French fries, golden brown, crunchy potato sticks blanket the world, sprinkling fast food realms and restaurants of high rank. Maybe they were created in Belgium, and they’ve conquered the world through sheer, plain, and irresistible charm. The trick to having great fries at home achieving that outside crunch, that inside fluff is technique, but the trick to having truly great fries is seasoning. Oh, salt and pepper are okay, but why not go farther? Let’s go on a journey to a flavor land that can turn your fries into a gastronomic treat for your senses, with pantry staples and show-stopping pairings as well. These seasonings are not exclusive to home-fries alone sprinkle takeout fries and take it to the next level!
1. The Science of Seasoning
Oven-Fried Potatoes
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Baking Sheet Potentially two if potatoes are overcrowded
- 1 Spatula
- 1 Oven
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
- Transfer potatoes to a serving dish and serve immediately.
Notes
Seasoning isn’t just about taste it’s how spices and herbs bring out the light flavor of the potato and complement one another in a symphony of oppositions. A great seasoning brings in texture and aroma and brings a side dish to center stage. Frying, baking, or air-frying, the right mix can turn your fries from good to legendary. Here are some seasonings that elevate with strong, surprising flavors.
2. Ranch: America’s Favorite Flavor Bomb
Ranch, that rich blend of mayo, buttermilk, and herbs, is an American favorite, great for dipping fries, wings, or even pizza.
But fun fact: it also exists in powdered form? This blend of buttermilk powder, garlic, onion, and herbs such as parsley and dill is a fry’s BFF. Spar over hot, just-cooked fries to allow flavors to penetrate, or dust over and oven-bake for greater absorption. Treat yourself further to a spoon of Ranch dressing. Do-it-yourselfers? Combine buttermilk powder, garlic, onion, salt, and dried herbs to make a do-it-yourself version that’s just as good.
3. Za’atar: Middle Eastern Magic
Its Middle Eastern country of origin is where za’atar is born.
A smoky, pungent mix of marjoram, thyme, oregano, sumac, sesame seeds, and salt. Earthy, smoky, tangy taste adds depth when applied to fries. Sprinkle liberally over freshly fried, hot potatoes to allow oils to absorb the taste. Serve with tahini-based dip for authentic taste, or sprinkle pinch of salt if preferred. Za’atar also includes magic, oven-fried fries, with spicy, herby zest that’s anything but boring.
4. Old Bay: Chesapeake’s Spicy Secret
Old Bay, which dates to the 1940s and was created to season Chesapeake Bay crab boils, tastes sweetly smoky and spicy mix of celery salt, paprika, and tantalizing touches of cayenne, cinnamon, and cloves.
It doesn’t merely accompany fries, either; it begs to be deep-fried or baked. Sprinkle Old Bay over hot fries fresh out of the fryer to seal in the flavor, or oiled potatoes before baking for a zesty crunchy exterior. A pinch more salt and spices to your liking this go-to seasoning fills the mouth with zest.
5. Furikake: Japanese Umami Crunch
Japanese furikake seasoning blend adds a nutty, salty crunch to fries. Typically sprinkled on rice or onigiri, it’s a combination of fish flakes, nori seaweed, and sesame seeds to add a subtle seafood umami flavor. Sprinkle over hot, greasy fries so that it’ll stick, bringing a textural punch. Bold flavor transforms fries into gourmet food, great to serve alongside sushi or a humble miso soup.
6. Chicken Salt: Australia’s Secret Staple
Australia’s cult-favorite chicken salt was first made in the 1970s as a flavorer for rotisserie chicken.
As the title suggests, it’s classically vegan, and it includes salt, celery, paprika, garlic, onion, and MSG to create a robust, rich umami flavor. Aussies are addicted to eating it on “chips,” and it’s an excellent fry seasoning. Shake over hot fries after frying for best flavor adhesion. Can’t find it? Create your own by blending these spices to your taste, developing a home recipe that makes your fries Aussie-recommended standard.
