You CAN get super crispy fries at home and these oven fries prove it. No peeling, a simple ingredient list and a couple of little tricks will get you there. Pair them with a spicy aioli and you’ve got the ultimate side or snack.
Who doesn’t love a big bowl of crispy fries? They’re forever a go-to side when eating out for me, but it really IS possible to get unbelievably crispy on the outside, and soft and fluffy on the inside fries at home, using your oven. No deep frying, no peeling potatoes and an incredible result.
The secret is twofold – first, it’s the parboiling of the potatoes. This is a technique borrowed from crispy roast potatoes and works just as well here. Second, it’s the polenta. Tossing the par-boiled fries with polenta means it clings to all the fluffy bits on the outside, creating and amplifying that super crunchy exterior.
Ingredients
We love a short ingredient list, and that’s the case here.
- Potatoes. Use a variety that’s designed for roasting (Maris Piper, King Edward, Yukon Gold, Agria). You want one that’s ‘floury’ and starchy, rather than waxy. You just won’t get that crispy result with a waxy potato (like new potatoes).
- Oil. I’m using light olive oil here, but you could use rapeseed, sunflower or another vegetable oil. Extra virgin olive oil will start getting smoky and burning at the high heat the fries are cooked at.
- Polenta. This is the secret to getting extra crispy fries, so don’t skip it. You could use flour if you can’t find polenta.
The spicy gochujang aioli makes these fries extra special, but you can serve them with whatever sauce you like. If you are going to make it, you need an aioli of your choice (I’m using my easy egg-free garlic aioli) and gochujang paste. If you don’t have or can’t find aioli, just use mayo and add 1 crushed garlic clove.
How to make them
My biggest tip for cooking the BEST, super crispy potatoes in the oven is to make sure your oil is super hot! So the first thing to do for this recipe is to get your oil in the oven. Then chop your potatoes into large fries.
While the oil is heating, par-boil the chips. This is the other secret to getting perfectly soft and buttery on the inside, super crispy on the outside fries. It’s the same technique I use in my skin-on roast potatoes. By cooking the potatoes first, not only will they take less time to cook in the oven, but it also helps to get that super crispy coating on the outside.
Here comes another trick – tossing the fries in polenta. This is a common technique you’ll see with classic roast potatoes (those are often tossed in flour) and there’s a reason it works. The polenta will cling to all the fluffy, craggy bits on the outside of the fries, helping to make that super crispy coating we’re after here.
Scatter the polenta over the drained chips and give the pot a good shake, to coat them all. Don’t worry if the chips are looking a little fluffy or breaking apart a bit. Again, this is only going to help with a crispy coating.
Carefully pour the fries into the dish with the oil and listen for the amazing sizzle as this happens. Cook until golden and super crispy, then serve with the spicy aioli.
Got a question?
You can par-boil the potatoes in advance (I often do a couple of hours before serving to make things a little easier) and then cook them when you’re ready to serve. The spicy gochujang aioli can be made in advance too (how long it lasts will depend on your aioli – if you’re using our easy vegan garlic aioli it’ll last for a couple of weeks).
If you want the super crispy coating and fluffy inside, then yes. It’s only for 4 minutes, so it doesn’t add too much time to the process and the results are well worth it.
Yes! They won’t be as crispy as when they’re fresh out of the oven, but you can reheat them in a foil-covered oven dish for 20 minutes at 360F/180C, or in the microwave at 1-minute intervals.
The big question! It’s pretty remarkable how you can get totally different results with the same cooking technique, just based on the type of potato you use. I have made the mistake in the past of trying to make super crispy roast potatoes using a waxy potato, and it’s just so disappointing. You need a floury potato for this recipe because they’re the ones that will give you a fluffy inside and crispy outside. I love using Maris Piper or Agria but Yukon Gold or King Edward are also great.
