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Crispy Oven Fries with Spicy Aioli

Jul 27, 2022 | 0 comments

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.

Homemade oven chips with spicy gochujang aioli in a white and blue striped bowl.

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 par-boiling 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 being waxy. You just won’t get that crispy result with a waxy potato (like new potatoes).
  • Oil. I’m using a 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 chips extra special, but you can serve them with whatever sauce you like. If you are going to make the aioli, you just need an aioli of your choice (I’m using my easy vegan garlic aioli) and gochujang paste. If you don’t have or can’t find aioli, just use mayo and add 1 crushed garlic clove.

What’s the best potato to use for fries?

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 the fluffy inside and crispy outside. I love using Maris piper or Agria but Yukon gold or King Edward are also great.

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 you’re going to want to do for this recipe is to get your oil in the oven. 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?

Can you make these in advance?

You can par-boil the potatoes in advance (I often do a couple of hours before serving just to make things a little easier) and then just 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 3 weeks).

Do I have to par-boil the potatoes?

If you want the super crispy coating and fluffy inside, then yes. It’s only for 4 minutes though, so it doesn’t add too much time to the process and the results are well worth it.

Can I reheat the chips?

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 180C, or in the microwave at 1 minute intervals.


Three things to serve with the fries


Like this recipe? Here are some others you might enjoy!

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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Homemade oven chips with spicy gochujang aioli in a white and blue striped bowl.

Crispy Oven Fries with Spicy Aioli


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  • Author: Kate Alexandra
  • 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 snac


Ingredients

Units Scale

For the fries-

  • 2lb/1kg potatoes (Maris piper, Agria, King Edward, Yukon gold or another roasting potato)
  • 3 teaspoons salt
  • 1/4 cup light olive oil
  • 1 tablespoon polenta
  • 1 teaspoon flaky salt

For the spicy gochujang aioli –

  • 4 tablespoons aioli (try my easy egg-free garlic aioli)
  • 2 tablespoons gochujang paste
  • 1 spring onion, finely sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Heat the oil. Add the ¼ cup of olive oil to a large oven-safe dish and get in the oven at 480F/250C fan. You want the oil to be SUPER hot when you put the fries in the oven, so try and let it heat for at least 30 minutes.
  2. Par-boil the potatoes. Chop your potatoes into thick fries (I cut them into quarters lengthways, then cut them into fry-sized pieces). No need to peel! Add them to a large pot with 2 teaspoons of salt and cover with cold water. Place over a high heat, bring to the 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!
  3. 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. Do be careful here because the oil will splatter (and make the most satisfying sizzling sound!) Scatter 1 teaspoon of salt over the fries and toss with a large spoon or tongs to mix through. Cook for 35 minutes, turning the fries a couple of times throughout cooking.
  4. Make the spicy gochujang aioli. In a small bowl, combine 4 tablespoons of aioli with 2 tablespoons of gochujang paste. Set aside. PRO TIP: If you’re worried it’ll be TOO spicy, reduce the amount of gochujang to 1 tablespoon, taste it, and then add a little more if you think it needs it.
  5. 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 spring onion, 1 teaspoon of flaky salt and 1 tablespoon of sesame seeds. Serve with the spicy gochujang aioli on the side.

Notes

Make sure you’re using a floury, starchy potato that’s suitable for roasting here. Maris piper, Yukon gold, King Edward or any variety labelled 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.

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. Our vegan aioli will last for 3 weeks). 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

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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