The Best Crispy Oven Fries (with Sriracha, Garlic and Thyme)

“Qu’est-ce que c’est Izy?

A savoury recipe?

but.. but… where’s the caramel, chocolate, coconut and the coffee?”

Today, my friendies, I’m bringing you a savoury recipe. Yup, real food (ish).

One of my best friends recently said to me “How are you not incredibly fat? When I imagine you, I just picture you sitting at home eating cake”.

Whilst being mildly offended, I realised that most people reading my blog, even semi-frequently, might think all I do is eat cake all day long too. However, this really isn’t the case; I pretty much only make/eat baked goods on the weekend, then give most of the leftovers away at school.

My parents are awesome cooks and we eat home cooked meals basically 95% of the time – so, I can actually cook! Like real, proper food without copious amounts of sugar or cinnamon in them. Granted,  I can’t cook as well as I bake, and I certainly would not be able to handle such tasks as roasting joints of meat properly (unless you count making pulled pork…omg, I love that stuff).

One thing is consistent though: my favourite foods (savoury and sweet) are (mostly) baked ones. Once a baker, always a baker.

I could LIVE on oven roasted tomatoes, potatoes, zucchini, cauliflower and butternut squash.

Instead of going full force into throwing savoury recipes at you here and there, I thought I would ease into the process, and start off with a pretty awesome baked recipe.

I wanted something savoury, completely delicious without argument and something that would be easy to photograph (I find the idea of styling and photographing savoury foods quite daunting!) Anywho..

Behold the crispiest oven fries in the land, and they’re not ultra greasy!

In fact, they’re so un-greasy, I can re-use that white piece of papery stuff I wrapped around them for the photos.
In the end, I had an awesome time styling these shots – I adore being able to use savoury ingredients in the shots: espesh the fresh thyme and pink Himalayan salt!

And look at my new olive wood bowl, he’s so cute! Gahhh, it was love at first sight hah.

Don’t worry, I’ll still be posting many a sweet recipe as per ushe, along with a few savoury things I think are worth blogging about .

Oh and I still have .gifs. Yeah… they’re never going, they’re too much fun 😉

These oven fries are crispy on the outside, fluffy inside, spicy, garlic-y and just all around magnificent, without all the hassle and mess of frying! How could you even go wrong with potatoes, sriracha and garlic?

Yay for food!


P.S This post is dedicated to Bea (I hope you don’t still think I eat cake all day) and Katherine (thanks for all your lovely words of encouragement!)


– you can just chuck the potato wedges into a large plastic bag with the cornstarch and shake to coat them instead of tossing them in a bowl.

– the fries like to stick to the paper, so you may have to use the back of a metal spatula to scrape under them to un-stick them the first time you flip them.

-you don’t have to add thyme, garlic or sriracha to the recipe if you don’t want to :)

– these don’t really reheat very well, so serve them as soon as they’re ready but…

– once coated in the cornstarch, you can cover the bowl of wedges with cling film or foil, and leave them in the fridge overnight until you’re ready to make them the next day (although some may discolour a bit).


recipe adapted from my crunchy sweet potato ‘french toast’ fries

The Best Crispy Oven Fries (with Sriracha, Garlic and Thyme)
4 or 5 medium potatoes
1 tbsp salt
1 tbsp cornstarch
1 egg white
1 clove of garlic, finely minced
1 tsp sriracha (or more/less depending on preference)
1-2 tsp thyme leaves (fresh or dried)
2-3 tbsp olive oil
salt and pepper for seasoning

Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil.

Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes.

Drain the potatoes and leave in the colander for 5 minutes so they can dry off.

Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes).

Put the egg white into a large, shallow bowl or dish. Using a whisk, beat the egg white with 1 tbsp of water, until it becomes slightly frothy.

Stir in the minced garlic and sriracha. Add the cornstarch-coated potato wedges and toss with your hands to coat.

Lift the wedges out of the bowl/dish, and spread in a single layer onto the baking tray. Drizzle with olive oil,  sprinkle with the thyme, and season with salt and pepper. Bake for 35-45 minutes, flipping them occasionally (see notes), until golden brown and crispy.


  1. says

    Fantastic post! I also have friends who are like, “how are you not huge?” and though I do worry about the prospect, I do end up giving most of my baked goods away and I really don’t think I eat THAT many more baked goods than the average person! But I am excited to read more of your savory posts–I like that you say these fries aren’t super greasy (I hate that). This post is so beautifully styled and the light is just gorgeous!