Three things to serve with the fries
- Pair with miso grilled chicken for an Asian-inspired chicken and chips meal
- Serve with honey and harissa glazed halloumi for a vegetarian feast
- Make a Middle Eastern style spread with lamb koftas, a chopped tomato salad, soft flatbreads and creamy hummus.
Like this recipe? Here are more potato ideas to try
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Crispy Oven Fries with Spicy Aioli
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
You CAN get super crispy fries at home and these baked oven fries prove it. No peeling, a simple ingredient list and a couple of little tricks will get you there. Pair them with a spicy aioli and you’ve got the ultimate side or snack.
Ingredients
For the fries-
- 2lb/1kg potatoes (Maris Piper, Agria, King Edward, Yukon Gold or another roasting potato)
- 1 tablespoon salt
- 1/4 cup light olive oil (or sunflower, avocado, rapeseed or another vegetable oil)
- 1 tablespoon polenta
- Flaky salt
- 1 scallion (spring onion), finely sliced
- 1 tablespoon sesame seeds
For the spicy gochujang aioli –
- 1/3 cup aioli (try my easy egg-free garlic aioli)
- 1 tablespoon gochujang paste
Instructions
- Heat the oil. Add the ¼ cup of oil to a large oven-safe dish (or tray) and pop into the oven at 480F/250C fan. You want the oil to be SUPER hot when you add the fries, so try and let it heat for at least 30 minutes.
- Par-boil the potatoes. Chop your potatoes into thick fries (I cut them into quarters lengthways, then into fry-sized pieces). No need to peel! Add them to a large pot with 1 tablespoon of salt and cover with cold water. Place over high heat, bring to a boil and simmer for 4 minutes. Drain the fries in a colander over the sink, then return them to the dry pot. Scatter over 1 tablespoon of polenta and give the pot a good shake to coat the fries. The polenta will cling to all the craggy bits of the potatoes and make a super crispy crust. It’s my little secret to getting the best fries every time!
- Cook the fries. Once the oil has been heating for at least 30 minutes, remove the tray from the oven and carefully pour the fries into the tray. Be careful here because the oil will splatter (and make the most satisfying sizzling sound!) Scatter 1 teaspoon of flaky salt over the fries and toss with a large spoon or tongs. Cook for 30 to 35 minutes, turning the fries a couple of times throughout cooking.
- Make the spicy gochujang aioli. In a small bowl, mix 1/3 cup of aioli with 1 tablespoon of gochujang paste. Set aside. PRO TIP: If you’re worried it’ll be TOO spicy, reduce the amount of gochujang to 1/2 tablespoon, taste it, and then add a little more if you think it needs it.
- Garnish and serve. Once the fries look golden and crispy on the outside, remove them from the oven. Transfer them to a serving dish and scatter over the chopped scallions, another teaspoon of flaky salt and 1 tablespoon of sesame seeds. Serve with the spicy gochujang aioli on the side.
Notes
INGREDIENT NOTES: Make sure you’re using a floury, starchy potato suitable for roasting here. Maris piper, Yukon gold, King Edward or any variety labeled as being for roasting is good here. Stay away from the more waxy varieties like new potatoes, as they just won’t give you the crispy outside/fluffy inside you want here. Switch out the garnish and spicy aioli if you like – though I absolutely love it.
PREP AHEAD: If you want to get ahead, you can make the spicy aioli in advance (it will last at least 5 days in the fridge, depending on the aioli you use. You can also par-boil the fries and toss them in the polenta ahead of time and just cook them when you’re ready. I’ll often prepare the fries in this way earlier in the day I want to serve them to save time.
- Prep Time: 10
- Cook Time: 35
- Category: fakeaway
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 200g
- Calories: 532
- Sugar: 4.6g
- Sodium: 2461.1mg
- Fat: 34.1g
- Saturated Fat: 5g
- Unsaturated Fat: 25.2g
- Trans Fat: 0g
- Carbohydrates: 54.7g
- Fiber: 8.8g
- Protein: 6.5g
- Cholesterol: 3.5mg
