Can you make these in advance?

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).

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, 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 360F/180C, or in the microwave at 1-minute intervals.

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 you a fluffy inside and crispy outside. I love using Maris Piper or Agria but Yukon Gold or King Edward are also great.

Crispy Oven Fries with Spicy Aioli

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

Units Scale

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

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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