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Small Batch Baked French Fries

Thick cut homemade french fries recipe made with 1 russet potato and cooked in the oven. This recipe for small batch baked french fries yields the perfect amount for one person. These homemade fries are crispy on the outside, creamy on the inside and perfect for dipping in your favorite sauce.

Seasoned french fries in a tall dish held together by a red cloth napkin and a burlap napkin

These easy to make homemade french fries are the perfect side dish to go with meat or fish. They're also great to eat on their own, with a drizzle of malt vinegar, or dipped in your favorite french fries dipping sauce.

These potato strips are baked, not fried. Made with a drizzle of olive oil and lightly seasoned, these thick cut oven french fries are so incredibly delicious.

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This recipe for small batch french fries will serve one or two people depending on the size of the potato you use.

RELATED: Single Serving Comfort Food Recipes

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

  • russet potato
  • olive oil
  • salt
  • black pepper
  • Italian seasoning

How To Bake French Fries

  1. Cut a large russet potato into thick strips. You do this by first cutting the potato in half, then cut each half in half. Slice each half into 2-4 potato strips, depending on the size of your potato.
  2. Drizzle a little olive oil over the potatoes.
  3. Add a pinch of salt, pepper, and Italian seasoning and mix together with your hands.
  4. Place the tray of potato strips into a preheated 400° F (200 ° C) oven and bake for 25 minutes.

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These thick-cut oven fries are so much better than restaurant fries. I think you'll love them too!

Best Potatoes For Oven Baked French Fries

Russet potatoes are the best potato to use for baked french fries. Their thick skins guarantee a crispy outside and the insides become fluffy when baked.

It's important to cut the potato into similarly sized wedges for even cooking.

How To Make Fries Crispy

Make sure you use plenty of oil. The oil prevents the potatoes from sticking to the baking sheet and they also give the potato wedges crisp, caramelized edges.

Also be sure to leave space around the potatoes on the sheet. Overcrowding in the pan will cause the potatoes to steam rather than bake properly.

What To Serve With Homemade French Fries

Other Single Serving Potato Recipes

Enjoy!

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Homemade Baked French Fries Recipe | One Dish Kitchen | Game Day Recipes

Small Batch Baked French Fries

Prep Time: 10 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Keywords: french fries, potato
Servings: 1 person
Calories: 344kcal
Author: Joanie Zisk

Ingredients

  • 1 large russet potato - scrubbed, rinsed, and dried
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon Italian seasoning

Instructions

  • Heat oven to 400 degrees F (200 degrees C).
  • Cut the potato into thick strips. You do this by first cutting the potato in half, then cut each half in half. Slice each half into 2-4 potato strips, depending on the size of your potato. Spread out in an even layer on a baking sheet.
  • Drizzle the olive oil over the potatoes.
  • Add salt, pepper and Italian seasoning and mix together with your hands.
  • Place the tray of potato strips into the oven and bake for 25 minutes.
  • Remove baking sheet from the oven, allow to cool a bit before handling and enjoy!

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 599mg | Potassium: 1538mg | Fiber: 4g | Sugar: 2g | Vitamin C: 21mg | Calcium: 48mg | Iron: 3.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

5 thoughts on “Small Batch Baked French Fries”

  1. 5 stars
    Would it be easier to put the cut up potatoes into a bowl, then add the spices and olive oil and hand mix. Then place on baking tray one at a time? I just thought that you might get a better uniformed coating this way.

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