Spicy Seasoned Baked French Fries

oven fries, baked fries with dip
Diana Rattray
  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
159 Calories
10g Fat
16g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 159
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 881mg 38%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Protein 2g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These baked French fries are super easy to fix and bake with a small amount of olive oil or canola. A spicy Cajun-style seasoning or your favorite blend of seasoned salt adds spicy flavor to the fries. These fries are a light and easy alternative to deep fried, and they taste just as good.

Bake the oven "fries" until they're tender and crisp on the outside. The fries call for Creole or Cajun seasoning, but plain salt or sea salt and some freshly ground black pepper are excellent as well. If your Cajun or Creole seasoning is salt-free, sprinkle the fries with salt.

If you slice your potatoes into wide fries, allow more baking time. Starchy potatoes — russets, or baking potatoes — are the best potatoes to use for French fries.


  • 4 medium baking potatoes (russets or Idaho potatoes)
  • 3 tablespoons olive oil (or canola, plus more for the pan)
  • 1 1/2 teaspoons Creole or Cajun seasoning (or use your favorite seasoned salt blend)

Steps to Make It

  1. Heat oven to 450 F

  2. Line a large rimmed baking sheet with foil.

  3. Peel the potatoes, if desired, then slice the potatoes lengthwise into thin slices (between 1/4-inch and 1/2-inch thick). Slice the slices into 1/4-inch to 1/2-inch strips. If they are very long, cut the lengths in half.

  4. Drizzle a small amount of olive oil over the bottom of the prepared baking sheet. Spread the oil around to coat the foil.

  5. Dry the potato strips and toss them in a bowl with 3 tablespoons of olive oil. Toss the potato strips with the seasonings, coating thoroughly. Spread potato strips in a single layer in the prepared baking pan.

  6. Bake for about 10 minutes. Stir and turn the potatoes and continue baking for 8 to 10 minutes longer. Turn again and bake for about 10 minutes longer, or until the fries are tender and evenly browned.

Tips and Variations

  • Saute 1 or 2 cloves of finely minced garlic in a teaspoon or two of olive oil over medium heat just until softened. Toss with the fries as soon as they come out of the oven.

  • Sprinkle some shredded cheddar cheese or grated Parmesan over the fries as soon as they come out of the oven. 

  • Omit the Creole or Cajun seasoning and sprinkle dry Italian dressing mix over the fries before baking.

  • Nacho Fries: Chop 1 medium onion and 1 large bell pepper. Put 1/2 pound of ground beef in a large skillet over medium heat; add the chopped onion and bell pepper. Cook until the ground beef is browned and the vegetables are tender. Drain well. When the fries come out of the oven, sprinkle with the ground beef mixture. Sprinkle the ground beef with 1 cup of shredded cheddar-jack cheese, plain cheddar, or a Mexican blend of cheeses. Top the cheese with some pickled jalapeno pepper rings, if desired. Return the fries to the oven and bake just until the cheese has melted. Garnish with fresh chopped tomatoes and green onions or salsa.