the fries crispy and flavorful.
- Spicy Fries – Add cayenne pepper, chili powder, or crushed red pepper flakes. This gives the fries a subtle kick without overpowering the crispy potato flavor.
- Herb Fries – Toss the fries with fresh parsley, chives, rosemary, or thyme. Fresh herbs add brightness and make the fries feel a little more elevated.
- Russet Potato Version – If you prefer a more classic fry texture, swap Yukon Gold potatoes for russet potatoes. Russets crisp slightly more on the outside and create a more traditional restaurant-style fry. Yukon Golds stay creamier inside while still getting crispy edges.
- Seasoned Fries – Add extra flavor to the cornstarch coating with garlic powder, onion powder, or smoked paprika. This creates a more savory, seasoned fry while still keeping the recipe versatile enough for different sauces.
- Curry Fries – For a warm, savory twist, use 1–2 teaspoons of curry powder instead of paprika before baking. This earthy spice pairs especially well with the crispy exterior and creamy Yukon Gold interior.
Storage and Reheating
Store leftover baked fries in an airtight container in the refrigerator for up to 3 days. Let the fries cool completely before storing to help preserve their texture.
To reheat, spread the fries on a baking sheet and warm in a 375°F oven or air fryer until hot and crisp again. Avoid microwaving, as it softens the exterior and removes the crisp texture created by the cornstarch coating.
Frequently Asked Questions
What makes baked fries crispy?
Baked fries become crispy by soaking to remove excess starch and roasting at a high temperature. In this recipe, cornstarch helps create a crisp exterior while avocado oil promotes even browning in the oven.
Can I use olive oil instead of avocado oil?
Yes, olive oil can be used instead of avocado oil, but avocado oil is better suited for high-heat roasting and helps the fries crisp more evenly. Olive oil may produce a slightly softer texture depending on the temperature used.
Can I make these fries in the air fryer?
Yes, these fries can be cooked in the air fryer at 375°F until golden and crisp, shaking halfway through cooking for even browning. Cook in batches if needed to avoid overcrowding.
Do I need to peel the potatoes?
No, the potatoes do not need to be peeled. Leaving the skin on adds texture, flavor, and helps give the fries a more rustic finish.
Why are my baked fries not crispy?
Baked fries may turn out soft if the potatoes are overcrowded or contain too much moisture. Spreading them into a single layer and roasting at high heat helps them crisp properly.
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