1 Try to cut them into similarly sized pieces so the fries will bake evenly.  Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices.
http://cookieandkate.com/2010/baked-sweet-potato-fries/
The seasoning goes on the potatoes both before and after baking. If you’re feeling fancy, you could also sprinkle some grated Parmesan on the fries after baking. The amount of potatoes you use depends on how many fries you want to make. If you’re baking for just yourself, I’d use 1 large potato. If you’re making the fries as a side dish for a family of 4+, I’d use 1 medium size potato per person depending how hungry you are.
http://www.layersofhappiness.com/extra-crispy-oven-baked-french-fries/
1 Tip: If you immediately cover the warm potatoes with a lid, it steams the outer surface, resulting in soggy fries.)  Bring out the chilled potatoes at serving time and do a final fry at 350 degrees F for 2-4 minutes. The primary purpose of this frying step is to remove moisture and “cook” the potato.
https://idahopotato.com/pressroom/how-to-make-the-best-signature-fresh-french-fries
1 Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.  Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet.
http://cookieandkate.com/2010/baked-sweet-potato-fries/
1 Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.  Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet.
http://cookieandkate.com/2010/baked-sweet-potato-fries/
How to Make the Best Signature Fresh French Fries. « Back. Select quality potatoes. The best potatoes to use for making fresh French fries are Idaho Russet Potatoes. The high solids content of the Idaho Potato guarantees consistent flavor, golden color and fluffy potato inside texture.
https://idahopotato.com/pressroom/how-to-make-the-best-signature-fresh-french-fries
1 Place the fries on the parchment paper and add the oil and all of the seasonings. Toss to make sure all the fries are coated evenly.  Bake French fries until light brown and crispy, 40-45 minutes, flipping ¾ of the way through.
http://www.shelikesfood.com/1/post/2015/06/crispy-oven-baked-french-fries.html
1 After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.  Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1/2 – 1 Tablespoon of the seasoning mixture based on how much salt you prefer. Toss around to mix.
http://www.layersofhappiness.com/extra-crispy-oven-baked-french-fries/
How to Make the Best Signature Fresh French Fries. Select quality potatoes. The best potatoes to use for making fresh French fries are Idaho Russet Potatoes. The high solids content of the Idaho Potato guarantees consistent flavor, golden color and fluffy potato inside texture. In addition, the long oval shape of the Idaho Potato will result in eye-pleasing cut fries.
https://idahopotato.com/pressroom/how-to-make-the-best-signature-fresh-french-fries
1 Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.  Bake for 10 to 15 more minutes, or until the fries are crispy.
http://cookieandkate.com/2010/baked-sweet-potato-fries/
how long to bake potatoes for french fries
For french fries, bake potatoes for 2 to 4 minutes. It takes 2 to 4 minutes to bake potatoes for french fries.