Homemade oven fries are a dinner staple in our house! They’re delicious, kid friendly, and totally foolproof. I love to dress up standard oven fries with herbs, and these basil fries have quickly become my favorite version. They’re crispy on the outside, creamy on the inside, and bursting with summer flavor.
If you’re on the East Coast, you’ve probably been inundated with rainstorm after rainstorm the last few weeks. April showers have gone too far. Grr.
The rainbow after the storm in this house is that I walked outside the other day to my container herb garden bursting at the seams. I cannot tell you how much this delights me, but I can tell you what I did, and that was make basil fries. Crispy, creamy, herby, bright potato wedges of wonder.
Basil fries are elegant, yet unfussy. Basil fries are grown-up, yet kid friendly. Basil fries are crazy delicious, super addictive, and my children gobbled them up despite having “little green things on them Mommmmmmmmy!!!”.
Yeah, you need these oven baked fries slathered with basil butter into your belly stat.
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Crispy Basil Fries Recipe Notes
We love oven baked fries. They’re economical, easy to make, and easy for both big and little kids to eat. I love tossing them with herbs to change things up, and I think this version with basil butter is my favorite version yet!
The Best Potatoes for Crispy Oven Fries
Yukon gold potatoes are my first choice for oven fries. They’re creamy, packed with vitamin C, and crisp up like a boss. Once roasted they taken on a buttery flavor that pairs perfectly with basil.
I select larger potatoes for oven fries because let’s be honest, less slicing is always a win. To slice the potatoes into wedges for baked oven fries, first cut them in half lenghwise. Lay the potato cut side down then slice once through the middle, and slice the quarters into eights. Easy peasy!
Tips for Crispy Baked Fries
Take care not to over-oil the potato wedges. You want to just barely coat them or the fries will end up too greasy. Just about a tablespoon should do it.
Season generously with salt and pepper when you add the oil. Some of that seasoning will soak into the potatoes while they roast for flavor throughout.
Lay the wedges onto a parchment lined baking sheet in an even layer leaving room between each wedge. Use two baking sheets if you can’t fit them comfortably onto one (I had to use two). Evenly spacing the fries ensures they crisp, not steam. Yukon golds are a little less starchy than russets and have a higher water content, so giving them room to breathe is extra important here.
Halfway through roasting, remove the pans from the oven and flip over the potatoes with tongs or a fork. Take care to rotate the pans in your oven so that each wedge bakes evenly.
Look at those beauties! Crispy on the outside, creamy on the inside, oven fry perfection.
Flavor Packed Finish: Basil Butter Sauce
While the potatoes are roasting, you’ll make the basil butter sauce and it couldn’t be easier. Melt a couple tablespoons of butter (or ghee to make these paleo or Whole30 compliant) in a small saucepan over medium heat. Then add a generous portion of minced garlic (two large cloves, or about a tablespoon) and sauté until the garlic is super fragrant and lightly golden brown. Finish it off by tossing in some minced basil. Remove it from heat and let the flavor mingle for a few minutes.
After you remove the potatoes from the oven, use a pastry brush (or a spoon) to drizzle the basil butter over the fries and then dive in.
Crispy, creamy oven baked basil fries. Swoon.
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Oven Baked Basil Fries
Dress up your next batch of oven baked fries with this easy, bright, and super flavorful garlic butter sauce!
- 2 lb yukon gold potatoes sliced into wedges
- 1 tbsp olive oil
- 1/2 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 2 tbsp butter
- 2 cloves garlic minced
- 1/4 c minced fresh basil
- 2 tbsp finely grated parmesan cheese
Position two racks in the lower third of the oven. Heat oven to 450*. Line two baking sheets with parchment paper and set aside.
Place the potato wedges in a large bowl. Add the olive oil, salt, and pepper, then toss until evenly coated.
Place the potato wedges on the parchment lined baking sheets, leaving space between each wedge.
Roast 20 minutes. Remove the trays from the oven, flip each wedge, then return the baking sheets to the oven, taking care to switch the positions of the baking sheets to ensure even baking.
While the potatoes finish roasting, prepare the basil butter sauce. Heat a small saucepan over medium high heat. Add the butter and heat until it melts, then foams. Once the foam subsides, add the garlic and sautee, stirring continuously, until fragrant and lightly golden brown, approximately 1 minute. Stir in the basil and remove from heat.
Brush the basil sauce oven the oven fries, then dust with parmesan cheese. Serve immediately. Leftovers can be stored in the fridge for up to three days. Reheat in a skillet over medium heat until re-crisped and dust with fresh basil if available.