Homemade Baked French Fries for Two

For my next edition of Things That Are Better Roasted with Coconut Oil, I bring you these french fries.

Vertical image of a parchment-covered baking sheet with seasoned french fries and ketchup, with text on the top and bottom of the image.

I’m such a sucker for matchstick potatoes, roasted with coconut oil, salt, and pepper, and little else. Greek potatoes are nice, topped with salty feta, and I can get down with a good breakfast hash, but tall and skinny classic french fries are my fave.

I’m talking about the kind that are 90% about the cutting, and 10% about everything else. It’s a similar method to what we do with sweet potatoes, and it’s so simple I almost talked myself out of posting it, to be honest.

But then I reconsidered. Everybody wants easy food that tastes good, and who doesn’t like french fries? So here you go, the perfect recipe for two diners.

Vertical top-down image of scattered seasoned potato cuts on a baking sheet lined with crinkled parchment paper next to two black cups with dips.

Set yourself up in front of a good movie with some dipping sauces and something sweet for dessert, and you’ve got a stay-at-home date night ready to go.

First, a little more about this recipe:

Vertical image of a pile of skinny seasoned french fries next to steak and salad on a plate.

I like a fry that is crispy and skinny, strong enough to stand firm when I’m holding it in my hand, not wilty or wispy or soft. I like ones that are good for dipping in ketchup or honey mustard, or homemade aioli when I’m feeling fancy.

But I feel I must emphasize that this is how I like them. If you like them fatter or softer or more seasoned, we can still be friends. I’m adaptable, and so is this recipe. Just keep in mind that this is the way I’m addicted to making them, the particular variety that I’m crazily addicting to eating.

Vertical image of a hand dipping one fry in a cup of ketchup.

If you lean more towards the tall, skinny type, too, the kind that’s big on crunch and perfect for dipping, here you go!

If you’re serving a crowd, double or triple the recipe accordingly. Or if you’re having one of those days, maybe keep ‘em all for yourself…

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Horizontal image of skinny cuts of baked potato with seasoning on crinkled parchment paper next to a serving of ketchup.

Homemade Baked French Fries for Two


  • Author: Shanna Mallon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

Baked french fries are just what your stay-at-home date night needs. Made specifically for two, the potatoes come out golden and crispy.


Scale

Ingredients

  • 12 tablespoons coconut oil, slightly softened
  • 1 large Russet potato (about 1/2 pound)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Italian seasoning blend, cayenne pepper, garlic powder, turmeric (optional)

Instructions

  1. Scrub the potato well. Preheat the oven to 400˚F.
  2. Place coconut oil on a large, rimmed baking sheet, and spread it around with your fingers.
  3. Slice the potato in half lengthwise. Slice each of the halves in half lengthwise. Then, working with one section at a time, keep slicing the lengthwise until you have a lot of long, skinny matchstick pieces that are about 1/4 inch thick and 5 to 5 1/2 inches long. 
  4. Place matchsticks on the pan, and toss with salt and pepper, working everything together with the oil on the pan so it is distributed evenly. Add additional seasonings to taste, if you wish. Arrange in a single layer. The more contact each fry has with the surface of the baking pan, the faster it will crisp up.
  5. Bake for 30 minutes, tossing potatoes halfway through. If fries are crisp and golden at 30 minutes, remove from the oven and serve. If they’re still soft in spots, toss and keep baking in increments of 5-10 minutes until done to your liking.

  • Category: Vegetarian
  • Method: Baking
  • Cuisine: Appetizers

Keywords: potato, French fries, oven-baked

Cooking By the Numbers…

Step 1 – Measure All Ingredients

Horizontal image of a whole potato, salt, pepper, and coconut oil in bowls.

Measure out all of the ingredients as they are listed on the ingredients list.

Preheat oven to 400˚F. Use coconut oil to grease a large, rimmed baking sheet, spreading it around evenly with your fingers.

Step 2 – Cut Potato

Horizontal image of four slices of a whole potato on a wooden cutting board.

Cut potato in half lengthwise with a sharp knife on a sturdy cutting board. Slice each of those halves again, in half lengthwise.

Horizontal image of matchstick slices of potatoes on a wooden board.

