Posted: Aug 06, 2012 10:00 PM
French fry lovers, unite! Who doesn't love fries? These oven fries are crispy like their fried counterparts -- without all the fat.

This deliciously easy recipe for baked fries is high on flavor and low on fat. They have a nice crispy outside thanks to the cornstarch and cooking oil spray, which dries and crisps these oven fries as they bake. And the inside? Tender and creamy French fry goodness.

These are the kind of oven fries that are so good that your family won't notice the difference. With the flavorful garlic and herb coating, your kids and husband will be too busy gobbling them up to care that these are baked, not fried.

Crispy garlic herb oven fries

Serves 4


  • 1 pound Idaho potatoes, rinsed and scrubbed
  • 1/2 teaspoon garlic salt (recommend roasted garlic salt)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cornstarch
  • Cooking oil spray


  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil. Alternatively, you can line the baking sheet with parchment paper instead, but the fries may not crisp up as well.
  2. Cut the potatoes into 1/4-inch x 1/4-inch fry shapes. Place in a resealable bag with the garlic salt, dried basil and cornstarch. Shake vigorously to coat thoroughly.
  3. Spread the fries out onto the prepared baking sheet. They should be in one single layer and not overcrowded. Spray all over with cooking oil spray.
  4. Slide the baking sheet into the oven and bake for 25-30 minutes, flipping once after 15 minutes in the oven and respraying with cooking oil spray. Fries are done when they are golden on the outside.


  • Fry lovers? This recipe is easily doubled for bigger portions. Just be sure to use two trays for cooking so as not to overcrowd the fries while cooking. They need the room so that they properly crisp in the oven. Overcrowding will cause the fries to be soggy.
  • These babies are fabulous served with ketchup. But you can get creative with your dip choices -- try dipping them in Ranch dressing, spicy mayonnaise or a pesto aioli.
  • Yukon gold potatoes can be substituted for the Idaho potatoes, if desired.

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Topics: potatoes