Recipe

Spiced Fries: Zippy and Fresh

Crisp-edged oven fries tossed in a bright lemon herb spice mix with just enough heat to keep you reaching back into the bowl.

By Matt Campbell

•

4.8

A tray of crispy oven-baked French fries tossed with spices and fresh herbs with lemon wedges on the side

Jump to Recipe

These fries are for the nights when you want something salty and crispy, but you also want it to taste like you tried. Think: golden edges, fluffy centers, and a zippy finish from lemon zest, herbs, and a warm little hit of smoked paprika and cayenne.

I’m keeping this one accessible and low-drama: oven baked, no deep fryer required. The trick is simple. Soak the potatoes for better crisp, then dry them like you mean it, then hit them with a cornstarch and oil combo that turns into crunchy magic in a hot oven. The fresh seasoning goes on after baking so it stays bright instead of getting toasted into background noise.

Raw cut potatoes soaking in a bowl of cold water on a kitchen counter

Why It Works

Crisp edges without frying: A quick soak removes extra surface starch, and a cornstarch dusting helps the outside crisp up fast.
Big flavor, not heavy: Smoked paprika, garlic, and a pinch of cayenne give depth, while lemon zest and herbs keep it fresh.
Seasoning that actually sticks: Tossing hot fries with the spice mix plus a tiny extra drizzle of oil helps every fry get coated.
Easy to scale: Double it for a crowd. Just use two pans so the fries are not stacked and steaming.

Pairs Well With

Storage Tips

Fries are best right out of the oven, but leftovers can still be very worth it if you reheat them the right way.

Refrigerate

Cool completely, then store in an airtight container lined with a paper towel.
Keep for up to 3 days.

Reheat for crisp

Oven: 425°F for 8 to 12 minutes on a sheet pan, flipping once.
Air fryer: 380°F for 4 to 7 minutes, shaking halfway through.
Skillet: Medium heat with a tiny splash of oil, toss until hot and crisp.

Freezing

I do not recommend freezing these once baked. The texture goes soft and mealy. If you need freezer fries, start with frozen fries and use the same zippy seasoning at the end.

Common Questions

Do I have to soak the potatoes?

No, but it helps. A 20 to 30 minute soak pulls off excess surface starch so the fries crisp more evenly. If you skip it, you can still get good fries. Just make sure they are very dry and do not crowd the pan.

Why cornstarch?

Cornstarch is the little cheat code that creates a thin, dry coating that crisps in the oven. Flour can work, but it can taste a bit raw if you use too much.

What potatoes are best for fries?

Russets are the classic choice because they have a fluffy interior and crisp nicely. Yukon Golds work too, but they tend to be creamier inside and slightly less crisp.

Can I make these in an air fryer?

Yes. Cook at 380°F to 400°F in batches for 12 to 18 minutes total, shaking every 5 minutes. You still want the soak and the dry. Air fryers hate wet potatoes.

How do I keep the herbs from burning?

Toss the herbs in after baking, not before. Heat is great for fries, not for delicate herbs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large bowl (for soaking)
Clean kitchen towel or paper towels (for drying)
2 rimmed sheet pans (recommended for best crisp)
Parchment paper (optional, helps with cleanup)
Mixing bowl (for tossing with oil and seasoning)
Microplane or fine grater (for lemon zest)
Spatula or tongs

I started making these when I realized my “quick fries” habit was turning into a weekly takeout line item. I wanted the crunchy satisfaction at home, but I also wanted something that tasted alive, not just salty. The lemon zest was the turning point. Suddenly the fries felt like they belonged next to grilled chicken, burgers, or even a pile of scrambled eggs. Also, I fully support eating a few straight off the pan as quality control. It is basically your job.

Spiced Fries: Zippy and Fresh

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 70 minutes

Servings 4

Ingredients

2 pounds russet potatoes, scrubbed (about 3 large)
Cold water, for soaking
2 tablespoons cornstarch
3 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Pinch to 1/4 teaspoon cayenne (optional, for heat)
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill or cilantro (optional but very good)

Optional for extra zip: a pinch of flaky salt at the end, or a tiny sprinkle of sumac if you have it.

Instructions

Cut the potatoes. Slice into fries about 1/4 to 1/3 inch thick. Try to keep them similar in size so they cook evenly.
Soak for better crisp. Add the cut potatoes to a large bowl and cover with cold water. Soak for 20 to 30 minutes.
While they soak, heat the oven and prep the pans. Place racks in the upper and lower thirds of the oven and preheat to 450°F. Line two sheet pans with parchment if you want easy cleanup.
Drain and dry thoroughly. Drain the potatoes, rinse quickly, then dry thoroughly with a towel. No shortcuts here. Water is the enemy of crisp edges.
Season and coat. In a large bowl, toss the dry potatoes with 2 tablespoons olive oil. Sprinkle over the cornstarch, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Toss until every fry looks lightly coated and not powdery.
Spread out. Divide fries between the two pans in a single layer. Give them space. Crowding makes steamed fries, and no one asked for those.
Bake. Bake for 15 minutes, then flip the fries and rotate the pans (top to bottom, front to back). Bake another 12 to 18 minutes until deeply golden with crisp edges. If you want extra color, go another 2 to 4 minutes, keeping an eye on them.
Make it zippy. While the fries bake, mix lemon zest, lemon juice, parsley, and dill or cilantro in a bowl with the remaining 1 tablespoon olive oil.
Toss and taste. Transfer hot fries to a big bowl. Add the lemon herb mix and toss quickly. Taste and adjust with more salt, extra lemon juice, or a pinch more cayenne.
Serve immediately. These are at their peak right now. Bring the dipping sauce and do not be shy.

Nutrition information is estimated.

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