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!

MY OTHER RECIPES

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!

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.

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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90 comments on “Baked Thick-Cut Seasoned Oven Fries”

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

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

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

  4. 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 :)

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

  6. 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.

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

  8. These look amazing! I love baked fries!

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

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

  11. 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 ;-)

  12. your photos get better and better! Great post

  13. These fries look incredible, love the seasonings!

  14. Yes, please! Love all the seasoning! Pinned!

  15. 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!

    • 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!

  16. 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. :)

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

  18. 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!

  19. 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!!

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

  21. 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!

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

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

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

  25. 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. :)

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