Go Back

Sheet Pan French Fries


  • 5-6 medium russet potatoes
  • 1/3 - 1/2 cup olive oil or avocado oil
  • 1 - 1 1/2 tsp sea salt to taste start with around 1 tsp – you can always add more later but you cannot take it away
  • 1 tsp smoked or sweet paprika
  • 1 tsp dried parsley
  • ½ tsp pepper


  • Put a large, unlined baking sheet into your cold oven, and then pre-heat the oven to 425 degrees. You want the sheet pan to be in there to pre-heat as well. This will prevent sticking and make for crispier potatoes.
  • Cut your potatoes into French fry shape. I like to cut the potato lengthwise in thirds using a straight knife, and then use a crinkle cutter to cut the flat pieces into thirds again making a crinkle cut.
  • Toss the French fries in large mixing bowl with the oil and seasonings until the potatoes are coated evenly. I think using my hands works the best here.
  • Once the oven pre-heats, take the hot sheet pan out of the oven, and pour the seasoned and oil coated French fries onto the hot pan (listen for the sizzle!). Use a rubber scraper to get all the oil out of the bottom of the bowl. Spread the French fries out on the pan.
  • Bake the French fries at 425 degrees for 15 minutes. Stir the fries, and then bake another 20 minutes. Take the French fries out again, stir the fries, and the bake another 15 minutes until golden brown and cooked through. If you cut your French fries smaller/thinner, they will take less time. If you cut them bigger, you will want to add more time.


  • You can leave the paprika out, but I love the color it gives, and the slightly smoky flavor to a smoked paprika. If you use a sweet paprika you won’t taste it as much so that would be a good option for little ones that might not like the smoked flavor, but would still give the pretty and appealing color.
  • Change up the seasoning to what you are serving it with! Try rosemary with a steak, or dill when serving with crispy fish!