Baked Thick-Cut Seasoned Oven Fries

Warm homemade 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.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

They’re like the thick-cut fries you get in a restaurant but they’re baked rather than fried, so you can of course, eat more.

Lately I’ve been obsessed with smoked paprika. I love red peppers and since paprika is made from peppers, it’s no surprise it’s always been a favorite seasoning, but smoked paprika is even better.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

It’s got a rich, smoky essence that adds wonderful depth of flavor to anything it touches. I’ve been sprinkling it on everything from snack mix to roasted vegetables and it’s absolutely perfect on the fries. It has a tiny bit of a kick, but if you want a full-on kick, sprinkle with cayenne, too.

I also added cumin, which complements the smoked paprika. You can try seasoning salt, thyme and rosemary, garlic and dill, or another favorite spice blend that you like. I went fairly heavy-handed but if you’re more sensitive to spices, dial back the amount.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

I used 2 jumbo unpeeled potatoes, one sweet potato and one russet. Use 3 potatoes if yours are smaller, or enough to fill one baking tray completely full.

After slicing the potatoes, put them in a gallon-sized Ziplock and add 1 tablespoon of cornstarch. This is a little 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.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

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.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

The russet potatoes stay firmer and get crispier on the exterior than the sweet potatoes and retain a buttery soft, tender interior.

Use your favorite combo of potatoes or even parsnips.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

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.

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

Print Print Recipe

Baked Thick-Cut Seasoned Oven Fries (vegan, GF)

The fries are like thick-cut fries you get in a restaurant, but they're baked rather than fried, so you can of course, eat more. I used smoked paprika and cumin, but use your favorite seasonings, to taste. I used coconut oil and it's not noticeable, but if you're concerned, use another oil. 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 does wonderful things for sweet potatoes. It accentuates their natural sweetness and the flavors complement each other so well. The Russet potatoes stay firmer and get crispier on the exterior than the sweet potatoes while retaining a buttery soft, tender interior. You may want to make a double batch right off the bat because they disappear fast.

Yield: 2 XL or 3 med/large potatoes (Russet or sweet potatoes)

Prep Time: 15 minutes

Cook Time: about 45 mintues

Total Time: about 1 hour

Ingredients:

2 extra-large or 3 medium/large potatoes (russet or sweet potatoes), washed and trimmed into 1/4 to 1/2-inch slices (I didn't peel)
1 tablespoon cornstarch
2 tablespoons coconut oil in liquid state (or another oil, i.e. olive, vegetable, canola)
2 teaspoons smoked paprika, or to taste (or substitute with your favorite seasonings or seasoning blend)
2 teaspoons cumin, or to taste
salt and pepper, to taste
ketchup or your favorite condiments, optional for serving

Directions:

  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. 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. 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.

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Baked Parsnip Fries with Creamy Balsamic Reduction Dip (vegan, GF) - A healthier way to make fries instead of using white potatoes. These are baked so you can have extra!  Easy recipe at averiecooks.com

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85 Responses to “Baked Thick-Cut Seasoned Oven Fries”

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    1
    Melanie @ Carmel Moments — March 13, 2014 at 5:30 am

    I’ll take this with a side of burger please! They look absolutely perfect!

    Reply

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    Layla @Brunchtime Baker — March 13, 2014 at 5:38 am

    I wouldn’t even need a burger alongside these! They are so thick and would fill me up alone. Yum~!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 5:53 am

      I definitely wouldn’t need one either :)

      Reply

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    Laura Dembowski — March 13, 2014 at 5:38 am

    Oven fries are the best! Love the spice mix you put on these! I’ve been really into spices lately, especially cumin.

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 5:53 am

      Even though cumin is a sloppy joes, chili, etc kind of spice and I don’t eat meat and most people use it on those types of things, I love it so much too!

      Reply

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    Colleen @ What's Baking in the Barbershop?! — March 13, 2014 at 5:48 am

    Oven baked fries and I get along VERY well, haha. I love your tip with the cornstarch to help them get crispy! I think I could easily eat these by themselves for dinner some night :)

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 5:52 am

      Oh yes, totally a dinner unto themselves :)

      Reply

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    Belinda@themooblushbaker — March 13, 2014 at 6:20 am

    Anything for thick baked fries They look so crunchy and addictive. I must be careful around your place; I might eat everything!

