Baked Thick-Cut Seasoned Oven Fries

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! 

Homemade Seasoned Fries Recipe

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.

What’s in Seasoned Fries? 

For these easy oven baked fries, you’ll need the following pantry staples: 

  • Potatoes (Russet, sweet, or a blend) 
  • Cornstarch 
  • Coconut oil 
  • Smoked paprika 
  • Cumin 
  • Salt and pepper
  • Your favorite condiments

Note that the coconut oil should be liquid when you toss the potato slices in it. Coconut oil becomes liquid when warm, so you may need to heat yours in the microwave for a few seconds. If you try to toss the potatoes in coconut oil while it’s still solid, the oil won’t distribute evenly and your fries won’t crisp up. 

How to Make Seasoned Oven Fries

Preheat your oven to 425ºF (it needs to be really hot to make the outside of the potatoes crispy). Then, cut the potatoes into wedges and place them in a bag with the cornstarch. Give it a good toss to distribute the cornstarch evenly, then add in the seasonings and toss again. 

Place the seasoned fries on a baking tray in a single layer, then bake until done (you’ll have to flip them over halfway through the baking process). Note that 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 the seasoned fries 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! 

Can I Use a Cornstarch Substitute? 

To my knowledge, no. Cornstarch is a key ingredient in this recipe, and I’m not sure how you’d get the homemade oven fries to crisp up without it. If you find a cornstarch substitute that works with this recipe, please leave me a comment and let me know so I can try it out myself!

Do I Have to Use Coconut Oil?

No, but I highly recommend using it! Coconut oil has a fairly high smoke point, which means the oil is less likely to start smoking in this hot of an oven. If you use another oil, choose one with a high smoke point that’s fairly neutral in flavor. 

Tips for Making Seasoned Fries

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. 

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.

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

Lastly, it’s so important that you line your baking tray with parchment paper or Silpat before placing the fries on it! If you skip this step, your seasoned fries will definitely get stuck to the tray and it’ll be a nightmare to get them off. 

More Easy Potato Side Dishes: 

  • Baked Parsnip Fries with Creamy Balsamic Reduction Dip – Healthier than fries made with white potatoes, and filled with fiber, the parsnips have just a bit of a peppery kick to jazz things up.
  • Curry Sweet Potato Fries with Cucumber Dill Dip — Roasted sweet potato fries with curry powder and coconut oil are a match made in heaven. The sweet potatoes are soft, tender, and nicely spiced with curry without being overpowering! 
  • Pink and Purple Potato Salad — I’d much rather have this pretty pink and purple potato salad with crisp purple radishes and crunchy red onions than your average run-of-the-mill potato salad. Lots of flavors and textures in every bite! 
  • Honey Butter Smashed Sweet Potatoes — The edges crisp up slightly while the interior stays buttery soft and there’s honey butter on top.
  • Potato Salad with Bacon — This no mayo potato salad with bacon is ready in just 30 minutes! It’s a vinegar potato salad the whole family will love.

Baked Seasoned Fries

These seasoned fries are baked, not fried. They're flavored with smoked paprika and cumin, and their smoky flavor pairs well with just about anything! 

Yield: 4 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 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*
  • 2 teaspoons smoked paprika, or to taste**
  • 2 teaspoons cumin, or to taste
  • salt and pepper, to taste
  • your favorite condiments, for serving

Instructions

  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.

Notes

*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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 206 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 122mg Carbohydrates: 31g Fiber: 3g Sugar: 2g Protein: 4g

Even More Potato Recipes: 

One-Pan Honey Lemon Chicken and Potatoes — My family loved the moist, juicy, honey lemon chicken and the tender, roasted potatoes. The honey lemon marinade drips from the chicken during baking which lightly coats the potatoes in a tangy-sweet sauce.

Sheet Pan Roasted Sweet Potatoes and Chicken — EASY, HEALTHY, and a great way to enjoy roasted sweet potatoes in less time!! A DELISH one-pan juicy chicken dinner that’s ready in 30 minutes with zero cleanup!!

One-Skillet Honey Dijon Chicken with Potatoes and Green Beans – An EASY, one-skillet recipe that’s ready in 20 minutes!! Juicy chicken, crispy potatoes, and crisp-tender green beans for the WIN! Great for busy weeknights or date-night-in!