Crispy Baked Seasoned Fries with Garlic Aioli

Low-fat, crispy fries baked in the oven—an easy, budget-friendly side dish the whole family will enjoy. Leaving the skin on the potatoes adds fiber and texture, while a robust blend of herbs and spices delivers bold flavor without added salt. These skinny baked seasoned fries are perfect for anyone reducing sodium or simply looking for a lighter alternative to deep-fried fries. Serve with a simple garlic aioli for a creamy, garlicky dip that complements the herbs and smoked paprika.

Skinny Baked Seasoned Fries with Garlic Aioli

About this recipe

This low-sodium version of classic fries uses herbs, smoked paprika and a touch of lime zest to create plenty of flavor without relying on salt. The fries are cut thin for a crisp finish, tossed lightly in olive oil, and baked on a single tray until tender-crisp and golden. The accompanying skinny garlic aioli combines light mayonnaise and fat-free Greek yogurt to keep the dip creamy yet lower in fat. These fries work well as a side for grilled proteins, sandwiches, or as a snack with a vegetable platter.

Ingredients

• 2 medium potatoes, russet or Yukon Gold, washed and dried
• 2 tsp olive oil
• 1 tbsp Herbs de Provence (or a mix of dried rosemary, thyme, and marjoram)
• 1/4 tsp dried oregano
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp freshly cracked black pepper
• Finely grated zest from 1/2 lime (optional, for brightness)

Skinny Garlic Aioli

• 2 tbsp light mayonnaise
• 2 tbsp fat-free Greek yogurt
• 1 clove garlic, crushed or finely minced
• Freshly ground black pepper, to taste
• Optional: a squeeze of lemon or lime juice to thin slightly and brighten flavor

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with foil for easy cleanup and lightly coat with cooking spray or a thin layer of oil.
3. Cut each potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch fries. Try to keep pieces uniform so they cook evenly.
4. In a large bowl, toss the cut potatoes with the olive oil until evenly coated.
5. Add Herbs de Provence, oregano, smoked paprika, chili powder, onion powder, garlic powder and cracked pepper. Toss well to coat all pieces. If using, add lime zest and toss again.
6. Arrange the fries in a single layer on the prepared baking sheet, making sure they are not crowded. Leaving space between pieces helps them crisp.
7. Bake uncovered for about 25 minutes, turning once halfway through, until the fries are tender-crisp and lightly browned at the edges. Baking time can vary by oven and the thickness of your fries, so check for the level of crispness you prefer.
8. While the fries bake, prepare the aioli: in a small bowl, combine light mayonnaise, fat-free Greek yogurt and crushed garlic. Stir until smooth. Add a squeeze of lemon or lime if desired and season with freshly ground pepper. Taste and adjust garlic or acidity as you like.
9. Remove fries from the oven, let them rest a minute, then serve hot with the garlic aioli on the side.

Tips for best results

• Keep the potato skin on for extra fiber and texture, and scrub the potatoes well before cutting.
• For extra-crispy fries, soak the cut potatoes in cold water for 20–30 minutes, drain thoroughly and pat dry before tossing with oil and spices. This helps remove excess starch.
• Do not overcrowd the baking sheet; use two pans if necessary to allow hot air to circulate.
• Use smoked paprika for a subtle smoky flavor; regular paprika works too if you prefer less smokiness.
• Adjust chili powder to taste or omit for a milder version suitable for children.

Variations and substitutions

Swap Yukon Gold for russet if you want a fluffier interior; sweet potatoes are a tasty alternative but may need slightly different baking time. Replace the Herbs de Provence with Italian seasoning or a blend of fresh chopped rosemary and thyme for a different herbal profile. To make the aioli dairy-free, use a vegan mayo in place of mayonnaise and omit the Greek yogurt.

Notes

Skinny Garlic Aioli nutrition (per recipe portion): Serving: 2 tbsp • Calories: ~60 • Fat: ~5 g • Protein: ~1.4 g • Carbs: ~2.3 g • Sodium: ~125 mg (this can vary by product).*

Per serving for the fries: Calories: 198 • Carbs: 36 g • Protein: 3.5 g • Fat: 5.5 g • Sodium: 22 mg • Fiber: 4 g.

Storage and reheating

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes to revive crispness, or toast briefly in an air fryer. The aioli keeps in the refrigerator for 2–3 days; stir before serving.