These crispy baked fries are oven baked and taste just like restaurant french fries! Serve with ketchup or creamy garlic aioli sauce.
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.
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.
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!
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:
- Roasted Broccoli with Garlic
- Roasted Brussels Sprouts with Pecorino and Pecans
- Roasted Cauliflower
- Roasted Cauliflower with Apple and Dill
- Roasted Delicata Squash Fries with Buffalo Sauce
- Roasted Fingerling and New Potatoes with Rosemary
- Roasted Potatoes with Chive Oil and Creme Fraiche
- Roasted Root Vegetables
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.Print
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
- Preheat oven to 450°F.
- 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.
- 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.
- Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
- 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.)
- 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.
- 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
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.
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.