The ultimate crispy baked fries: The perfect accompaniment to virtually any meal, especially veggie burgers. Seasoned with smoked paprika, garlic powder, and rosemary, these come out crispy on the outside and tender on the inside thanks to the addition of arrowroot starch.
These are my favourite crispy baked “fries.” No messy deep frying is needed to achieve wonderfully crispy on the outside, tender on the inside, addictive potatoes to accompany those burgers that I posted yesterday!
To achieve the irresistible crispy exterior that we love, I use arrowroot starch. I did not come up with this idea, but I have been using it for a few years now, and I can’t make oven fries without it. So, first things first- if you do not have arrowroot starch on hand, I would recommend getting yourself to the store stat and picking some up.
From there, this recipe is simple: Simply slice russet potatoes into wedges/matchsticks and place them in a bowl. Drizzle with oil (I used extra virgin olive oil, but avocado and grapeseed oil are actually healthier for high heat roasting. I just rarely have those oils on hand, which is why I used extra virgin olive oil). Sprinkle with sea salt, freshly ground black pepper, smoked paprika, garlic powder, oregano, basil, or rosemary, and arrowroot starch. Toss to coat and place in an even layer on a parchment paper-lined baking sheet. Ensure not to over-crowd them; some space in between each fry is key in getting them nice and crispy. Roast for 35-40 minutes, rotating the pan halfway, or until crispy and browned all over and completely tender.
Serve with aioli and/or ketchup.
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a few final thoughts
If you are sensitive to nightshade vegetables, this recipe can also be made using sweet potatoes. I really love white (Japanese) sweet potatoes here, as they are starchier than regular orange sweet potatoes.
This recipe makes about three servings, so feel free to double it if you’re feeding a crowd.
more potato recipes
- Egg, Broccoli Pesto + Potato Bowls
- Hungarian Wild Rice, Chickpea, and Mushroom Loaded Potatoes
- Crispy Smashed Potatoes with Avocado Hemp Aïoli
I’m keeping this post ultra short and sweet for today, seeing as this is such a simple recipe! But I hope that you love these crispy baked fries as much as I do! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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The Ultimate Crispy Baked Fries
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
The ultimate crispy baked fries: The perfect accompaniment to virtually any meal, especially veggie burgers. Seasoned with smoked paprika, garlic powder, and rosemary, these come out crispy on the outside and tender on the inside thanks to the addition of arrowroot starch.
Ingredients
- 2 large russet potatoes, scrubbed and dried (organic if possible)
- 1 ½ tablespoons extra virgin olive, avocado, or grapeseed oil
- Big pinch of fine sea salt
- Freshly ground black pepper, to taste
- ½ teaspoon smoked paprika, or to taste
- ½ teaspoon garlic powder
- 1 teaspoon dried basil, oregano, or rosemary
- 1 tablespoon arrowroot starch
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line one large or 2 medium baking sheets with parchment paper.
- Slice the potatoes lengthwise into four pieces, then slice each piece into 2-3 matchsticks, so that you have 10-12 fries from each potato.
- Place in a large bowl and drizzle with the oil. Sprinkle with salt, pepper, smoked paprika, garlic powder, and arrowroot starch. Toss to coat.
- Place in an even layer on the prepared baking sheet(s). Ensure that they are not over-crowded; otherwise, they won’t crisp up.
- Roast for 35-40 minutes, rotating the pan halfway, until browned all over and fork tender.
- Enjoy with aioli and/or ketchup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
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