Baked Paprika Fries

These super yummy oven fries are what I had for dinner one night last week, along with a serving of chocolate strawberry pudding – this is what happens when Heikki leaves me home alone for a few nights!


Ever since I learnt to use our mandolin I’ve been making oven fries from scratch. I’m guessing they’re almost as quick to prepare as frozen fries but way more tasty, especially the crusty bits with potato skin. I enjoyed these with a mayonnaise dipping sauce that consisted of 2 parts plain soy yoghurt, 1 part vegan mayonnaise and a pinch of salt. Mayo was never a favorite of mine until I spent some time as an au-pair in Brussels and learnt to love it with fries.

This is what I used (serves 2-3):

  • 4 large potatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 and 1/2 tablespoons olive oil

I set the oven to 225 degrees Celsius. Then I scrubbed the potatoes and used our mandolin (aka v-slicer) to chop them into 1 cm thick strips. This could be done without a mandolin but the tool really makes the whole process much quicker and easier.

Now I spread the fries on a kitchen towel on a single layer and then folded the other half of the towel over the fries, patted them lightly, and let them dry until the oven was ready. Meanwhile, I mixed the paprika, cayenne, thyme and oil in a bowl, and when the oven had reached the right temperature I just tossed the fries in the oil until they were all evenly coated.


I spread the fries on a baking sheet covered with parchment paper in such a way that none of them were overlapping – important for crispy results. Then I baked them for 15 minutes in the upper third of the oven, tossed them up a bit, and baked for another 10 minutes until they were nicely fried and crispy. After baking I sprinkled them with sea salt and they were ready to serve.