Oven-baked fries can be crisp on the outside and fluffy inside with only 2 tablespoons of oil for 4 people. The tricks are soaking the cut potatoes to remove surface starch, drying them thoroughly, and roasting them in a single layer in a hot oven. This recipe serves them with a quick garlic yogurt dip and takes about 50 minutes, most of it in the oven.
- Serves: 4 as a side
- Prep time: 15 minutes, plus 30 minutes soaking
- Cook time: 35 to 40 minutes
- Total time: about 1 hour 20 minutes
Ingredients
Fries
- 800 g (1 lb 12 oz) floury or all-purpose potatoes, such as russet or Maris Piper, scrubbed
- 2 tablespoons olive oil
- ¾ teaspoon salt
- Optional: ½ teaspoon smoked paprika or garlic powder, and black pepper
Garlic yogurt dip
- 200 g (¾ cup) plain Greek yogurt
- 1 small garlic clove, finely grated
- 2 teaspoons lemon juice
- A pinch of salt
- Optional: chopped chives or dill
Method
- Cut the potatoes into sticks about 1 cm (½ in) thick. You can leave the skin on for extra fiber and flavor.
- Put the sticks in a large bowl of cold water and soak for 30 minutes. This rinses off surface starch so they crisp rather than stick.
- Heat the oven to 220°C (425°F), or 200°C (400°F) for a fan oven. Line two large baking trays with baking paper.
- Drain the potatoes and dry them very well with a clean towel. Wet potatoes steam instead of crisping.
- Toss the potatoes with the oil, salt and paprika, if using, until every stick is coated.
- Spread them out in a single layer across both trays, with space between them.
- Bake for 20 minutes, then turn them over and swap the trays between shelves. Bake for another 15 to 20 minutes, until golden and crisp at the edges.
- While the fries bake, stir together the yogurt, garlic, lemon juice, salt and herbs.
- Season the fries with a little extra salt or pepper if you like, and serve hot with the dip.
Tips for the best result
- Cut evenly so all the fries are ready at the same time.
- Use two trays. Crowding is the main reason oven fries turn soft.
- Preheat the trays in the oven for 5 minutes before adding the potatoes for an extra-crisp base.
- Don’t flip too early. Let the underside brown and release on its own.
- Floury potatoes give the fluffiest centers. Waxy potatoes hold their shape but are less crisp.
Sweet potato fries
Swap in sweet potatoes, cut slightly thicker, and skip the soaking. Sweet potatoes contain more sugar and burn more easily, so bake them at 200°C (400°F) and check from 20 minutes. They won’t get quite as crisp as regular potatoes, but tossing them in a teaspoon of cornstarch before the oil helps.
A note on acrylamide
Starchy foods such as potatoes can form a substance called acrylamide when they’re cooked at high temperatures until very brown. The US Food and Drug Administration suggests cooking fries to a golden yellow rather than dark brown, and soaking raw potato slices in water for 15 to 30 minutes before cooking, to help reduce it. This recipe already includes the soak. Aim for golden, not dark. The FDA also advises storing potatoes somewhere cool and dark outside the fridge, because cold storage can increase acrylamide during cooking.
Nutrition per serving (estimate)
These numbers come from USDA FoodData Central values, assuming nonfat Greek yogurt in the dip and all the oil sticking to the fries:
| Nutrient | Per serving, with dip |
|---|---|
| Calories | 240 kcal |
| Protein | 9 g |
| Carbohydrate | 37 g |
| Fiber | 4 g |
| Sugars | 2 g |
| Fat | 7 g |
| Saturated fat | 1 g |
| Sodium | 465 mg |
Compared with deep-fried fries, the big saving is in fat: 2 tablespoons of oil spread across 4 servings. The Greek yogurt dip also adds protein that a ketchup or mayonnaise dip wouldn’t. Using less salt is an easy way to bring the sodium down further.
Contains: milk (in the yogurt dip). The fries themselves are free of the common allergens as written.
Storing and reheating
Oven fries are best straight from the oven. Leftovers should go in the fridge within 2 hours and be eaten within 3 to 4 days, according to the USDA. Reheat them on a tray in a hot oven for 8 to 10 minutes to bring back some crunch. The microwave makes them soft. The dip keeps in a covered container in the fridge for 2 to 3 days.
What to serve them with
- Grilled fish or chicken, or our baked salmon without the potatoes.
- A green salad or our green beans with toasted almonds.
- Homemade burgers or veggie burgers.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
