Baked Thick-Cut Seasoned Oven Fries

Baked Seasoned Fries — These oven fries are thick-cut and baked rather than fried. They’re flavored with smoked paprika and cumin, and their smoky flavor pairs well with just about anything! 

Homemade Seasoned Fries Recipe

Warm homemade oven fries smothered in ketchup make my heart go pitter-patter. I used both sweet potatoes and russet, and they’re doused in plenty of smoky seasoning. They’re like the thick-cut fries you get in a restaurant, but they’re baked rather than fried, so you can eat more.

After slicing the potatoes, put them in a gallon-sized Ziplock and add a little cornstarch. This is a trick to help them crisp up better in the oven.

Oven-baked fries never get as crispy as oil-fried fries, but the cornstarch really helps. These are so much healthier than fried fries, making it an easy trade.

The contrast of the sweetness of the sweet potatoes with the smoky spices makes them so addictively good. And while you can’t taste it per se, coconut oil accentuates the natural sweetness in the sweet potatoes and the flavors complement each other so well.

I’m a major ketchup fan and like a little bit of food with my ketchup. The fries were begging to be slathered. They were so good that the baking tray was demolished in less than 5 minutes between 3 people.

What’s in Seasoned Fries? 

For these seasoned oven fries, you’ll need the following pantry staples: 

• Potatoes  
• Cornstarch 
• Coconut oil 
• Smoked paprika 
• Cumin 
• Salt and pepper
• Your favorite condiments

Note that the coconut oil should be liquid when you toss the potato slices in it. Coconut oil becomes liquid when warm, so you may need to heat yours in the microwave for a few seconds.

If you try to toss the potatoes in coconut oil while it’s still solid, the oil won’t distribute evenly and your fries won’t crisp up.

What Are the Best Potatoes for Homemade Fries? 

I recommend using Russet potatoes to make the homemade seasoned fries. I also used sweet potatoes simply because I love them in any form, but if you want classic fries opt for Russet. 

How to Make Seasoned Fries

Preheat your oven to 425ºF (it needs to be really hot to make the outside of the potatoes crispy). Then, cut the potatoes into wedges and place them in a bag with the cornstarch. Give it a good toss to distribute the cornstarch evenly, then add in the seasonings and toss again. 

Place the seasoned fries on a baking tray in a single layer, then bake until done (you’ll have to flip them over halfway through the baking process). Note that baking times will vary based on your oven, the potatoes and how thick they’re cut, how full the tray is, and how well done you like your fries.

Because it’s a very hot oven, keep a close eye on the seasoned fries in the final moments of baking so they don’t burn. Remove from oven and serve as soon as they’re cool enough to eat! 

Fry Dipping Sauces 

Enjoy these baked seasoned fries with ketchup, or switch things up by using one of the following fry dipping sauces: 

• Smoky Mustard Dipping Sauce (<— this post has 4 other dipping sauces, too!)
• Classic Fry Sauce
• Honey Mustard Sauce
• Guacamole 
• BBQ Sauce

You can also make a quick fry sauce with a mixture of ketchup and mayo. It might sound odd, but that’s the base of many famous fry and burger sauces! 

Can I Use a Cornstarch Substitute? 

To my knowledge, no. Cornstarch is a key ingredient in this recipe, and I’m not sure how you’d get the homemade oven fries to crisp up without it. If you find a cornstarch substitute that works with this recipe, please leave me a comment and let me know so I can try it out myself!

Do I Have to Use Coconut Oil?

No, but I highly recommend using it! I used just 2 tablespoons of coconut oil for the whole batch.

The seasoned fries do not taste like coconut and there’s so much seasoning that any coconut flavor is masked. My family could not tell that I used coconut oil even when I asked them about it, but use olive or another oil if preferred.

Coconut oil has a fairly high smoke point, which means the oil is less likely to start smoking in this hot of an oven. If you use another oil, choose one with a high smoke point that’s fairly neutral in flavor. 

Tips for Making Baked Seasoned Fries

Lately I’ve been obsessed with smoked paprika. I love red peppers, and since paprika is made from peppers, it’s no surprise it’s always been a favorite seasoning, but smoked paprika is even better. 

I also added cumin, which complements the smoked paprika. You can try seasoning salt, thyme and rosemary, garlic and dill, or another favorite spice blend that you like. I went fairly heavy-handed but if you’re more sensitive to spices, dial back the amount.

I used two jumbo unpeeled potatoes, one sweet potato and one russet. Use three potatoes if yours are smaller, or enough to fill one baking tray completely full. The russet potatoes stay firmer and get crispier on the exterior than the sweet potatoes and retain a buttery soft, tender interior. Use your favorite combo of potatoes, or even parsnips.

Lastly, it’s so important that you line your baking tray with parchment paper or Silpat before placing the fries on it! If you skip this step, your seasoned fries will definitely get stuck to the tray and it’ll be a nightmare to get them off. 

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4.74 from 19 votes

Baked Seasoned Fries

By Averie Sunshine

These seasoned fries are baked, not fried. They're flavored with smoked paprika and cumin, and their smoky flavor pairs well with just about anything! 

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

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Ingredients 

• ▢ 2 extra-large or 3 medium/large potatoes, russet or sweet potatoes, washed and trimmed into 1/4 to 1/2-inch slices (I didn’t peel)
• ▢ 1 tablespoon cornstarch
• ▢ 2 tablespoons coconut oil in liquid state*
• ▢ 2 teaspoons smoked paprika, or to taste**
• ▢ 2 teaspoons cumin, or to taste
• ▢ salt and pepper, to taste
• ▢ your favorite condiments, for serving

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Instructions 

• Preheat oven to 425F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
• Slice potatoes and put into a gallon-sized Ziplock.
• Sprinkle cornstarch into bag, seal bag, and toss potatoes to coat.
• Open bag and add oil, seal bag, and toss potatoes to coat.
• Open bag and add smoked paprika, cumin, salt and pepper, seal bag, and toss potatoes to coat. Really manipulate the potatoes all around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the oil and spices.
• Transfer potatoes to baking tray, arranged in a single flat layer, not quite touching, if possible. They don’t have to be in rows, but I find this easiest when it’s time to flip.
• Bake for about 25 minutes. Remove from oven, and with a tongs, flip potatoes over.
• Return tray to oven and bake for about 15 to 20 more minutes, or until done.***
• Remove from oven and serve as soon as they’re cool enough to eat; fries are best warm and fresh. Optionally, serve with ketchup or your favorite condiments.

Notes

*You may use another oil, like olive, vegetable, or canola.

**You can substitute your favorite seasonings or seasoning blend, if desired.

***Baking times will vary based on your oven, the potatoes and how thick they’re cut, how full the tray is, and how well done you like your fries. Because it’s a very hot oven, keep a close eye on them in the final moments of baking so they don’t burn.

Nutrition

Serving: 1, Calories: 206kcal, Carbohydrates: 31g, Protein: 4g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Sodium: 122mg, Fiber: 3g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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