    Reply

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    Sarah@WholeAndHeavenlyOven — March 13, 2014 at 6:35 am

    Yes, yes, yes to the smoked paprika—I use it in nearly everything it’s so good. I LOVE oven-baked fries and I can plainly see how golden and crispy yours are. I could easily see myself demolishing an entire plate of these fries in only a few minutes! pinned.

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 9:17 am

      thanks for pinning and yes to an entire plate in a few minutes :)

      Reply

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    Katrina @ WVS — March 13, 2014 at 6:39 am

    Oven fries throw me over the moon too!! LOVE this recipe – there’s so much yummy spice!

    Reply

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    Karly — March 13, 2014 at 7:07 am

    These look amazing! I love baked fries!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 9:15 am

      Im thinking these, with your fry sauce, and we’d be in business!

      Reply

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    Marie @ Little Kitchie — March 13, 2014 at 7:10 am

    Fries are my weakness… I can eat WAY too many of them! These baked ones definitely would help out with the guilt! ;)

    Reply

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    Chelsea @chelseasmessyapron — March 13, 2014 at 7:24 am

    These are gorgeous! Love that they are baked so (of course) we can eat more! Pinned!

    Reply

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    Anna — March 13, 2014 at 8:55 am

    These fries look incredible Averie! I have recently been having a love affair with smoked paprika and have been adding it to everything. I never thought about adding it to fries, genius! I too love a little food with my ketchup ;-)

    Reply

  12. #
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    alison @ Ingredients, Inc. — March 13, 2014 at 9:12 am

    your photos get better and better! Great post

    Reply

  13. #
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    Laura (Tutti Dolci) — March 13, 2014 at 9:23 am

    These fries look incredible, love the seasonings!

    Reply

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    Anna@CrunchyCreamySweet — March 13, 2014 at 9:30 am

    Yes, please! Love all the seasoning! Pinned!

    Reply

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    Kris — March 13, 2014 at 9:40 am

    Cornstarch for fries??????? I would never have guessed it. Definitely trying this next time I make oven fries. I have found myself frustrated at how quickly the fries lose their crispness as soon as they get to the point where it doesn’t burn your mouth to eat them. Thank you for the tip!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:47 pm

      the fries lose their crispness as soon as they get to the point where it doesn’t burn your mouth to eat them. = I can totally relate!!

      And yes the CS helps. It’s not perfect but it helps!

      Reply

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    Beth @ bethcakes — March 13, 2014 at 9:59 am

    French fries have always been one of my favorite foods since I was a little kid, haha. So these are making me extremely hungry right now! I love all the spices you mentioned too. We make baked fries at home a lot, but I didn’t know the constartch trick! I will definitely try that next time. :)

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:46 pm

      It helps a little with the crispy factor!

      Reply

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    Rachel @ Baked by Rachel — March 13, 2014 at 10:10 am

    I could seriously eat just those as an entire meal or more (says the potato-aholic) ;)

    Reply

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    Krista @ Joyful Healthy Eats — March 13, 2014 at 12:03 pm

    I have totally been craving fries and this seriously look so crunchy and amazing! Love the paprika addition. Then you caught my eye with the parsnip fries too! Girl… I see fries in my future. Pinned!

    Reply

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    Ceara @ Ceara's Kitchen — March 13, 2014 at 12:10 pm

    Ohhh myy!! These look amazing and I love the addition of the cumin! I need to get my hands on some smoked paprika asap!! I am going to use your cornstarch trip when making these ! So pinned!!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 3:08 pm

      Thanks for pinning and your enthusiasm :)

      Reply

  20. #
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    Chloe — March 13, 2014 at 1:16 pm

    Those look absolutely amazing!! And I love that you added cumin and paprika.

    Reply

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    Mary Frances — March 13, 2014 at 1:31 pm

    Combining both kinds of potatoes sounds amazing! I know what I’m making for lunch tomorrow. Nothing has sounded good lately (thank you, dear sickness lol) but as soon as I saw these, my mouth started watering. Cannot wait to try! Pinned!

    Reply

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    Dana — March 13, 2014 at 3:19 pm

    whoa mama! Hubba hubba these look good. Well done, friend! And such beautiful photographs!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:45 pm

      Well that’s high praise coming from you, thank you, Dana! Orange food. NOT EASY to photograph and not have it just look…so horrible. I’m sure you know what I mean!

