Homemade Fries- from the oven

Ingredients

• 800 gwaxy potatoes
• 1 tbsp, plus extra to seasonsalt
• 1 tsppaprika powder
• 3 tbspneutral oil

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes and cut them into sticks.

2. 2

   Soak the sticks

   Put cold water in a large bowl and leave the potato sticks to soak.

3. 3

   Change the water

   After around 60 minutes, change the water completely at least once.

4. 4

   Preheat the oven

   Heat the oven to 220°C using top and bottom heat.

5. 5

   Line the trays

   Prepare 2 baking trays with baking paper.

6. 6

   Dry the potatoes

   Drain the potatoes in a colander, then pat them dry with a clean kitchen towel.

7. 7

   Mix the seasoning

   In a bowl, combine the oil with the salt and paprika powder.

8. 8

   Coat and divide

   Toss the potatoes in the oil mixture and divide them between the 2 baking sheets.

9. 9

   Space the fries

   Arrange the potatoes with space between them on the baking sheets.

10. 10

    Bake and swap

    Put the baking sheets in the oven. After 20 minutes, swap their positions.

11. 11

    Crisp the fries

    Shortly before the end, turn the oven up to 250°C again and let the fries crisp.

12. 12

    Season and serve

    Remove the fries from the oven and season them with salt to taste.

What are oven fries?

Oven fries are potato sticks baked with oil rather than cooked in a deep fryer. Potato fries are a familiar European dish, and this home-style version uses paprika for a little colour and savoury flavour.

Waxy potatoes hold their shape as they bake. Soaking, drying them well and giving them space on the trays are the key steps for a good finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the oil contributes most of the fat; the recipe contains no substantial protein source. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Why soak the potatoes?

Soaking: the recipe leaves the cut sticks in cold water for around 60 minutes and calls for at least one complete water change. This helps wash starch from the surface of the potatoes.

Drying: drain the sticks and pat them thoroughly with a clean towel before adding the oil. Wet potatoes are more likely to soften than brown in the oven.

Seasoning and oil

Paprika: mixing it with the salt and oil spreads the seasoning across the potatoes. Toss the sticks until coated before dividing them between the trays.

Neutral oil: its mild taste lets the potato and paprika come through. Keep the coating even rather than letting oil pool on the baking paper.

Make room on the trays

Spacing: spread the fries out so they are not piled on top of one another. If they are crowded, moisture can collect between the sticks instead of escaping.

Two trays: divide the potatoes across both prepared sheets, then swap the trays after 20 minutes as directed. This gives both batches time in each oven position.

Look for crisp edges

Baking: the fries start at 220°C with top and bottom heat. Shortly before the end, the method raises the oven to 250°C to crisp them.

Doneness: check for browned, crisp-looking edges before taking the trays out. The final crisping period is described as short, so keep an eye on the potatoes.

Serve them hot

These fries are best served soon after baking, while their edges are crisp. Add the extra salt to taste just before serving.

Serve them alongside a main dish or with a dip. A fresh salad or vegetables make a simple contrast to the hot, starchy fries.

Recipe notes & tips

• Cut the potato sticks to a similar thickness so they bake at a similar pace.
• Change the soaking water completely at least once after around 60 minutes.
• Pat the potatoes thoroughly dry before tossing them with the oil mixture.
• Spread the fries out across the 2 baking sheets rather than piling them up.
• Swap the baking sheets after 20 minutes as the recipe directs.
• Season with extra salt after baking, tasting as you go.

Variations

• Add garlic: toss a little garlic powder into the oil mixture for a savoury variation.
• Try another spice: replace some of the paprika with ground cumin for a warmer flavour.
• Use fresh herbs: scatter chopped parsley over the fries just before serving.
• Serve with dip: offer ketchup or a yoghurt-based dip on the side.
• Add black pepper: season the potatoes with freshly ground pepper along with the salt.

Common mistakes to avoid

• Skipping the soak: the recipe relies on soaking the sticks, so allow around 60 minutes and change the water at least once.
• Leaving them wet: excess water can hinder browning; pat the drained potatoes dry with a clean towel.
• Crowding the trays: piled-up fries may steam; divide them across both sheets with space between them.
• Uneven cuts: very different stick sizes can cook at different rates; aim for similar thickness.
• Forgetting the tray swap: change the baking sheets' positions after 20 minutes as directed.
• Walking away at the end: the oven goes up to 250°C for crisping, so watch the fries closely.

How to store

Refrigerate leftover fries in a covered container for up to 3 days. Reheat them in the oven until hot and crisp; they will be less crisp if reheated in a microwave.

Frequently asked questions