Forget the Drive-Thru: 17 Homemade Fries So Crispy Nobody Misses the Deep Fryer
A large order of fries can cost more than a whole bag of potatoes now. Here is the good news: some of the crispiest fries you will ever eat come out of a regular home oven or air fryer, and the secret is one simple step most people skip. One YouTube video showing oven fries that come out crispier than deep fried has more than 15 million views, and families keep making them for movie night. So grab a few russets. These are the homemade fries your family orders most, made at home for pennies..
The One Trick That Makes Homemade Fries Crunchy
The trick is starch control. Raw potatoes are full of surface starch that turns gummy and keeps fries soft. Soak the cut potatoes in cold water, dry them very well, toss them with a spoon of cornstarch and a little oil, then bake on a screaming hot pan. Salt them the second they come out. That is the base recipe for every slide in this gallery, so learn it once and you are set. Have you ever tried soaking your potatoes first?
You will need: 2 lb russet potatoes (about 4 medium), cold water, 1 tbsp cornstarch, 3 tbsp vegetable or avocado oil, 1 tsp fine salt, 1/2 tsp garlic powder (optional), flaky salt to finish.
How to make it: 1. Heat the oven to 450F with a sheet pan inside. 2. Cut the potatoes into 1/4 inch sticks and soak in cold water for 30 minutes. 3. Drain and dry them completely with a towel. 4. Toss with cornstarch, then oil. 5. Spread in one layer on the hot pan with space between the fries. 6. Bake 20 minutes, flip, bake 10 to 15 more until deep golden. 7. Salt right away and serve hot.
Air Fryer Shoestring Homemade Fries
Thin fries love the air fryer. The hot moving air crisps every side in about 15 minutes, and you only need a spoon of oil. Cut them skinny, soak and dry them the same way, and cook in small batches so they are not stacked. These homemade fries taste like the thin, salty fries kids beg for at the drive-thru window. Who in your house eats them straight from the basket?
You will need: 1 1/2 lb russet potatoes, 1 tbsp oil, 2 tsp cornstarch, 3/4 tsp salt.
How to make it: 1. Cut potatoes into thin 1/8 inch sticks. 2. Soak 30 minutes, then dry well. 3. Toss with cornstarch and oil. 4. Air fry at 380F for 8 minutes, shake. 5. Raise to 400F and cook 6 to 8 minutes more until crisp. 6. Salt and serve.
Thick Steak Fries With a Fluffy Inside
Steak fries are the comfort food of the fry world: crisp outside, soft and fluffy like a baked potato inside. The secret for big wedges is a quick boil before baking. A few minutes in salted water cooks the center so the oven only has to crisp the outside. Serve these homemade fries next to a steak, a burger or a bowl of chili. Thick or thin: which side are you on?
You will need: 3 large russet potatoes, 2 tbsp oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika.
How to make it: 1. Cut each potato into 8 thick wedges. 2. Boil in salted water for 5 minutes and drain. 3. Let them steam dry for 5 minutes. 4. Toss with oil and spices. 5. Bake at 450F on a hot pan for 25 to 30 minutes, flipping once.
Diner-Style Seasoned Homemade Fries
That orange, slightly spicy dust on diner fries is easy to copy at home. It is mostly paprika, garlic powder, onion powder and salt, with a pinch of cayenne. Toss half the seasoning on before baking and the rest right after, while the fries are still hot and a little oily, so it sticks. A cast iron skillet makes a fun way to serve them family style.
You will need: 2 lb russet potatoes, 3 tbsp oil, 1 tbsp cornstarch. Seasoning: 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/4 tsp cayenne, 1/2 tsp sugar.
How to make it: 1. Mix the seasoning in a small bowl. 2. Soak, dry and toss the cut fries with cornstarch, oil and half the seasoning. 3. Bake at 450F for 30 to 35 minutes, flipping once. 4. Toss with the rest of the seasoning while hot.
Garlic Parmesan Fries
These homemade fries taste like the ones people order at a nice restaurant and then talk about all week. The trick is to add the garlic at the end. Raw garlic burns in a hot oven, so melt a little butter with fresh garlic and toss it with the fries right out of the oven, then shower them with Parmesan and parsley. Would you share a basket of these or keep them all to yourself?
You will need: 2 lb russet potatoes, 2 tbsp oil, 1 tbsp cornstarch, 2 tbsp butter, 3 cloves garlic (minced), 1/2 cup finely grated Parmesan, 2 tbsp chopped parsley, salt.
How to make it: 1. Bake the fries using the base recipe. 2. Melt butter with garlic in a small pan for 1 minute. 3. Pour over the hot fries in a big bowl. 4. Add Parmesan and parsley and toss. 5. Serve right away.
Chili Cheese Homemade Fries for Game Night
This is the slide that wins football Sunday. Bake a big pan of fries, spoon warm chili on top, cover with sharp cheddar and put it back in the oven just until the cheese melts. Leftover chili works great. A quick homemade cheese sauce is even better if you like that stadium style drip. Fork or fingers?