  2. says

    I’ve been having CRAZY potato cravings lately (thanks, winter), especially for big delicious hunks of roasted potatoes! And with sriracha and garlic and thyme? YES. these. happen. ASAP.

    I love the dark colors and the light in these shots. The fries stand out so well — like a delicious beacon. (Can you tell I’m starving? I need to go find some potatoes.)

    • says

      ahahahahaha, I have that too – plus a ridiculous need for hot chocolate 24/7. Thank you! Beacon <—- YES; I was thinking the exact same thing when I was editing the photos 😉

  3. says

    So I just read the comment from Erika and your response, and I feel the SAME way. As in, yeah I bake a ton, and yeah I do eat some of what I bake, but I feel like at the same time I eat pretty healthy in a way too, and really how much do people normally eat in the realm of baked goods? Because I don’t really know…
    Anyway, these fries looks incredible! They’re definitely my kind of fries – thick and flavorful and not super greasy! And I know for sure I will be trying these… hopefully really soon. :) I think that’s really neat that you’re going to be putting in some savory recipes here and there. I’m the same as you and have always been kinda nervous about the styling for non-baked goods. You did an amazing job, though!

    • says

      haha, I don’t think we’ll ever find out! We’re all too busy being super awesome food bloggers to be ‘normal’ 😉
      Yeah, baked goods are a safe bet to style – they look delicious like 99% of the time. Thank you! 😀

  4. says

    Izy, you’re are too sweet and kind!! Thank you for the dedication! I’m very touched and feel very honored. I know I sound like a broken record, but you are AMAZING. Your blog and videos have sparked an enthusiasm in me that I haven’t felt for a long time. I think I’ve become a little too blase about the professional food industry, but your attention to detail, your passion, your creativity has turned that around for me. You should see me go on and on about your blog and videos to all of my friends. I want everyone to read your blog, so whatever I can do to support your endeavors, I’m happy to as one of your most ardent fans. Thank you again, dear sweet Izy.

    • says

      thank you Katherine! Your constant encouragement makes me so so happy, and keeps me going! I’m so glad to have such a wonderful, kind fan 😉

    • says

      Thank you Jessica!! Ahh, I love olive wood, I wanted to buy the olive wood spoon that was displayed with the bowl, but it was too expensive to buy both :'( Sad times.

  5. Bella says

    Just found your blog and wanted to say these fries are delicious! I made them for dinner tonight and I’m bookmarking the recipe so I can make them again and again!

  6. says

    Before I saw all your stunning photos, and even before I saw the addendum of sriracha, garlic, and thyme, I was sold. Add those photos (and the gifs!) and sriracha and I’m totally sold. These look like a dream come true.

    We’d love if you contributed this recipe to this month’s Shine Supper Club–January is all about delicious healthy recipes, and this would be perfect.

  7. says

    Wow your photography is gorgeous, I’ve only just come across your blog and its definitely a new fave, you’re so talented!
    This recipe looks amazing, I’ve never heard of mixing the potatoes in egg white before so I’m intrigued to try it out.

  8. Tracy says

    I have to ask… these taste eggy? I know, bizarre question….but I could seriously be tortured with a fried egg white and I’m afraid these fries will have egg white contamination Ü on them. Doesn’t look like it from your photos, but I have ask. Thanks so much!

  9. says


    great idea kind of took parts of the recipe. Was looking to bake with egg white but didnt get down to where started cooking :) .

    well it was actually good w/o the egg white – going to try egg white and no oil next but always with the corn starch.

    with taste,
    big fry fan

  10. Gordon says

    Wow! Great idea with the egg whites and sriracha sauce! Looks very yummy and my wife and I make a version of this but without the sriracha sauce. We use Old Bay seasoning or sometimes with just sea salt olive oil and garlic.
    I am out here in California in the US and just love your book and web site. I do have a suggestion though and that is when you are posting the recipe could you please include the notes as part of the recipe so we don’t have to scroll back up to see them. Great work
    and am looking forward to making some of these for us here. Many Thanks all the best!


    • says

      not sure! I’d say if you don’t want to use eggs just leave them out – still coat the potato wedges with cornstarch and then in some sriracha and garlic (maybe mixed with 3 tbsp of oil?) then bake as usual.


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