Healthy Baked French Fries
We. Love. Fries. It’s surprisingly easy to make crave-worthy fries right in your oven—no deep-frying needed! I’ve been making these on repeat for my family, and there’s never a fry left behind. In fact, one night when I pulled a tray out of the oven and set it on the counter, my husband literally walked by, gobbled down half the pan, and kept moving….that’s when you know they’re good! Since these fries are roasted instead of fried, you get all the salty satisfaction—just with a lighter, more wholesome twist. And by keeping the skins on, you score more fiber in every bite.
If you’re a fry fanatic (ahem… same!), you’ll also love my Oven-Roasted Sweet Potato Fries, Roasted Carrot Fries or Bacon Cheeseburger Carrot Fries with “Special Sauce,” Eggplant Parmesan Fries, and Roasted Jicama “Fries”—all baked, all better-for-you, and all guaranteed to disappear quickly. I also recently tested Green Bean Fries… Stay tuned for that one!
Why these fries steal the show
- Crispy edges, tender centers: That perfect fry texture—no deep fryer required.
- Simple and satisfying: Just potatoes, a spritz of oil, and a sprinkle of salt.
- Family-approved: They disappear fast (ketchup optional! Queso optional! Dill Pickle Ranch optional!).
- Healthier comfort food: Roasted and packed with potatoey goodness.
A few tips
Scrub the potatoes really well under cool water (because we’re keeping the skin on for extra fiber), pat them dry and cut them into strips. Spritz the baking sheet with oil and line the fries up in a single layer— and don’t overcrowd them or pile them on top of each other. Sprinkle with salt and pop them in the oven set at 400°F for 20 minutes.
Also, be sure to flip mid-way through using a wide rubber spatula, scraping the bottoms to keep them intact and ensure even cooking. Finally, finish them off under the broiler for just a few minutes to brown and crisp. Ta-da, (good-for-you) French Fries are served!
Dip ’em in my Lightened Up Buffalo Cottage Cheese Dip!
Healthy Baked French Fries
Ingredients
- 2 large russet potatoes, cut into thin french-fry-like strips
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper, optional
Instructions
- Preheat the oven to 400°F. Coat a large baking sheet with nonstick oil spray. Spread the fries out in a single layer on the baking sheet and mist the tops liberally with additional oil spray. Do not overcrowd the pan or overlap potato sticks. Sprinkle salt and pepper evenly over the fries.
- Bake the fries for 20 minutes, flipping them halfway through using a wide rubber spatula (scrape the bottom of the pan if the fries seem to stick, so you don’t break part the fries).
- To finish, set the oven to broil and broil for 5 more minutes (depending on how brown and crispy you like your fries—watch closely so they don’t burn since ovens will vary). Season with additional salt and pepper to taste.
My family loves these french fries. They beg me to make them every week. Sometimes I use the russet, other times, sweet potatoes. Either way, my husband and kids fight for the last ones on the serving plate. Thanks, Joy!
This just made our day! We’re so glad your family loves these fries—both russet and sweet potato are perfection. The battle for the last one is so real (and honestly, the best kind of family drama). Thank you so much for sharing, Morgan!
— Team Joy
Thank you, Joy.
Hi Fran, thank you for stopping by, and so glad you enjoyed the recipe. Be sure to try some of Joy’s other delicious French fry spins, including her Sweet Potato Fries, Eggplant Parm Fries and Roasted Carrot Fries.
—Donna