Easy Homemade Oven Fries. Crunchy on the outside, fluffy on the inside! Add your favorite seasonings for this side dish recipe.
I often make my fries in the oven, less fuss, less fat, more choice of flavours I can add. I can also leave the fries cooking in the oven whilst I tend to other parts of the meal.
You can choose whatever flavor combinations you like. for example, paprika spice, chili, just salt n pepper, mixed herbs, the list is endless! Great with a garlic mayo dip too!
Ingredients
Judge about 2 medium sized potatoes per person
1 Tablespoon Olive oil (roughly) per 2 potatoes
1 tablespoon tarragon or dried herbs of your choice OR
2 teaspoons spices of your choice
Salt & pepper
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Instructions
1. Heat oven to 230C, 450F, Gas 8
2. Peel & boil potatoes WHOLE until half cooked. About 10-15 minutes.
3. Drain potatoes and when cool to touch, cut them into chips, I suggest a thumbs width in size.
4. Place cut potatoes in a large mixing bowl and add oil, seasonings & your favorite herbs or spices.
5. Using your hands, combine everything and then place evenly in baking tray (No need to grease first).
6. Place in the oven for 20-30 minutes. Half way through, use a fish slice or similar to turn the fries over for even browning.
7. When done, serve with some mayo, tomato ketchup, or your favorite dip or sauce.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
I served my fries with our famous British Beer Battered Fish!
Recipe Card
Easy Homemade Oven Fries
Easy Homemade Oven Fries. Crunchy on the outside, fluffy on the inside! Add your favorite seasonings for this side dish recipe
Ingredients
- 2 medium sized potatoes per person
- 1 Tablespoon Olive oil per 2 potatoes, roughly
- 1 tablespoon tarragon or dried herbs of your choice OR
- 2 teaspoons spices of your choice
- Salt & pepper
Instructions
- Heat oven to 230C, 450F, Gas 8. Peel & boil potatoes WHOLE until half cooked. About 10-15 minutes. Drain potatoes and when cool to touch, cut them into chips, I suggest a thumbs width in size.
- Place cut potatoes in a large mixing bowl and add oil, seasonings & your favourite herbs or spices. Using your hands, combine everything and then place evenly in baking tray (No need to grease first).
- Place in the oven for 20-30 minutes. Half way through, use a fish slice or similar to turn the fries over for even browning.
- When done, serve with some mayo, tomato ketchup or your favourite dip or sauce.
- I served my fries with our famous British Beer Battered Fish
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 783Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 368mgCarbohydrates: 150gFiber: 17gSugar: 8gProtein: 18g
Nutrition information isn’t always accurate
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Luisa Rendón
says:I love the Krushers Dill potato chips…how can I mimic the flavor and make these home made fries?
lovefoodies
says:Hi Luisa, I think the best thing to do is take a note of the ingredients on the chip packet and see which items you can but / make and then add them to your home made potato chips. You may have to experiment a little with the flavour quantities until you get the taste you’re looking for, but then that’s all part of the fun when making your own!
it's jenn
says:I am in Los Angeles, California. =)
lovefoodies
says:Ok, maybe you will have to go on a potato hunt and see what is available in your area!!!
it's jenn
says:Are there any potatoes you’d recommend more than others?
lovefoodies
says:Hi Jenn, I’m not sure where in the world you are so here is a list of types, and you can see if you recognise any.
Cara, Celine, Desiree, King Edward, Majestic, Maris Piper, Dunbar Standard, Golden Wonder, Kerrs Pink, Pentland Dell, Stemster, Valor.
By far the most common and readily available in most supermarkets are the King Edwards and Maris Piper. If you can’t find any of these potatoes, look on the bag and see if they are suitable for ‘,mashing’, or if they say they are ‘fluffy’.
If they are for mashing or say fluffy, what you will find when you cook these oven fries is they will go nice and crispy on the outside , and the inside will be fluffy!
I have used just a regular bog standard potato and they have come out fine, but the ones I listed above are if it’s possible for you to get, otherwise dont worry too much as the pre part boil at the beginning really helps to make the magic happen!
Regina Babina
says:I have made these 3 times now. I toss with olive oil, and salt them when they’re done cooking. They are the best oven fries ever! Hubby and my boys agree. Cooking the potatoes beforehand is the key, I won’t make them any other way now :)
lovefoodies
says:Glad you love them Regina!