Working with one section at a time, slice lengthwise until you have long skinny matchstick pieces. These pieces should be about 1/4 inch thick and 5 to 5 1/2 inches long, depending on the size. This will result in skinny pieces, which is the way I like them, to maximize crispness. You can also cut them 1/2 inch thick if you prefer them to be a little fatter.

Step 3 – Season

Horizontal image of raw potato matchsticks with seasonings scattered on a baking sheet.

Add matchsticks to the prepared pan. Toss with coconut oil, salt, and pepper (we love ’em freshly cracked!), making sure everything is distributed evenly among each matchstick.

If you choose to add additional seasonings, now is the time to add them in. Toss and make sure they are distributed evenly. For more ideas on what kind of seasonings to incorporate, check out my suggestions at the bottom of this post.

Make sure each matchstick is in an even layer on the medium or large baking sheet (the size of the pan will depend on how big your potato was). Make sure they are not touching, because the less crowded the pan is and the more each fry is in touch with the surface of the baking pan, the faster they will crisp up.

Note, if you are doubling the recipe, you may need to use two pans.

Step 4 – Bake

Horizontal image of a pile of matchstick baked potatoes on a sheet pan with crinkled parchment paper next to two dishes of dips.

Place baking sheet in the oven and bake for 30 minutes. Toss halfway through cooking. After 30 minutes, they should be crisp and golden. If they are still soft in places, toss again and bake in increments of 5 to 10 minutes until done. Mine usually take 30-45 minutes, but it depends on how large your slices are as well as whether or not you spread them in an even layer.

To Spice Or Not To Spice?

When it comes to these oven baked french fries, salt and pepper only is a tasty way to go. However, if you like to play around with seasonings, you can easily do so here.

Horizontal image of skinny cuts of baked potato with seasoning on crinkled parchment paper next to a serving of ketchup.

Here are some ways to change things up in terms of flavor:

  • Add 3/4 to 1 teaspoon Cajun seasoning.
  • Combine 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried parsley, and 1/8 teaspoon cayenne pepper for an Italian seasoning blend with a little kick.
  • Make them spicy with 1/2 teaspoon cayenne.
  • Use up any fresh herbs you may have lying around such as fresh rosemary, thyme, oregano, basil, and more.
  • Use the seasoning combo from our Oven-Baked Parmesan and Garlic Potato Wedges.

If you are fry fiend, here are some different takes for you to try out:

How would you season your homemade baked french fries? Tell us in the comments and be sure to rate the recipe.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 29, 2014. Last updated: February 24, 2020 at 18:37 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

31 thoughts on “Homemade Baked French Fries for Two”

  1. I too love my fries baked. I’m totally fascinated by the idea of using coconut oil! Must try it next time as I usually use olive oil.

    Reply
  2. Read this yesterday and marked as unread knowing I’d want them very soon. I made these today for lunch – delish! I bake potatoes in the oven already a few forms already (usually hashed or diced). The shoestring shape and coconut oil changes everything!

    Reply
  3. I’ve just gotten into baking fries! Why I waited so long is beyond me. These look heavenly! I’ll have to try the skinny matchstick cut and coconut oil next time. Love the links you shared, too. Just one big lovely post!

    Reply
  4. your baked fries are so pretty! I do mine with coconut oil too, but this post was a total reminder to take more time with the knife and the potato!! My fries always end up as wedges.

    Reply
  5. Shanna! I like my fries tall and skinny but sturdy enough to hold in my hands too! Hooray to skinny fries fans! At least we are still friends!

    Seems like we’re on the same wavelength this week – i just posted on baked plantain fries today (that surprisingly are good too! crispy, and so much easier to cut than potatoes) – have you ever tried them?

    F

    Reply
    • haha we’ll always be blog friends, buddy, and thanks for the tip about plantains! I’ve never had fries made of them, but they sound so yum!

      Reply
  6. Mmm, fries…I don’t think I’ve ever even attempted to make my own. Sounds fun! You bring the fries, I’ll bring the muhammara. 😉

    Reply
  7. Gorgeous photos! And you just made my favorite indulgence, baked fries, even better with the addition of coconut oil. I wish I had thought of it!

    Reply
  8. I am making these for the umpteenth time today and wanted to let you know! They’ve been a favorite since you posted this and turned me on to the wonders of coconut oil.

    Reply

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