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

Crispy Oven Fries with Spicy Aioli


  • 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

Keywords: fries, homemade fries, oven fries