Easy Oven Fries


Get your fry fix with only four teaspoons of oil. These make-at-home versions of the restaurant favorite are better (and better for you) than their fast food counterparts.


  • 3 pounds russet potatoes (about 6 large), cut lengthwise into ¼-inch-wide strips

  • Nonstick cooking spray

  • 4 teaspoons vegetable oil

  • Coarse salt and ground pepper


  1. In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).

  2. Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat 2 rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.

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