      Reply

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    Dorothy @ Crazy for Crust — March 13, 2014 at 3:28 pm

    Okay, now I’m really hungry. I’ve never thought to use smoked paprika. So buying that next time I’m at the store!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:44 pm

      It’s the BEST! A little kick, smoldery, smoky, love it.

      Reply

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    Katie — March 13, 2014 at 4:47 pm

    The spices you used sound great together! And I never knew that about cornstarch helping them get crispy!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:44 pm

      It’s not perfect but it does help!

      Reply

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    sally @ sallys baking addiction — March 13, 2014 at 5:02 pm

    I love oven baked fries – especially covered in spices. Smoked paprika is so good on sweet potatoes (baked as fries or simply baked) – love the two paired together. I’ll have to use coconut oil next time I make a batch! Doubling the batch – good call. :)

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:43 pm

      Coconut oil is the BEST when roasting sweet potatoes. Sally. OMG so good. It just brings out the natural sweetness of the potatoes more so than olive or any other oil. Love it!

      Reply

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    Pamela @ Brooklyn Farm Girl — March 13, 2014 at 5:45 pm

    Totally loving these baked fries and how seasoned they are! Gotta add these to our dinner menu to try.. and then our snack menu!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:43 pm

      Or just the dinner-snack-that’s-all-we’re-having-menu LOL. I mean I maybe did that :)

      Reply

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    Cara's Healthy Cravings — March 13, 2014 at 5:51 pm

    Gahhh! I can’t wait to make these!!

    Reply

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    Kelly Senyei | Just a Taste — March 13, 2014 at 5:55 pm

    These look absolutely amazing, Averie! Pinned!

    Reply

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    Paula — March 13, 2014 at 5:57 pm

    I remember the cornstarch tip from your parsnip fries and I love cumin! I ran out of reg. paprika last month and replaced it with smoked–I’m glad I did because its good stuff. It looks like I’m in business to try these this weekend–they look amazing and I know we’ll love them!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 6:42 pm

      Thanks, Paula! I know you’d like these and glad you’re a fan of the smoked paprika too!

      Reply

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    Los | The Man, The Chef, The Dad — March 13, 2014 at 6:07 pm

    Alright, coming to your site while on a diet is probably thee worst decision I’ve ever made. I think if I’m allowed to just dunk one of those fries into a glob of ketchup I’ll be satisfied.

    Reply

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    Katy — March 13, 2014 at 7:03 pm

    I am seriously fry-obsessed and will turn anything into fries. Thick cut is the best kind. Love that these are baked and seasoned, you almost don’t even need ketchup (but let’s be real. Obviously ketchup.)

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 11:19 pm

      I am a ketchup addict. I mean, what is the POINT if I cannot have a huge bowl of it :)

      Reply

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    Kara Hoerr @ RD in the Midwest — March 13, 2014 at 7:53 pm

    Yum! I love making baked potato fries and these make me want to go make some right now! I’ve never added cornstarch to them, but that is an excellent idea! I’m so going to try that now…I’m always wanting them to be a little crunchier.

    Reply

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    Amy — March 13, 2014 at 10:37 pm

    I avoid most fried foods because I’d rather spend the calories on an extra cookie or cupcake, but when it comes to french fries… I can never say no. Ever. Especially with the thick wedge-cut ones. (And beer-battered — my absolute favorite!) I love how you made a healthier version, and all of that seasoning looks incredible! Great tip about the cornstarch too. With how many fast food fries my guy eats, I’m sure these would be popular in our house!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 11:19 pm

      beer-battered fries…oh that’s the stuff 4am is made of :)

      Reply

      • Amy replied: — March 14th, 2014 at 12:36 am

        SO true! My parents go out to dinner every Friday night to a little brewery downtown, and they serve the best ones I’ve ever eaten. I always beg to go when I visit them!

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    Jennie @themessybakerblog — March 14, 2014 at 5:39 am

    I could eat these all day long! I have been utterly obsessed with smoked paprika lately. The flavor is amazing. Love these! Pinned.

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 5:41 am

      So glad you’re a fan of smoked paprika too & thanks for pinning!

