Baked Thick-Cut Seasoned Oven Fries

YIELD: 4 SERVINGS
PREP TIME 15 MINUTES  
COOK TIME 45 MINUTES  
TOTAL TIME 1 HOUR

Seasoned Fries — These oven fries are thick-cut and baked rather than fried. They’re flavored with smoked paprika and cumin, and their smoky flavor pairs well with just about anything!


Warm homemade oven fries smothered in ketchup make my heart go pitter-patter. I used both sweet potatoes and russet, and they’re doused in plenty of smoky seasoning. They’re like the thick-cut fries you get in a restaurant, but they’re baked rather than fried, so you can eat more.

After slicing the potatoes, put them in a gallon-sized Ziplock and add a little cornstarch. This is a trick to help them crisp up better in the oven. Oven-baked fries never get as crispy as oil-fried fries, but the cornstarch really helps. These are so much healthier than fried fries, making it an easy trade.


I used just 2 tablespoons of coconut oil for the whole batch. The fries do not taste like coconut and there’s so much seasoning that any coconut flavor is masked. My family could not tell that I used coconut oil even when I asked them about it, but use olive or another oil if preferred.

The contrast of the sweetness of the sweet potatoes with the smoky spices makes them so addictively good. And while you can’t taste it per se, coconut oil accentuates the natural sweetness in the sweet potatoes and the flavors complement each other so well.


I’m a major ketchup fan and like a little bit of food with my ketchup. The fries were begging to be slathered. They were so good that the baking tray was demolished in less than 5 minutes between 3 people.

用料  

Baked Thick-Cut Seasoned Oven Fries的做法  

1. Preheat oven to 425F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.

2. Slice potatoes and put into a gallon-sized Ziplock.

3. Sprinkle cornstarch into bag, seal bag, and toss potatoes to coat.

4. Open bag and add oil, seal bag, and toss potatoes to coat.

5. Open bag and add smoked paprika, cumin, salt and pepper, seal bag, and toss potatoes to coat. Really manipulate the potatoes all around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the oil and spices.

6. Transfer potatoes to baking tray, arranged in a single flat layer, not quite touching, if possible. They don’t have to be in rows, but I find this easiest when it’s time to flip.

7. Bake for about 25 minutes. Remove from oven, and with a tongs, flip potatoes over.

8. Return tray to oven and bake for about 15 to 20 more minutes, or until done.***

9. Remove from oven and serve as soon as they’re cool enough to eat; fries are best warm and fresh. Optionally, serve with ketchup or your favorite condiments.

小贴士

*You may use another oil, like olive, vegetable, or canola.

**You can substitute your favorite seasonings or seasoning blend, if desired.

***Baking times will vary based on your oven, the potatoes and how thick they’re cut, how full the tray is, and how well done you like your fries. Because it’s a very hot oven, keep a close eye on them in the final moments of baking so they don’t burn.