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Today I’m sharing exactly how I make my Oven Baked Tuscan Fries. Thin cut russet potatoes with fresh rosemary, sage, garlic, and olive oil, “oven-fried” for the perfect crispy on the outside, perfectly tender on the inside style fry. Finish these fries off with a touch of butter and a sprinkle of parmesan for the BEST tasting oven baked fry. These fries are beyond addicting, influenced by the flavors of Tuscany, and…SO DELICIOUS! The real added bonus here? They’re actually pretty healthy too.

overhead photo of Oven Baked Tuscan Fries

And just like that, I am home. After only a week of traveling, I’m beyond happy to be home. I will say that the warmer temperatures were, of course, nice, but nothing beats sleeping in your own bed, homemade meals, and not feeling like I need to wash every inch of my body…every single time I touch anything.

Yes. It’s good to be home. My flight got in late last night. I then made the two-hour trek up the mountain, and while I’m tired, I’m excited to be back cooking today. So, what do we all want to see this week?

For today, I have fries…and not just any fries. No, no, these are some of the best fries I’ve ever made. They’re not fried and instead are oven baked. They’re Tuscan inspired and made with plenty of fresh rosemary, sage, and garlic.

Tuscan Fries on baking sheet before baking

Here is how you make Tuscan fries.

As you might guess, these Tuscan fries are pretty simple and easy. But don’t let their simplicity fool you, these fries are incredibly delicious!

You’ll want to start by cutting the russet potatoes into thin matchsticks. To everyone wondering…do I need to peel my potatoes? No, I love the skins and the texture they provide. That said, if you hate having the skin on your fries, feel free to peel your potatoes.

Next, bake. Bake the thinly cut fries with extra virgin olive oil, fresh rosemary sprigs, fresh sage leaves, and whole cloves of smashed garlic. Using whole herbs and whole cloves of garlic allows the fries and olive oil to infuse with their flavor, but yet not be overpowering. You want to be able to taste the potato in addition to the herbs and garlic. I find this to be the perfect method.

Using whole cloves of garlic also ensures you won’t end up with burnt garlic, which is the absolute worst. Just be sure to reserve the roasted garlic cloves and use them to make your favorite garlic butter, dressing for roasted chicken, or baked spaghetti squash.

overhead photo of Oven Baked Tuscan Fries with a couple fries sitting in ketchup

The key to an oven baked fry?

The key to a crisp oven baked fry is being sure to not overcrowd the baking sheet. If you have too many potatoes crowding the pan, the fries will steam instead of getting crispy. So if you need to…use two baking sheets…don’t overcrowd! It’s better to have extra space on the baking sheet than a pan full of soggy fries. Trust me.

The second key here is a little butter and a little bit of parmesan too. The butter adds that richness that the deep frier adds, while the parmesan adds a “crust” plus additional deliciousness.

So simple, very pretty (I love the colors happening with these fries), SO GOOD.

overhead close up photo of Oven Baked Tuscan Fries

And most importantly? These fries are extra crispy, but soft inside. No one can even tell they’re not actually fried.

Bold words, I know, but true. These fries are Red Gerard approved and if you know my youngest brother, Red, you know his favorite food is the french fry. He happened to be here in Colorado when I made these. Whenever Red is around, come five(ish) he’s usually down at the studio barn looking for some kind of “snack”. One of Red’s many nicknames is Snackster. He loves the chips, the dips, the meats, the cheeses, and he really loves a good french fry. He ended up devouring these and then went on to ask me when I had gotten a deep fryer. So you see? These fries have passed the taste test of one of my toughest critics.

overhead photo of Oven Baked Tuscan Fries

And Red never lies. He tells it like it is. Always.

So with that, do I have you convinced? Can we all please agree that Tuesday night Tuscan fries are what we should all be making? These would be great served alongside roasted chicken, enjoyed with your favorite vegetable burger,  or simply just made and enjoyed all by themselves.

with half of the fries eaten

Lastly, if you make these Oven Baked Tuscan Fries, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Oven Baked Tuscan Fries |

Extra Crispy Oven Fried Tuscan Fries

These fries are beyond addicting, influenced by the flavors of Tuscany, and…SO DELICIOUS!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 328kcal


  • 4 russet potatoes, cut into ¼-inch-thick matchsticks
  • 3 tablespoons extra virgin olive oil
  • 3-4 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
  • 12 fresh sage leaves (or 2 teaspoons dried sage)
  • 4-6 cloves garlic, skin on and smashed
  • 1/2 teaspoon paprika
  • kosher salt
  • 2 tablespoons salted butter
  • 2 tablespoons grated parmesan cheese
  • flaky sea salt


  • 1, Preheat the oven to 425 degrees F.
    2. Place the potatoes on a large baking sheet and toss with olive oil, rosemary, sage, the entire smashed garlic cloves, the paprika, and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more.
    3. Add the butter and parmesan, toss, and return to the oven for another 5 minutes. You want the potatoes to be tender, yet crispy. 
    4. Serve while hot, sprinkled flaky sea salt.


Tip: reserve the leftover whole roasted garlic cloves for another use, or smash and mix up a quick pesto or dressing.


Calories: 328kcal | Protein: -37g

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  1. These look amazing, I can never quite get oven baked fries perfect every time so I’m excited to try this recipe. I have a question, do you melt the butter then drizzle over and mix?

