These Baked Old Bay Fries pair beautifully with broiled fish, baked chicken or burgers off the grill — and they’re a family favorite for good reason.
I first shared this baked Old Bay fries recipe years ago, and it remains one of the most-requested sides in our house. Old Bay seasoning adds a savory, slightly spicy coastal flavor that brightens simple baked potatoes, and a quick splash of malt vinegar just before serving gives the fries a tangy finish that many people love. If you grew up around Maryland or the mid-Atlantic, Old Bay will likely be a familiar pantry staple — but even if it’s new to you, it’s a great spice blend to try on potatoes, seafood and more.
These fries are straightforward to prepare and work well as a side for grilled burgers, broiled fish or roasted chicken. They’re also excellent as a snack for movie night or a casual gathering. The method is simple: cut the potatoes into uniform pieces, toss with oil and Old Bay, spread in a single layer on a baking sheet, and bake until golden and slightly crisp, tossing once during baking. Finish with chopped parsley for color and a splash of malt vinegar for that classic boardwalk-style tang.
Below is the full recipe with ingredients, clear directions and a few helpful tips to make sure your fries come out crisp and flavorful every time.
Print Recipe
Baked Old Bay Fries
Yield: serves 4
Ingredients:
- 3 Russet potatoes, unpeeled, cut into large matchsticks
- 2 tablespoons canola or vegetable oil
- 2 heaping teaspoons Old Bay seasoning
- Chopped fresh parsley, for garnish
- Malt vinegar, for serving
Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large mixing bowl, gently toss the potato matchsticks with the oil so they are evenly coated. Spread the potatoes in a single layer on a nonstick or lined baking sheet to ensure even cooking.
- Liberally sprinkle the Old Bay seasoning over the potatoes so each fry has good coverage.
- Bake for about 15 minutes, then use a spatula to turn and rearrange the fries so they brown evenly. Continue baking for another 8–12 minutes, or until the fries are golden and slightly crisp at the edges. Oven times can vary slightly based on potato size and sheet thickness.
- When the fries are hot and just out of the oven, add a light splash of malt vinegar and toss gently. Garnish with chopped parsley and serve immediately.
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Chef tips and variations:
– Choose Russet potatoes for a fluffy interior and crisp exterior; cut pieces as evenly as possible for uniform cooking.
– For extra-crisp fries, soak the cut potatoes in cold water for 20–30 minutes, then pat dry before tossing with oil. This removes surface starch and helps them brown.
– Don’t overcrowd the pan. If the fries are piled on top of one another, they will steam instead of crisp.
– If you prefer a lighter Old Bay flavor, start with 1 to 1 1/2 teaspoons and add more to taste after baking.
– To make a larger batch, use two baking sheets and rotate them between racks halfway through baking for even browning.
Storage and reheating:
– Leftover fries keep well in an airtight container in the refrigerator for 2–3 days.
– Reheat in a hot oven (425 degrees F) on a baking sheet for 8–10 minutes to help regain crispiness. A hot air fryer also works well for reheating small portions.
Serving suggestions:
– These fries are a perfect companion to grilled burgers, broiled or baked fish, roasted chicken, or simple sandwiches.
– Offer malt vinegar, ketchup, or a garlic aioli on the side so guests can customize their dipping flavors.
Enjoy this easy, flavorful take on boardwalk-style fries at your next meal — they’re quick to prepare, full of character, and a reliable crowd-pleaser.