Ovenfrieten met Kruiden (Belgian Herb Oven Chips)
Why this recipe works
- Crisp edges: Rinsing and thoroughly drying the cut potatoes helps remove surface starch and moisture, so the chips roast rather than steam.
- Herb-spiced coating: Paprika, thyme, garlic and black pepper cling to the oil-coated potatoes, giving the chips savoury depth without needing a sauce.
- Simple oven method: A preheated tray and one turn during roasting create a crisp, golden result without deep-frying.
Get the most out of this recipe
Texture tips
- Dry the potatoes well: After rinsing, remove as much moisture as possible with a clean tea towel; damp chips will soften in the oven.
- Use enough tray space: Spread the chips in a single layer with room around them. If the tray is crowded, use a second tray for better browning.
Ingredient notes
- Choose the right potato: A floury potato such as russet gives a fluffy centre and browns well in the oven.
- Adjust the paprika: Sweet paprika keeps the flavour rounded and mild, while smoked paprika gives a deeper, campfire-like note.
Make-ahead tips
- Best served straight away: These chips are at their crispest as soon as they come out of the oven, after the final seasoning.
- Reheat on a tray: For leftovers, reheat on a baking tray at 220°C (430°F) until piping hot and crisp again.
Serving ideas
- Add a dipping sauce: Serve with mayonnaise, garlic mayo, aioli or a sharp mustard dip for a classic chip-shop feel.
- Make it a meal: Pair with grilled vegetables, burgers, roast chicken or a simple salad for an easy weeknight plate.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put a baking tray in the oven to preheat while you prepare the potatoes.
- Peel the potatoes, then cut into chips about 1 cm thick. Rinse briefly under cold water, then dry very well with a clean tea towel so they roast rather than steam.
- In a mixing bowl, toss the chips with the olive oil, sweet paprika, dried thyme, ground garlic and black pepper until evenly coated. Carefully tip onto the hot tray and spread into a single layer with space between the chips.
- Roast for 30 minutes, turning the chips after 20 minutes, until deep golden and crisp at the edges. If your oven has hot spots, rotate the tray when you turn the chips.
- As soon as the chips come out of the oven, sprinkle over the fine sea salt and toss on the tray to coat. Serve straight away while hot and crisp.
Recipe notes
Tips
- Drying the chips thoroughly is the key to a crisp finish, so take an extra minute with the tea towel.
- For maximum crunch, keep the chips in a single layer with a little space between them; use two trays if needed.
- If serving to anyone vulnerable, make sure the chips are piping hot all the way through before serving.
Substitutions
- Replace Olive oil with Virgin olive oil for a fruitier flavour.
- Replace Sweet paprika with Smoked paprika for a deeper, smokier finish.
- Replace Dried thyme with Dried rosemary for a more robust herb note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 220°C (430°F) for 8–12 minutes until piping hot and crisp again.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Belgian
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