Easy Homemade Oven Fries with Olive Oil
Golden homemade oven fries with olive oil—easy, flavorful, and made with real food. Any potato works, and they always turn out delicious.
Is there anything better than homemade fries fresh out of the oven? I don’t think so.
These oven fries are one of those recipes I go back to over and over—simple, hearty, and made with real food.
You can use whatever potatoes you’ve got lying around, and they still turn out amazing every time.
Why You’ll Love This Recipe
- It’s very forgiving – Got Yukon golds? Great. Russets? Perfect. Reds? Toss ’em in. You can use any type of potato, and they’ll still taste fantastic.
- Full of flavor – Garlic, onion, and sea salt bring these to life.
- Quick and easy – The cooking time is about 50-60 minutes, but the prep takes just minutes.
Ingredients
- 5 lbs potatoes (yellow, Yukon gold, russet,—whatever you have on hand)
- ½ cup olive oil
- 5 tsp garlic powder
- 5 tsp onion powder
- 5 tsp dried parsley (or 5 tbsp fresh)
- 1 tbsp salt
- 1 tsp black pepper
Tools You’ll Need
- Sharp knife & cutting board
- Large mixing bowl
- Measuring spoons
- Large baking sheet
- Parchment paper (for easier cleanup)
How to Make Homemade Oven Fries with Olive Oil
Preheat your oven to 400 degrees F. Line your baking sheet with parchment if you’d like easier cleanup.
Wash and slice your potatoes into thicker fries or wedges.
For medium-sized potatoes, I usually cut them in half, then cut each half in half again lengthwise.
If your potatoes are on the larger side, you might want to cut each piece one more time to keep things even.
Uniform size helps them cook up nice and evenly—no one wants a burnt fry next to an undercooked one!
Add to a big bowl and toss with garlic powder, onion powder, parsley, salt, pepper, and olive oil. Stir it up until every fry is coated.
Spread the fries on your prepared baking sheet.
No need to fuss about perfect spacing—just make sure they’re mostly in one layer so they roast up instead of steam.
Bake for 30 minutes, then flip the fries.
Return to the oven for another 25–30 minutes or until the edges are crispy and golden brown.
Serve hot, maybe with some homemade ketchup or your favorite dip on the side. So good!
FAQs
What kind of potato is best to use?
Any kind works. Yukon golds are my favorite for their buttery texture, but yellows, reds, russets, or even a mix all turn out great.
Do I have to peel the potatoes?
Not at all. I usually leave the skins on. Just scrub them well, and you’re good to go.
What if I don’t have olive oil?
You can sub avocado oil, tallow, or any other high-heat oil. But olive oil adds that rich, classic flavor.
Can I make these in the air fryer?
Yup. Preheat it to 400 degrees F and cook for about 15–20 minutes, shaking halfway through
Homemade Oven Fries with Olive Oil
Ingredients
- 5 lbs potatoes (yellow, Yukon gold, russet,—whatever you have on hand)
- 1/2 cup olive oil
- 5 tsp garlic powder
- 5 tsp onion powder
- 5 tsp dried parsley (or 5 tbsp fresh)
- 1 tbsp sea salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment for easier cleanup.
- Wash and slice potatoes into thicker fries or wedges. For medium potatoes, cut in half, then cut each half in half lengthwise. For larger potatoes, cut once more to keep pieces even.Uniform size helps everything cook evenly—no one wants a burnt fry next to an undercooked one!
- Add the fries to a large bowl and toss with garlic powder, onion powder, parsley, salt, pepper, and olive oil until evenly coated.
- Spread the fries on your baking sheet. No need to space them perfectly—just keep them mostly in a single layer so they roast instead of steam.
- Bake for 30 minutes, then flip the fries. Return to the oven for another 25–30 minutes, or until the edges are golden brown.
- Serve hot with homemade ketchup or your favorite dip!
Notes
- Leave the skins on – More nutrients and rustic texture. Just give them a good scrub.
- Flip halfway through baking to get those golden, crispy edges on both sides.
- Want extra crispy? Soak the cut potatoes in cold water for 30 minutes, then dry them really well before seasoning.
