Potato fries

Ingredients

• 2 largebaking potatoes
• 1 tablespoonolive oil
• 1 teaspoonsalt (or to taste)
• 1/4 teaspoondried chilli flakes
• 1/4 teaspoondried mixed herbs
• 1/8 teaspoonground turmeric
• 1 teaspoonfresh coriander, finely chopped
• 1 teaspoonfresh mint or another herb, finely chopped

Instructions

1. 1

   Wash the potatoes

   Wash the potatoes thoroughly with their skins on, then wipe them clean.

2. 2

   Cut into strips

   Slice the potatoes into long strips and place them in a large mixing bowl.

3. 3

   Mix the seasoning

   In a small bowl, combine the olive oil, salt, chilli flakes, dried herbs, turmeric, coriander and mint, mixing well so the ingredients blend into the oil.

4. 4

   Coat the potatoes

   Pour the oil mixture over the potato strips and toss until each one is evenly coated.

5. 5

   Rest the potatoes

   Cover the bowl with a lid and leave the potatoes to rest for at least 10 minutes.

6. 6

   Heat the oven

   While the potatoes rest, preheat the oven to 180°C for 10 minutes and line a baking tray with baking paper.

7. 7

   Arrange on tray

   Leave any liquid in the bowl, lift out only the potato strips and place them on the prepared tray.

8. 8

   Raise the temperature

   Every 5 minutes, gradually increase the oven temperature from 180°C to 200°C, then 220°C and finally 240°C.

9. 9

   Check for crispness

   Check that the potatoes are crisp, then transfer them straight to a serving bowl.

10. 10

    Bake remaining potatoes

    Repeat the same process with the next batch of seasoned potatoes.

What are potato fries?

Potato fries are cut potatoes cooked until tender inside and crisp on the outside. This English-inspired version keeps the skins on and uses a simple mix of oil, dried herbs and spices.

The gradual increase in oven temperature is the method’s distinctive feature. Fresh coriander and mint add a bright finish to the seasoned potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 7g protein, 65g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while the olive oil supplies most of the fat; the potatoes contribute a modest amount of protein. Serve a portion with vegetables and a protein-rich main to round out the plate.

The seasoning mix

Oil and salt: mixing the seasonings into the oil first helps distribute them over the strips. Toss thoroughly so the potatoes are coated evenly.

Herbs and spices: chilli flakes bring a little heat, while turmeric and dried herbs provide colour and savoury flavour. The fresh herbs are added to the oil mixture as well.

Cutting and coating

Even strips: cut the potatoes to a similar thickness so they cook at roughly the same rate. Keeping the skin on means there is no need to peel them.

Resting time: leave the coated potatoes covered for at least 10 minutes, as directed. Lift the strips out of the bowl afterwards and leave excess liquid behind.

Managing the oven

Temperature steps: begin at 180°C and raise the oven setting every 5 minutes, moving through 200°C and 220°C to 240°C. The recipe does not specify a separate total baking time, so check the potatoes for crispness as they cook.

Batch cooking: if baking in more than one batch, repeat the same temperature sequence for the remaining seasoned potatoes.

Checking when they are ready

Look for crispness: check the outside of the fries before taking them out. If they are not crisp yet, continue cooking and check again rather than relying only on the clock.

Serve promptly: transfer the cooked fries straight to a serving bowl. They are best enjoyed while their edges are still crisp.

What to serve with them

A fresh side: serve the fries with a crunchy salad or simply cooked vegetables for a more balanced plate. A dip can also be served alongside.

As a side dish: these seasoned potatoes work with a variety of mains. Keep any additional seasoning or dip in mind, since the fries already contain salt and spices.

Recipe notes & tips

• Cut the potatoes into similarly sized strips for more even cooking.
• Mix the seasonings thoroughly into the oil before adding it to the potatoes.
• Leave the liquid in the bowl when transferring the strips to the tray.
• Avoid crowding the tray so the potatoes have room to crisp.
• Check the fries as the oven temperature rises, since the recipe does not give a fixed baking time.

Variations

• Milder fries: reduce the chilli flakes to suit your preference.
• Herb swap: use another finely chopped fresh herb in place of the mint.
• More herbs: adjust the dried herb mix to your taste.
• Extra seasoning: add salt to taste, bearing in mind the fries are already seasoned.
• Skin-free version: peel the potatoes before cutting if you prefer.

Common mistakes to avoid

• Uneven strips: they may cook at different rates; cut them to a similar thickness.
• Pouring in the leftover liquid: it can make the tray wetter; lift out only the potato strips.
• Skipping the rest: the recipe calls for at least 10 minutes; cover the bowl while the potatoes rest.
• Crowding the tray: the fries may not crisp as well; spread them out or cook another batch.
• Relying on a fixed time: no separate baking duration is given; check for crispness as they cook.

How to store

Store cooled fries in an airtight container in the fridge and eat within 3 days. Reheat in an oven until hot and crisp; they may soften during storage.

Frequently asked questions