      Reply

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    Abbie @ Needs Salt — March 14, 2014 at 6:04 am

    These fries look incredible! I love that they are oven-baked and the spice combination of paprika + cumin sounds delicious. Must try these soon!
    Pinning!

    Reply

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    Werona @cookiesorbiscuits — March 14, 2014 at 8:46 am

    Mmm. You caught my attention with the fries and had me at the word paprika! It has to be one of my favorite spices. I love topping my lasagna with paprika.

    Reply

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    Meredith — March 14, 2014 at 1:20 pm

    Amazingly delicious!

    Reply

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    Paula — March 14, 2014 at 1:25 pm

    I love baked and roasted veggies! These fries look wonderful. I haven’t thought to do russet and sweet together! That’s a great tip!

    Reply

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    Paula — March 14, 2014 at 4:21 pm

    YUM, YUM, YUM!! Just polished off a batch of these for dinner. That seasoning is so good. I’d like to try it on parsnips and maybe kabocha wedges.

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 8:08 pm

      Thanks for trying these Paula & glad you polished them right off :)

      Reply

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    Janet T — March 14, 2014 at 5:13 pm

    Made these fries tonight for dinner, oh my, the best fries ever! I am so impressed with your recipes! Thank you so much. :)

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 8:08 pm

      Thanks for trying these & for saying you’re so impressed with my recipes :)

      Reply

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    Kira @ The Healthable Old Soul — March 14, 2014 at 6:08 pm

    JOJOS! So much better homemade!

    Reply

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    Kayle (The Cooking Actress) — March 14, 2014 at 6:41 pm

    I looove paprika on french fries and these look so perfectly seasoned and I love the cut–just the right amount of thickness! and hooray for baked not fried!!! I might be able to fit into a wedding dress then! :P

    Reply

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    Jolie Klassen — March 14, 2014 at 7:20 pm

    Thanks for the recipe! I made them for dinner tonight and they were delicious! The cornstarch trick. . . pretty amazing!

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 8:10 pm

      Thanks for trying these & glad you thought they were delish and that the CS trick worked for you!

      Reply

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    Tracy | Pale Yellow — March 16, 2014 at 9:50 am

    Thanks for the secret of crispy baked fries! I can never seem to get them right!

    Reply

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    Hayley @ The Domestic Rebel — March 19, 2014 at 8:08 am

    Who doesn’t find crispy, thick wedges of seasoned fries irresistible? I know I am a self-proclaimed fry fiend and wish I could eat them daily without gaining a trillion pounds. Love the idea of using coconut oil to coat them prior to baking. And I MUST grab some smoked paprika!

    Reply

    • Averie Sunshine replied: — March 19th, 2014 at 8:21 am

      You HAVE to get some smoked paprika..love the stuff!

      Reply

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    bev @ bevcooks.com — March 30, 2014 at 8:35 am

    Fry me up!

    Reply

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    Maira Giosa @ Mesa em Cena — April 9, 2014 at 1:36 pm

    Made those last weekend and they came out PERFECT! pitty i didn’t have any ketchup, but that wasn’t a problem for me.

    I’m actually gonna post this recipe today on my blog. It’s on portuguese, but check it out :) (i give you credit don’t worry!)

    Cheers from Brazil!
    :)

    Reply

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    Christan — July 12, 2014 at 9:42 am

    Hi Averie!

    On another one of your baked sweet potato recipes, you covered them for the first 30 minutes with foil but did not do that in this one. Does that make a huge difference?

    Reply

    • Averie Sunshine replied: — July 12th, 2014 at 6:52 pm

      If you’re trying to get things to crisp up you want them uncovered; if you’re trying for just a soft overall texture, sometimes it’s helpful to tent the pan (cover). It really depends on the recipe, the ingredients, the goal, etc.

      Reply

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    Suzanne — September 29, 2014 at 2:25 pm

    Yum! Can I just say, you are my favorite food blogger. Out of the many recipes I pin, yours are usually the first I try, and always so good! Usually simple, yet gourmet. Keep it coming! :)

    Reply

    • Averie Sunshine replied: — September 29th, 2014 at 2:59 pm

      Thanks for saying I’m your favorite and that you tend to try my recipes first out of all your pins! Simple, yet gourmet. That’s perfect :) And thank you so much for all the compliments!!

      Reply

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