Pulling a hot tray of fries out of the oven never gets old. They hiss a little, smell like paprika and garlic, and I always “test” a few before they even hit the plate. These aren’t plain potato sticks — they’ve got a bright, herby thing going on that makes them disappear fast.
Here’s the simple rhythm I use: cut potatoes into batons, then soak them in cold water for 20–30 minutes (this washes off extra starch). Drain and dry them like you mean it — a damp fry won’t crisp. Toss with a spoon of oil and a light coat of paprika + garlic powder + dried thyme/oregano (I add a pinch of smoked paprika if I’ve got it). Preheat a baking sheet in a very hot oven (230°C / 450°F), spread the fries out with space between them, and roast. Flip once when the bottoms are golden, then finish until the edges go properly crisp.
Right at the end, I grate over a little lemon zest and toss with chopped parsley — that’s the “zesty herb kick.” Salt to taste (don’t be shy). Eat them as they are or park them next to a burger. Little tip: a tiny splash of malt vinegar or lemon juice while they’re still hot makes them pop, and yes, you’ll end up eating a few straight off the tray.
Fries
-
800 g
potatoes, peeled or with skin left on
-
2 tbsp
olive oil
-
1 tsp
paprika (sweet or smoked)
-
1 tsp
garlic powder
-
1 tsp
dried oregano
-
to taste
salt and freshly ground pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the Potatoes
Season and Bake
-
Season
In a large bowl, toss the dried potato sticks with olive oil, paprika, garlic powder, oregano, salt, and pepper until evenly coated.
-
Bake
Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake at 220°C for 30–35 minutes, flipping halfway through, until golden and crispy.
Serve
Note: For extra crispiness, don’t skip the soaking step — it makes all the difference.
Updated: September 2, 2025