7. Malt Vinegar: British Zest
Air Fryer French Fries
Equipment
- 1 Air Fryer
- 1 Sharp Knife
- 1 Cutting Board
- 1 Medium Mixing Bowl
- 1 Paper Towels for drying potatoes
Ingredients
Main
- 1 medium russet potato about 6 ounces, unpeeled
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat an air fryer to 380 degrees F .
- Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
- Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt.
Notes
Malt vinegar, found on fish and chip shops across the UK and Canada, gives fries a nutty, tangy flavor. Made from fermented malted barley, it’s a liquid sauce to drizzle hot-cooked fries and drink all the flavor. Add raw spuds sprinkled with a pinch to baked fries. Its rich, smoky flavor sets it apart from other vinegars, and it’s worth a shot for fry nuts needing something different.
8. Citrus Zest: Sparkling and Radiant
Don’t reserve citrus zest for dessert! Lemon or lime zest gives fries a tangy, perfumy kick, unlocking their richness. Sprinkle fresh-grated zest over hot-from-the-fryer fries, with a pinch of sea salt and perhaps an elegant dusting of paprika or pepper to give it elegance. Pair with thyme and lemon or cilantro with lime for a herbaceous note. A little goes far, so fries are a simple, zesty snack.
9. Curry Powder: Spice of the World
Air-Fried Seasoned French Fries
Equipment
- 1 Air Fryer
- 1 Large Mixing Bowl
- 1 Sharp Chef's Knife
- 1 Cutting Board
- 1 Tongs
Ingredients
Main
- 2 russet potatoes peeled and cut into 3/8-by-3/8-inch (1-by-1-cm) batons
- 1 Tbs. canola oil
- Garlic herb or chili French fry seasoning to taste
Instructions
- Peel russet potatoes and cut them into uniform 3/8-by-3/8-inch (1-by-1-cm) batons for even cooking.
- Place the cut potatoes in a large bowl and cover completely with cold water; let them soak for at least 20-30 minutes to remove excess starch.
- Drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. This step is crucial for achieving maximum crispness.
- In the large bowl, toss the dried potato batons with the canola oil, ensuring each piece is lightly and evenly coated.
- Preheat your air fryer to 375°F (190°C) according to your appliance's instructions.
- Arrange the oiled potato batons in a single layer in the air fryer basket, making sure not to overcrowd. Cook in batches if necessary to allow proper air circulation.
- Air fry for 15-20 minutes, shaking the basket every 5-7 minutes to promote even browning and crispness.
- Increase the air fryer temperature to 400°F (200°C) and continue cooking for another 5-10 minutes, or until the fries are golden brown and crispy to your liking.
- Immediately transfer the hot, crispy fries to a clean bowl and toss generously with your preferred garlic herb or chili French fry seasoning to taste.
- Serve the air-fried seasoned French fries hot as a delicious side dish or snack.
Notes
Curry powder, a blend of coriander, cumin, turmeric, and spices such as cinnamon, is a spice cupboard favorite that’s great on fries. Sprinkle on warm fries or combine with oiled potatoes and roast to allow the flavors to combine. Its warm heat makes the fries a great side dish for curries or barbecued meat. Puff out to desired heat and sprinkle on top to serve.
10. Italian Seasoning: Mediterranean Magic
Sweet potato fries
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Parchment Paper (optional, for easier cleanup)
Ingredients
Main
- 95 g sweet potato cut into fries
- 1 tsp rapeseed oil
- ¼ tsp cayenne pepper
Instructions
- Preheat your oven to a high temperature, around 400°F (200°C), for optimal crispness. Consider placing your baking sheet in the oven during preheating.
- Wash and, if desired, peel the sweet potato. Cut it into uniform fry shapes, about ¼ to ½ inch thick, to ensure even cooking.
- In a large mixing bowl, combine the cut sweet potato fries with the rapeseed oil, cayenne pepper, and a generous pinch of salt. Toss thoroughly to ensure all fries are evenly coated.
- Arrange the seasoned sweet potato fries in a single layer on the preheated baking sheet, ensuring they are not overcrowded. Use two sheets if necessary.
- Bake for 15-20 minutes, then carefully flip or toss the fries to ensure even browning.
