It doesn’t seem possible to get oven roasted crispy fries to taste like they came out of the deep fryer, simply by cooking them in the oven. But, the reality is, you can probably make restaurant quality fries right now in your own kitchen. With simple, quality pantry staples such as olive oil, salt and fresh potatoes (they should almost look like apples when you cut into them), you’ll always start your recipe on a high note. Add a a few “secret” cooking techniques such as high heat roasting, you’ll have the healthier cousin to French fries with no fuss, little mess and tons of flavor.
Secret ingredient: Smoked paprika adds a mild smoky flavor and the rich red color gives the allusion of “well done” oven roasted crispy fries. It’s Spanish in origin but you can find smoked paprika in the spice aisle if any grocery store.
Keep it crispy: Don’t crowd your fries when they’re baking so they can get crispy all over. Line a rimmed baking sheet with non-stick foil or parchment paper. Spread the fries out in a single layer. This way the heat will evenly brown all sides.
High heat: Baking fries at a high heat is the secret to their success. This ensures a crispy exterior that’s fluffy inside. High heat baking is an added bonus because they cook in no time.
- 2 pounds Yukon Gold potatoes
- ¼ cup olive oil
- ½ teaspoon garlic powder
- 1-teaspoon fine sea salt
- 1 ½ teaspoons smoked paprika
- Pre-heat oven to 450 degrees. Scrub potatoes, dry and slice into “fries”. In a large bowl, whisk olive oil, garlic powder, salt and paprika. Add potatoes and toss to coat. Line a rimmed baking sheet with no-stick aluminum foil and evenly distribute potatoes. Bake 30 minutes until brown and crispy. Drain on paper towels and serve hot.