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.

MY OTHER RECIPES

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!

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

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

  3. These look absolutely amazing, Averie! Pinned!

  4. 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!

  5. 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.

  6. 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.)

  7. 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.

  8. 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!

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

  10. 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!

  11. 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.

  12. Amazingly delicious!

  13. 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!

  14. 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.

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

  16. 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

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

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

  19. 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!

  20. 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!
    :)

  21. 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?

    • 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.

  22. 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! :)

  23. How creative!. It is so delicious. Thank for sharing. I love oven fries. I’m going to try it now

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