- Continue baking for another 10-15 minutes, or until the fries are tender on the inside and nicely browned and crispy on the outside.
- Remove from the oven and serve immediately while hot, perhaps with your favorite dipping sauce.
Notes
Italian seasoning oregano, basil, marjoram, rosemary, and thyme is Mediterranean magic for fries. Sprinkle them over hot fries or mix with oil to bake an herbal punch. Serve with yogurt-lemon dip or mayo for a harmoniously delicious experience. The aromatic undertones of this spice blend turn fries into a gourmet snack, perfect to serve with pasta or grilled chicken.
11. Togarashi: Japan’s Seven-Spice Miracle
Togarashi Japanese seven-spice is a mix of chili peppers, sansho pepper, sesame seeds, orange peel, ginger, and nori to add depth of hot spice flavor. It’s wonderful to use as a finishing spice, and hot, wonderful sprinkled over hot fries for heat and richness. Sprinkle liberally and sprinkle salt to balance flavors. Togarashi transforms fries into a spicy, dashing side dish, wonderful for Asian-style meals.
12. Taco/Fajita Seasoning: Mexican Fiesta
Taco or fajita seasoning chili, cumin, garlic, onion, and salt is Mexican fire on fries. Shake over hot fries or use to coat and bake for hot, spicy zing. Taco mixes get leaner and spicier, fajita mixes are blander, so select accordingly. Mix your own for your own zing, with salsa or guacamole for south-of-the-border zing.
13. Sumac: Middle Eastern Tang
Sweet Potato Fries
Equipment
- 1 Heavy-bottomed Dutch Oven or Deep Fryer Essential for safe and even deep-frying
- 2 Mixing Bowls One for seasoning, one for batter
- 1 Whisk For preparing the cornstarch batter
- 1 Wire Rack For draining excess batter and fries
- 1 Baking Sheet For holding cooked fries warm in the oven
Ingredients
Main
- 6 cups peanut oil for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon sugar
- 1 cup cornstarch
- 3/4 cup club soda cold
- 2 pounds sweet potatoes cut into 1/2 by 1/4-inch fries
Instructions
- Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.
- Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
- Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
- Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
Notes
Middle Eastern sumac is a smoky, reddish floral spice that’s extremely aromatic. Sprinkle over hot fries and top with a touch of salt to counterbalance its acidity. The earthy, pungent flavors of the sumac slice through richness of the potato and introduce cooling contrast. Serve as a snack for dipping into hummus or yogurt dip.
14. Harissa: North African Heat
Harissa, or North African chili paste and powder, employs chili peppers, cumin, coriander, and garlic to produce a hot earthy depth. Sprinkle the powder over hot fries or use the paste as a batter to achieve that added crunch. Pungent hot heat turns fries into a hot snack and with cold tzatziki or mayonnaise dip.
15. Seasoning Mix: Do It Yourself
Why not make your own fry seasoning?
Combine 2 tsp onion powder, 2 tsp garlic powder, 2 tsp paprika, 1 tsp sea salt, ½ tsp dried parsley, ½ tsp oregano, ½ tsp basil, ½ tsp black pepper, and ¼ tsp cayenne (optional). Combine in bowl, refrigerate or freeze in airtight container, and sprinkle on warm fries or toss to bake. This chameleon blend also includes roasted veggies, popcorn, grilled meat, or homemade made potato chips in your kit and they last six months. Fries Ideal Success
Aside from seasonings, technique is what provides excellent fries.
For crunchiness, prevent soggy fries by splashing onto a wire rack after cooking so that they can release the steam. Re-crisp using an oven or air fryer, but never a microwave. Slice potatoes of uniform thickness (¼ to ½ inch) for uniform cooking, Russets for daily fries or sweet potatoes for a quality option. Cook using oils with high-smoke point such as canola or peanut oils to ensure no off-flavors. Do not overcrowd so as not to steam, and to pre-cook, blanch, freeze, and fry frozen for convenience and texture. With all those seasonings and techniques, your fries will be out of this world. Use them, taste them, and enjoy each bite as a flavor experience!
