Yes, frozen fries go straight into the oven, no thawing needed. Thawing first actually works against you by making them wet instead of crisp.
Frozen fries are already pre-cooked and coated for oven baking, so the instinct to thaw them first is backwards. The freezer keeps the coating intact; thawing breaks it down and adds extra moisture right when you want less.
The real variables that decide whether they turn out crisp or soggy are oven temperature, spacing on the pan, and how hot the sheet is when the fries hit it.
Most frozen fries bake best at 425-450°F for 20-25 minutes, though thin shoestring fries can finish closer to 18 minutes and thick steak fries can take up to 28-30.
Flip or shake the pan halfway through cooking so both sides get direct heat. Season with salt right when they come out, while the coating is still hot enough to help it stick.
Frozen fries are designed to go straight from freezer to oven, and skipping the thaw is exactly the point, not a shortcut that costs quality. A hot, preheated pan and a single layer do more for crispness than any extra step.
Yes, flipping or shaking the pan around the halfway point exposes both sides to direct heat, which gives more even browning than leaving them undisturbed the whole time.
Usually not. Most frozen fries are pre-coated with oil during manufacturing, so extra oil can make them greasy instead of crispier.
The pan was likely too crowded or the oven wasn't fully preheated. Both cause steaming instead of roasting, which keeps fries soft no matter how long they cook.
Mostly yes, though sweet potato fries have more natural moisture and can need a slightly higher temperature, around 425-450°F, to crisp up as well as regular fries.