    1. Hey Claire,
      Yes, you will do that in step 3. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. Hello! Love your recipes. Quick question, do you usually use the convection function when roasting vegetables?

    1. Hey Mercedes,
      I always use regular bake. I hope you love the recipe, let me know if you have any other questions! xTieghan

    1. Hey Kathleen,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

    1. Hey Kate,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  3. When I combined the parmesan it is was a lump. Then when I tried melting the butter and adding the cheese it too, was unspreadable.
    Also, we didn’t get to even add this step because the fries were overdone already, much less how bad they’d be with even more cooking time.

    1. Hey Lynne,
      So sorry you had issues the recipe, I am wondering if you adjusted the recipe at all? Please let me know how I can help. xTieghan

  4. 5 stars
    Absolutely 100% phenomenal and so incredibly easy. Perfectly crispy and so much more flavor than standard “fried” fries. This will be my go to recipe from now on!

  5. Loved the flavor, but mine didn’t look anything like yours. Mine were still pretty white. They also stuck to the pan. My son said he could taste the olive oil🙃

    1. Hi Julia,
      So sorry you had issues with the recipe. I am wondering if you adjusted anything at all? I like to do these on an unlined baking sheet, lots of olive oil, and a high oven temp. It is also KEY that you do not overcrowd your pans, this could have been your issue. Please let me know how else I can help. xTieghan

  6. I make these fries with burgers, they are so good. Even my college age kids love them. Plus they are very easy to make.

  7. I love your recipes! But could you PLEASE make the title of the recipe larger so we can see it better? I print out recipes and put them in a filing cabinet. With your recipes, it is very hard to see the recipe title and I end up highlighting it with a yellow highlighter. Still difficult to see when I am going thru all of the recipe sheets I have. Thanks! 🙂

    1. Hi Kim! Thank you so much for letting me know! We are currently working on a redesign for the site, so I will make sure to add! xTieghan

  8. 5 stars
    These were so good! I did soak my potatoes just because I wanted to have them prepped ahead of time. I found that mine needed a tad longer in the oven (more like 20-25 min per side) to get them as crisp as I wanted. I added some truffle powder right before serving them and three people ate 5 potatoes worth! Thanks for the great recipe!

  9. 4 stars
    These were so good! Flavor was spot on. However I’m still having trouble crisping them. Should I turn the temp up or cook them longer?

  10. 5 stars
    Great recipe!! Quick question, what does it mean if my fries aren’t very crispy? I separated them in two baking sheets they just didn’t get very crispy? Any tips! Thank you for your amazing recipes 😊😊

    1. Hi Christie! Did you separate the fries enough? Also, did they need a bit more time in the oven? Please let me know! xTieghan

  11. 5 stars
    Your snacking brother knows his french fries! These were delicious. Made these french fries to go with your zucchini quinoa burgers. A winning combination!!

  12. I made these last night and they were fantastic!! I followed the recipe exactly; used two sheet pans for five potatoes. My 11 year old even ate all the roasted bits of sage. Will definitely makes these next time we want fries! Thx.

  13. 5 stars
    These are outstanding. I had everything I needed on hand so didn’t have to go to the store. Paired with a chimichurri burger on homemade buns and salad. We all said the meal was the highlight of the day! I’m so grateful for your recipes to bring that happiness to everyone these days. Thanks for making new pantry meals for us.

  14. I’ve been a fan of your website for a couple of years (love your recipes almost too much lol) and I never knew your brother was Red Gerard! Such a weird coincidence as I am also a fan of his! Anyways, can’t wait to try these out they seem like a great snack to have while staying home/social distancing

    1. Hi Salvatore! I am so glad you like these and I hope they turn out amazing for you! Also, so cool you’re of fan of red as well! Love it! xTieghan

  15. 5 stars
    These were really addicting and different than the normal fries I usually make. The butter and parm at the end really added a rich flavour! Wow! Thanks for the recipe.

    1. HI Courtney! The butter is chunked and melts once it hits the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  16. Question: Did you use a French fry cutter or disc? These fries are perfect, but I can’t imagine cutting them by hand and having them look that good! I’m thinking about ordering a Cuisinart French Fry disc…

    1. Hi Kim! I cut mine by hand, but you can definitely use a fry cutter as well! Please let me know if you have any other questions! xTieghan

    1. HI Fran! You add the butter directly to the sheet pan with the fries and then toss the butter with the fries. It will immediately melt. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Bernadette! I would recommend first cutting the potato in half and then slicing and making them into fry shape.. Does that make sense? Please let me know! xTieghan

  17. Hey! Do you use any kind of special cookie sheet? I always find when I make fries in the oven, when it comes time to flip them, they stick terribly to my sheet pan. Any suggestions? Maybe I need a new pan or parchment paper? Thx!!

  18. I have always thought to get super crispy fries you need to soak the potatoes in water first to get rid of starch?

    1. Hey Dana! I have never soaked my potatoes, but find this method to work great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  19. QQ4U – TIA. Are these baked on parchment paper? (appears so in the picture – but not recipe?)

    1. Hi Laura! I did not bake them on parchment paper, but did put them on parchment for the photo! I hope you love these! xTieghan

  20. Really looking forward to trying these.

    When did you get a deep fryer?! ?, they obv hit the spot. I’m not keen to deep fry at home, so these are perfect. Thank you ? xx