You will need: 1 batch baked fries, 2 cups beef or bean chili (warm), 1 1/2 cups shredded sharp cheddar, 1/4 cup diced onion, sliced jalapenos (optional), sour cream.
How to make it: 1. Bake the fries on an oven safe pan. 2. Spoon warm chili over the fries. 3. Top with cheddar. 4. Return to a 425F oven for 4 to 5 minutes until the cheese melts. 5. Add onion, jalapenos and sour cream.
Loaded Bacon Cheddar Fries
Loaded fries are basically a baked potato you can share. Crisp bacon, melted cheddar, sour cream and green onion, piled on hot fries. Thick fries or wedges hold up best under the toppings. Cook the bacon in the oven on a second pan at the same time, and the whole thing is ready in about 40 minutes.
You will need: 2 lb potatoes cut in wedges or thick fries, 2 tbsp oil, 6 slices bacon, 1 1/2 cups shredded cheddar, 1/2 cup sour cream, 3 green onions (sliced), salt and pepper.
How to make it: 1. Bake the wedges at 450F for 30 minutes. 2. Bake the bacon on a separate pan until crisp, then chop. 3. Top the fries with cheddar and bacon. 4. Bake 3 to 4 minutes more to melt. 5. Add sour cream and green onion.
Cajun Spice Fries
If your family likes a little heat, this one is for you. A Cajun blend of paprika, garlic, onion, oregano, thyme and cayenne gives these homemade fries a warm, smoky kick. Make a jar of the spice mix and you can use it on chicken and shrimp too. Serve with a cool dip like ranch or a quick mayo with lemon. How spicy do you like your fries, mild or fire?
You will need: 2 lb russet potatoes, 3 tbsp oil, 1 tbsp cornstarch. Cajun mix: 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp black pepper, 1/4 to 1/2 tsp cayenne, 1 tsp salt.
How to make it: 1. Stir the Cajun mix together. 2. Toss soaked and dried fries with cornstarch, oil and 2 tsp of the mix. 3. Bake at 450F for 30 to 35 minutes, flipping once. 4. Sprinkle more spice on the hot fries to taste.
Home-Style Poutine With Brown Gravy
Poutine comes from Quebec, and it is pure comfort: crisp fries, squeaky cheese curds and hot brown gravy. At home, the key is gravy that is hot enough to soften the curds a little without making the fries soggy. If you cannot find curds, torn fresh mozzarella works in a pinch. Have you ever tried real poutine?
You will need: 1 batch baked fries, 1 1/2 cups cheese curds. Gravy: 3 tbsp butter, 3 tbsp flour, 2 cups beef broth, 1 tsp Worcestershire sauce, 1/2 tsp black pepper, salt to taste.
How to make it: 1. Melt butter, whisk in flour and cook 2 minutes until light brown. 2. Slowly whisk in broth and Worcestershire. 3. Simmer 5 minutes until thick, season. 4. Pile hot fries on plates, add curds. 5. Pour the hot gravy over and eat right away.
Crinkle Cut Homemade Fries With a Wavy Knife
Crinkle fries bring back school cafeteria and ballpark memories, and those ridges are not just cute. They give you more surface, which means more crunch and more places for ketchup to hold on. A cheap crinkle cutter makes them in minutes, and kids love helping with it. Do crinkle fries remind you of the school lunch line too?
You will need: 2 lb russet or Yukon Gold potatoes, 2 tbsp oil, 1 tbsp cornstarch, 1 tsp salt, a crinkle cut knife.
How to make it: 1. Cut potatoes into 1/2 inch slabs with the crinkle knife, then into sticks. 2. Soak 30 minutes and dry well. 3. Toss with cornstarch, oil and salt. 4. Bake at 450F for 30 to 35 minutes, flipping once.
Curly Fries From a Spiralizer
Curly fries look like fair food, but a spiralizer turns a potato into those fun corkscrews in seconds. Keep the potato skin on, toss the spirals with seasoned flour so they get that crunchy coating, and bake them on a hot pan. These homemade fries cook fast because they are thin, so watch them after 15 minutes. Which fair food do you miss the most?
You will need: 2 large russet potatoes, 3 tbsp oil, 2 tbsp flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, a spiralizer.
How to make it: 1. Spiralize the potatoes with the thickest blade. 2. Toss with oil. 3. Mix flour and spices and toss with the spirals. 4. Spread on a hot pan. 5. Bake at 425F for 18 to 25 minutes, turning once, until crisp.
Sweet Potato Fries With Cinnamon Salt
Sweet potato fries are famous for going soft, and cornstarch is the fix. Coat them lightly, give them lots of space on the pan and do not flip them too early. Then finish with a sweet and salty mix of cinnamon, a little brown sugar and salt. These homemade fries taste like fall. Sweet or savory sweet potato fries?
