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+ servings

¨Better than Fried¨ Oven-Baked Crispy French Fries

Course Appetizer, Side Dish, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sweet smoked Spanish paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/8 tsp freshly cracked black pepper


  1. Wash, scrub and pat dry 3 medium yukon gold potatoes, cut off 1/4 inch from each end, stand the potato up and cut into vertical slices that are 1/4 inch thick, cut 1/4 inch thick fries from each slice of potato, add the cut potatoes into a large bowl and fill with cold water to about 1/2 inch above the potatoes, let them sit in the water for at least 30 minutes

  2. Drain the potatoes into a strainer and rinse under cold water, then transfer to a dish cloth and pat completely dry, add the potatoes back into the bowl (make sure you dry it first), pour in 2 tablespoons of extra virgin olive oil over the potatoes, a generous 1/2 teaspoon of sweet smoked Spanish paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt and 1/8 teaspoon black pepper, toss together until well combined

  3. Add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer so they all bake evenly, add into a preheated oven, bake + broil option 250 C - 475 F, after 30 to 32 minutes the french fries should be perfectly cooked and crispy, remove from the oven and transfer to a serving dish, enjoy!