Homemade Baked French Fries – Diner Style

by Pamela

baked french fries, homemade french fries, french fries recipe

Crispy on the outside, soft on the inside french fries – aren’t those the best? Guess what? Now you can make them at home and you don’t even need a fryer. These oven baked french fries taste just like (maybe even better) than those fries that you get at your favorite diner. And yes, they’re easy to make too.

I’m a total sucker for a great french fry! I don’t go for those fast food fries – too skinny, no flavor and soooo greasy. I like those thick cut fries you get from a diner, and sometimes at a restaurant that knows what they’re doing. But I’ve never really been able to get the same kind of flavor at home, until now.

Yes, I’ve got a fryer but I never use it. That thing is a slippery slope. Once I make something in it, I find myself making more and more things in it and pretty soon my pants don’t fit. Funny how that happens <grrrrrr>. And just slicing potatoes and giving them a coating of olive oil and a ride in the oven doesn’t produce the same results as you get at the restaurant. But with this recipe you can!

Homemade French Fries that taste just like the best diner fries.

This easy recipe does take a little more time than just coating some potato slices in oil and popping them in the oven, but not much more and the extra step is TOTALLY worth it. What’s the secret to these great tasting homemade french fries? Boiling.

Yep, all the good restaurants double cook their fries to get that soft fluffy inside and crisp outside. Many fry them twice, but some do this little boiling trick before frying them.

All you need are some russet potatoes (peeled or unpeeled – up to you) cut into thick strips and give them a quick 3 minute boil. Then you can proceed as usual when making oven baked french fries. Yes, that’s really all there is to getting yourself into french fry heaven. And because these are oven baked, with just enough olive oil to cover the potatoes, they’re still a pretty healthy option for you and your thighs.

The other really cool thing about making homemade french fries is that you can flavor them any way you want. I just made plain sea salt fries, but you could drizzle these with truffle oil, top them with Parmesan or make up a salt and herb mixture to toss them in. So many options and SOOOOO delicious.

Homemade Baked French Fries - Diner Style
Prep time
Cook time
Total time
Crispy on the outside, soft on the inside and not a killer to your waistline. These oven baked french fries taste just like takeout, but healthier.
Recipe type: Side Dish
Cuisine: American
Serves: 2
  • 2 Large Russet Potatoes (peeled)
  • 1½ Tablespoons Olive Oil
  • Sea Salt
  1. Fill a 4-5 quart pan with water and place on the burner.
  2. Slice potatoes into ¼"-1/2" slices and drop into the pan of water.
  3. Bring pot to a boil and reduce heat so that it's at a slow rolling boil and cook potatoes for 3 minutes.
  4. Pre-heat oven to 450 degrees Fahrenheit.
  5. Carefully remove potatoes with a slotted spoon and either set them on a paper towel lined plate or on a cooling rack. This lets the excess water drain away. And you can do this up to a couple of hours ahead of cooking them in the oven.
  6. Add olive oil to a large bowl and gently add the potatoes to the bowl.
  7. Use your hands to turn potatoes in the oil and get them well coated with the oil.
  8. Arrange potatoes, in a single layer, on a foil/parchment paper/silpat lined baking sheet. You may need 2 pans.
  9. Sprinkle with sea salt (or other seasoning as you wish).
  10. Slide them into the oven.
  11. After 15 minutes turn the potatoes over and switch the baking pans around if you've used more than one.
  12. minutes later, turn the potatoes again and check how they're browning.
  13. Let them cook for 6 more minutes and see if they're done to your liking. If not, keep checking on them in 5 minute intervals. If you like how they're done, pull them from the oven.
  14. Serve them piping hot.
This recipe is easily expanded. If you decide to make truffle fries, don't cook them with the truffle oil, drizzle them with the truffle oil when they come out of the oven.


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Kristy January 9, 2017 at 10:03 pm

We tried these and they were good

Pamela January 10, 2017 at 12:03 pm

Hi Kristy, I’m so glad that you liked them!

Krista April 13, 2016 at 10:43 am

I tried these last night! I even did the cold water first. I think I might have cut them to thin, although when they started they looked the size in the photo. But they shrank and got flat. And some got mushy even with only 3 mins boiling. The taste was great though! Soft in the middle (what was there) and crunchy on the outside. My husband was in love with them. Thanks for a yummy french fry that’s baked!

Pamela April 13, 2016 at 10:49 am

I’m so glad that you and your husband liked the fries Krista. Definitely cut them a little bit thicker to keep them from falling apart when they’re boiled. We can’t get enough of these around here.

Bryanna January 15, 2016 at 7:21 pm

Trying these right now! I’m confused at step 12. What does “minutes later” mean? Does it mean like 2-3 minutes?

Pamela January 16, 2016 at 10:22 am

Sorry about that Bryanna. It should be 10 minutes. I’ve made the change in the recipe.

sippitysup September 27, 2014 at 5:29 pm

Another trick. Soak the fries in COLD before the boil. Not only will they leach out starch, but they will fill full of water. Which makes you think that you’d get a mushy fry, but if the cells are full up, then they don’t soak in the oil and you get a fluffier (baked or fried) fry. GREG

Pamela September 28, 2014 at 5:12 am

Thanks for the tip Greg, I’ll have to try that on the next batch.

Maureen | Orgasmic Chef September 27, 2014 at 4:18 pm

Can you believe we can’t buy russet potatoes here? They grow them for the fast food companies but they aren’t sold in stores. It’s also nearly impossible to buy seed potatoes for them too. Hate it!

I’ve only ever done the double fry with fries but yours look outstanding. I’ll try this next time.

Pamela September 27, 2014 at 5:02 pm

That’s so weird Maureen. I wonder why that is? You could do this with sweet potatoes too.

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