You will need: 2 large sweet potatoes, 1 tbsp cornstarch, 2 tbsp oil. Cinnamon salt: 1/2 tsp cinnamon, 1 tsp brown sugar, 1/2 tsp salt.
How to make it: 1. Cut sweet potatoes into 1/4 inch sticks. 2. Toss with cornstarch, then oil. 3. Bake at 425F in one layer for 15 minutes. 4. Flip and bake 10 to 15 minutes more. 5. Toss with the cinnamon salt while hot.
Zucchini Fries (a Lighter Swap)
Want something lighter next to the burgers? Zucchini fries get a crunchy coat of panko and Parmesan and bake up golden in about 20 minutes. Salt the sticks first and pat them dry so they do not turn watery. Kids who say they do not like zucchini often change their minds with a cup of marinara on the side. Would your kids try them?
You will need: 2 medium zucchini, 1/2 tsp salt, 1/2 cup flour, 2 eggs (beaten), 1 cup panko, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, cooking spray, marinara or ranch for dipping.
How to make it: 1. Cut zucchini into sticks, sprinkle with salt, wait 10 minutes and pat dry. 2. Dip in flour, then egg, then the panko and Parmesan mix. 3. Place on a rack set over a sheet pan and spray with oil. 4. Bake at 425F for 18 to 22 minutes until golden.
San Diego Carne Asada Fries
San Diego taco shops made this one famous: fries piled with grilled steak, guacamole, sour cream and cheese. At home, a quick lime and garlic marinade on flank or skirt steak does the job, and the oven fries make it so much cheaper than takeout. It is a full dinner on one pan. Would you eat this for dinner or as a party snack?
You will need: 1 batch baked fries, 1 lb flank or skirt steak, juice of 2 limes, 2 cloves garlic, 1 tsp cumin, 1 tsp salt, 1 cup shredded Mexican cheese, 1 cup guacamole, 1/2 cup sour cream, pico de gallo.
How to make it: 1. Marinate steak in lime, garlic, cumin and salt for 30 minutes. 2. Sear in a hot skillet 3 to 4 minutes per side, rest and chop. 3. Top hot fries with cheese and melt in the oven. 4. Add steak, guacamole, sour cream and pico.
Boardwalk Style Homemade Fries With Vinegar
On East Coast boardwalks, fries come in a paper cup with a splash of vinegar and plenty of salt. That tangy bite is so good with fresh, hot fries. Use apple cider or malt vinegar in a spray bottle so the fries stay crisp. Serve them in paper cones for a summer at the beach feeling, even in October. Have you ever had fries with vinegar?
You will need: 2 lb russet potatoes, 3 tbsp oil, 1 tbsp cornstarch, 1 tsp salt, 2 tbsp malt or apple cider vinegar in a small spray bottle, flaky salt.
How to make it: 1. Bake fries using the base recipe until very crisp. 2. Pile into paper cones or cups. 3. Spritz with vinegar. 4. Sprinkle with flaky salt and serve right away.
Rosemary Garlic Skin-On Fries
Skin-on fries are the easiest of all, because there is no peeling. Just scrub the potatoes well. The skin adds a rustic crunch and a nutty potato flavor, and a little fresh rosemary makes the kitchen smell like a steakhouse. This is the version to make when you want a fancy side with almost no work. Peel or no peel?
You will need: 2 lb russet or Yukon Gold potatoes (scrubbed), 3 tbsp olive oil, 1 tbsp cornstarch, 1 tbsp chopped fresh rosemary, 2 cloves garlic (minced), 1 tsp salt.
How to make it: 1. Cut unpeeled potatoes into sticks, soak and dry. 2. Toss with cornstarch, oil and salt. 3. Bake at 450F for 30 minutes, flipping once. 4. Add rosemary and garlic, toss and bake 3 to 5 more minutes.
Homemade Fry Sauce and Easy Dips
Every good fry needs a good dip. Utah fry sauce starts with just mayo and ketchup, and many families add a splash of pickle juice. Honey mustard, garlic aioli and a smoky chipotle mayo each take one minute to stir together. Make three and let everyone vote for the winner. If you want more ideas, try our potato side dishes. Which dip wins at your table: A) fry sauce, B) honey mustard, C) garlic aioli or D) plain ketchup?
You will need: Fry sauce: 1/2 cup mayo, 1/4 cup ketchup, 1 tsp pickle juice. Honey mustard: 1/4 cup mayo, 2 tbsp Dijon, 2 tbsp honey. Garlic aioli: 1/2 cup mayo, 1 clove grated garlic, 1 tsp lemon juice. Chipotle mayo: 1/2 cup mayo, 1 tbsp adobo sauce.
How to make it: 1. Stir each dip together in a small bowl. 2. Chill 15 minutes so the flavors blend. 3. Serve next to hot fries. 4. Keep leftovers covered in the fridge for up to 4 days.
