Crispy Baked Fries with Garlic Aioli

These crispy baked fries are oven baked and taste just like restaurant french fries! Serve with ketchup or creamy garlic aioli sauce.

Crispy Baked Fries | Crispy Baked French Fries

This post is sponsored by California Olive Ranch. All opinions are our own. 

Alex and my first date was awkward. We were 19 and he got up the courage to ask me to dinner. I don’t remember much, but I remember two things: one, that I was quite sure there would be no second date. The second was what we ordered: for him, angel hair pasta; for me, a huge double bacon cheeseburger with french fries. It makes me giggle to this day to think of me gobbling down a huge burger while Alex daintily twirls his pasta…except there was nothing dainty about Alex’s eating habits at age 19!

Fast forward many years and we eventually fell in love and got married a lesson to all that awkward first dates aren’t necessarily a bad omen). Early in our marriage we became interested in food and cooking, and gave up our fast food and processed food ways for home cooked ones. Instead of going out, we’d attempt to make some of our favorite comfort foods from scratch. Which is where these crispy baked fries come in! Keep reading for our crispy baked french fries recipe.

Crispy Baked Fries with Garlic Rosemary Aioli

How to make crispy baked fries at home

One of the favorite tricks Alex and I learned early on in cooking was that roasted vegetables taste fantastic. Sweet potatoes, cauliflower, even Brussels sprouts, mixed with a bit of olive oil and kosher salt, are a new creature after spending some time in a 450F oven. Amazingly, french fries can be made using the same technique. They take a bit of time to chop and roast, but the hot oven takes a russet potato and makes crispy baked fries that rival any restaurant fryer. One of our “secrets” to these crispy baked fries is using powdered mustard as a seasoning with salt and pepper. It brings a savory quality to the french fries that’s just right.

Crispy Baked Fries with Garlic Rosemary Aioli

This recipe came out of a challenge to recreate some garlic rosemary fries we’d had at a dear friend’s wedding (one of our travel companions in Greece). We morphed the garlic rosemary flavors into an aioli, a Mediterranean sauce made of garlic, olive oil, and egg yolk. The olive oil is drizzled in until the sauce forms a creamy emulsion. These crispy baked fries are fabulous without the aioli, but it amps them up quite a bit. You’ll notice there’s quite a bit of olive oil in the aioli recipe. Olive oil is a healthy fat, and it’s known to help you fight stress, improve mood swings, decrease mental fatigue and even manage your weight. So, it’s doing good things while flavoring your crispy baked fries!

We hope you enjoy this comfort food made healthier! Let us know if you try these crispy baked fries out. And we apologize, they’re a little addicting!

Crispy Baked Fries | Crispy Baked French Fries

We created this crispy baked fires recipe for one of our favorite olive oil producers ever, California Olive Ranch. We love COR first of all because the oil is top quality and delicious. It’s also a very cool company: they’re working to make truly great olive oil come out of California using both time honored farming techniques and modern technology. They’ve developed their own ranches and helped family farmers throughout Northern California develop previously unusable farm acreage into olive orchards. And they use sustainable production methods, which is very important to Alex and me. we’ll be bringing you more recipes with olive oil and nutrition facts like these over the next year.

Looking for more roasted vegetable recipes?

Outside of these crispy baked french fries, here are a few more roasted vegetable recipes:

This recipe is…

This crispy baked fries recipe is vegetarian, vegan, plant-based, dairy free, and gluten free. The aioli recipe is vegetarian and gluten free.

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Crispy Baked Fries


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4

Ingredients

For the crispy baked french fries

  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 2 ½ teaspoons mustard powder
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon kosher salt

For the garlic rosemary aioli

  • 2 garlic cloves
  • 2 sprigs rosemary
  • 1 pinch kosher salt
  • 1 large egg yolk
  • 2 teaspoons white wine vinegar
  • 1/2 cup olive oil

Instructions

  1. Preheat oven to 450°F.
  2. Wash the potatoes (do not peel). Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible.
  3. Place the fries in a large bowl with 2 tablespoons olive oil, 2 ½ teaspoons mustard powder, 1 ½ teaspoons black pepper, and 1 teaspoon kosher salt. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake 20 minutes on one side, then flip the fries and bake 15 additional minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Meanwhile, make the aioli: Mince the garlic and the leaves from rosemary sprigs. Use the side of a knife to grind them into a paste with 1 pinch kosher salt. In a bowl, combine the garlic rosemary paste with the egg yolk and white wine vinegar. Whisk to combine. Gradually add up to 1/2 cup olive oil in a steady stream, whisking constantly, until a thick and creamy texture is reached.
  7. Cool the fries for a few minutes, then serve immediately with the aioli. (Note that the fries are best served immediately; they become softer as they sit.)

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

10 Comments

  • Reply
    Abby @ The Frosted Vegan
    October 14, 2015 at 7:24 am

    I love hearing about people’s first date stories, especially if they went less than perfect! My fiance and I tried to go for lunch on our first date, but the place we tried to go was closed! We had to awkwardly drive around while finding a place to go in my very small hometown :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 14, 2015 at 7:27 am

    Aww, such a sweet story!! I wish I could eat burgers like I did at 19! But now roasted vegetables make me equally excited to be eating…totally with you roasting them is the best! And I love homemade fries :)

  • Reply
    Bethany @ Athletic Avocado
    October 14, 2015 at 8:28 am

    These look oh so crispy, I want them on my dinner plate tonight!

  • Reply
    Amy
    October 14, 2015 at 10:25 am

    Great story about your first date. Sometimes you have to kiss a frog more than once to evoke that magic! Love this recipe. Who can resist golden brown fries with a fantastic dipping sauce?

  • Reply
    Chris
    October 14, 2015 at 7:00 pm

    We’ll roast just about anything… and it almost always produces great results! First dates… how about dinner and a movie? Especially when the movie was Fatal Attraction. Yup. We’ve been married over twenty years now… guess I didn’t hold it against him, despite the bunny scene… that was almost a dealbreaker!

  • Reply
    Kathryn @ The Scratch Artist
    October 14, 2015 at 7:43 pm

    Nothing better than french fries…except french fries with garlic rosemary aioli! I’m feeling pretty depressed right now about my garlic allergy…I’ll come up with a good substitute :-) I love hearing how you two started out! Amazing how bizarre chemistry can be at times…

  • Reply
    Allyson
    October 15, 2015 at 10:48 am

    Fries and aioli to me are what pb&j are to many- a classic combination that are difficult to improve on. I’ve gone the whole route of deep frying the fries at home, but it’s time consuming and labor intensive- not to mention that it can get unhealthy. It’s still better than getting them at most restaurants, but not an everyday project. I’ve had mixed luck with making oven fries at home, but I’ve never tried them at that high of a temperature. I’m going to have to try these, if only so I can move homemade fries and aioli from a once a year treat to more of a once a month treat.

  • Reply
    Sarah | Well and Full
    October 16, 2015 at 2:47 pm

    Your first date sounds so sweet!! I can’t believe you guys met at 19, that’s so romantic. Were you college sweethearts?

  • Reply
    Nicole @ www.KneadingHome.com
    October 18, 2015 at 1:57 pm

    These look fantastic. I can’t wait to try them!

  • Reply
    Rochelle
    October 23, 2015 at 9:04 pm

    My husband and I made these tonight, they were awesome! Thanks for the much needed “healthy” fries recipe :)

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