Special Salt Fries

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Preheating the oven to a very high temperature ensures that these baked ‘fries’ come out crisp. The special salt and lemon zest gives them an extra kick of flavour.


  • 5 large red-skinned potatoes, unpeeled
  • 2 tablespoons light olive oil
  • ¼ teaspoon each of garlic salt, onion salt, ground coriander, ground smoked paprika
  • finely grated zest of 1 lemon


Preheat the oven to 240°C (475°F) or 220°C (425°F) fan forced.

Cut the potatoes into chips, about 2 cm (¾ inch) thick. Rinse the starch off in a large bowl of water, then pat dry well with a tea towel (dish towel).

Spread the potatoes in a single layer on one large baking tray, or two smaller ones. You need to give the chips space otherwise they steam instead of crisping up. Drizzle with the olive oil, then scatter with the combined spices and toss to coat well. Bake for 20 minutes, tossing halfway through the cooking time, then sprinkle with the lemon zest and bake for another 5 minutes or until golden and crisp.