These oven-baked fries deliver the perfect combination of golden, crispy exteriors and soft, fluffy interiors — all without the need for deep frying. I start by blanching the potatoes briefly in boiling water, which gives them a tender inside. Then I toss them in a paprika-garlic seasoning and roast them in a hot oven until they’re blistered and deeply golden. It’s an easy method with incredible results that never disappoint.

Why You’ll Love This Recipe

I like how these fries turn out consistently crisp on the outside while staying soft in the middle. The par-boiling step is a small effort that makes a huge difference. I also enjoy the smoky, savory flavor from the combination of smoked paprika, sweet paprika, and fresh garlic. These fries are healthier than deep-fried ones, and I can customize the seasoning to match any meal. Whether served with burgers, grilled veggies, or on their own, they’re a total crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 large waxy-skinned potatoes (such as Yukon Gold), scrubbed clean and cut into ½-inch thick batons (about 2½ pounds)

• 3 cloves garlic, peeled, crushed, and finely chopped

• ½ teaspoon smoked paprika

• 1 teaspoon sweet paprika

• ¼ cup extra-virgin olive oil

• 2 teaspoons fine semolina (or substitute with rice flour or fine breadcrumbs)

• ½ teaspoon fine grain sea salt (plus more to taste)

• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 375°F (190°C).

2. Fill a large saucepan with water and bring it to a boil. Add a generous amount of salt.

3. Add the cut potatoes to the boiling water and par-boil for about 5 minutes. Start checking at the 3-minute mark. The potatoes should begin to soften but still hold their shape.

4. Drain the potatoes thoroughly and let them sit for a minute to allow any remaining moisture to evaporate.

5. Place the potatoes in a large mixing bowl. Add the chopped garlic, smoked paprika, sweet paprika, olive oil, semolina (or substitute), sea salt, and black pepper. Toss everything gently until the fries are evenly coated, being careful not to break them.

6. Line two large baking sheets with parchment paper. Spread the fries out in a single layer on the sheets, ensuring they’re not crowded. This helps them crisp up instead of steaming.

7. Bake in the preheated oven for 30 to 40 minutes, flipping the fries halfway through the cooking time to ensure even browning.

8. Once golden and crisp, remove from the oven and taste for seasoning. Add more salt or pepper if needed, then serve hot.

Servings And Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

• Masala Fries: I sometimes replace the paprikas with 2 teaspoons of curry powder for a warm, spiced version.

• Curry Oven Fries: A tablespoon of Thai red curry paste mixed into the oil gives a bold, punchy flavor.

• Lemon-Parmesan Fries: I use lemon-infused olive oil and top the fries with fresh lemon zest and grated Parmesan after baking.

• Wedge-Style Fries: Instead of thin batons, I cut the potatoes into thick wedges and follow the same steps for a chunkier fry.

• Herbed Garlic Fries: I skip the paprika, double the garlic, and add chopped fresh rosemary or thyme for an herby twist.

Storage/Reheating

To store, I let the fries cool completely and place them in an airtight container. They stay good in the refrigerator for up to 3 days.
To reheat, I spread the fries on a baking sheet and bake them in a hot oven at 400°F (200°C) for about 8 to 10 minutes until they’re crisp again. I avoid microwaving because that makes them soft and soggy.

FAQs

What Type Of Potatoes Should I Use?

I prefer waxy varieties like Yukon Gold because they stay firm after boiling and roast beautifully. Russet potatoes can work too, but I make sure not to overcook them during the blanching step.

Why Do I Need To Par-Boil The Potatoes First?

Par-boiling softens the inside of the potatoes so they roast faster and more evenly. This step helps me get that contrast between creamy centers and crispy edges.

Can I Make These Fries Gluten-Free?

Yes, I simply use rice flour instead of semolina or breadcrumbs. The crispiness stays just as good, and there’s no gluten involved.

Do I Have To Use Both Types Of Paprika?

I like using both smoked and sweet paprika for depth of flavor. But if I only have one, I just double that one. Smoked paprika adds more intensity, while sweet is milder and rounder.

How Can I Make The Fries Extra Crispy?

I always make sure the fries are completely dry before tossing them in oil. Spacing them out on the baking sheets is also key. Using semolina or rice flour helps create a crunchier surface too.

Conclusion

These crispy paprika oven fries have become one of my favorite sides because they’re so simple to make and packed with flavor. The paprika and garlic coating adds a smoky richness, while the baking method keeps things light. Whether I’m serving them with dinner or snacking on them alone, they always hit the spot. I can change the flavors depending on my mood, and they reheat beautifully the next day.

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