Michelle’s baked home fries

Michelle’s baked home fries are crispy potatoes baked in the oven in extra virgin olive oil and a mix of spices. I serve these crispy little potatoes with steak for dinner or eggs for breakfast. My favorite condiment to serve them with is HP sauce or garlic mayo.

A big bowl of baked home fries topped with chopped scallions.
Heart healthy baked home fries

Michelle’s baked home fries are a quick and easy potato side dish. These tasty potato morsels are versatile and reheat very well. So, if you have left-overs, there are many ways to use them up. You can even pop them into a veggie frittata like this healthy Mediterranean vegetable frittata.

Yukon gold potatoes cut into wedges

I prefer to use Yukon gold or red potatoes and leave the skins on for this recipe. I prefer the texture, flavor and the way the potatoes crisp up with the skins left on. That being said, if you don’t like potato skins, there is no reason why you can’t still prepare this recipe exactly the same, just without the skins.

Small bowl of spices used in the recipe and a bottle of extra virgin olive oil.
Spices used in Michelle’s baked home fries

I select a good quality mild extra virgin olive oil for roasting these baked home fries. Extra virgin olive oil is a heart healthy choice and offers a nice mild flavor that compliments the herbs and spices. Michelle’s baked home fries are seasoned with a mix of spices including fine Mediterranean sea salt, dried parsley, onion powder, garlic powder, paprika and black pepper. I recommend finishing the baked home fries with fresh chopped scallions for an extra boost of fresh flavor and texture.

Baked home fries served with HP sauce

Are you familiar with HP sauce? It’s the famous House of Parliament sauce. It has a little spicy kick and isn’t quite ketchup nor quite BBQ sauce. It falls somewhere more along the lines of steak sauce. I love it with these baked home fries or a nice grilled steak. You’ll find it either in the international section or the condiment section of your local grocery store if you are shopping in Washington. I don’t usually talk much about the past in my recipe blog, but my baked home fries are inspired by a café I used to frequent when I was a young adult in Canada. It was across the street from the police station where I worked one summer and everyone could not get enough of their home fries. They used to serve them piping hot, with the chopped scallions and HP sauce on the side. I’m pretty sure they deep fried their home fries as most restaurants would. So, these are a slightly healthier version. A great memory.

Baked home fries out of the oven on a large baking sheet.
Baked home fries on a large jelly roll pan

In the instructions below you’ll notice I start off at a slightly lower temperature for most of the bake. The reason for this is because olive oil is a delicate oil. It burns quickly at high temperatures and can leave a bitter flavor behind. I bump up the temperature of the oven for the last 10 minutes of the total bake time to get more of the crispy edges once the potatoes are mostly cooked all the way through.

What you’ll need

  • 2 lbs Yukon gold or red potatoes, skins on cut into small wedges
  • 1 generous tsp fine sea salt
  • 1 tsp dried parsley
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 scallion, chopped
Bowl of baked home fries.
Versatile and delicious baked home fries

If you’re in the mood for some crispy potatoes, give Michelle’s baked home fries a try. I think you’ll like them. This is also a great base recipe that you can change up and make your own.

Happy cooking,


Michelle’s baked home fries

Michelle’s baked home fries are crispy potatoes baked in the oven in extra virgin olive oil and a mix of spices.

  • Prep Time 10 mins
  • Cook Time 40 mins
  • Total Time 50 mins
  • Course: Side Dish
  • Cuisine: American
  • Keyword: fries, potatoes
  • Servings: 6 people
  • Author: Michelle


  • 2 lbs Yukon gold or red potatoes skins on, cut into small wedges
  • 1 tsp fine sea salt generous tsp
  • 1 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp fresh ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 scallion chopped


  1. Preheat the oven to 375 F
  2. Wash the potatoes removing any eyes or blemishes. Leave the skins on. Cut them into bite sized wedges. Place the potatoes in a large mixing bowl.
  3. Combine the seasonings in a small bowl (salt, parsley, onion and garlic powders, paprika and pepper).
  4. Add 2 tbsp extra virgin olive oil on the potatoes. Add the seasonings and mix until the potatoes are thoroughly coated.
  5. Transfer the potatoes to a large jelly roll pan. Spread them out evenly. The potatoes should bake for 40 minutes total. Bake them for 30 minutes at 375 F and 400 F for the last 10 minutes of the bake time. Move the potatoes around with a metal spatula at least twice during this time.
  6. Garnish with the chopped scallion and serve.
  7. Reheat any left overs in the oven or in a non-stick frying pan.


Source: northwestspoon.wordpress.com


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