Oven-Baked Papas a la Provenzal (Argentinian Potato Fries) Recipe

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Oven-Baked Papas a la Provenzal (Argentinian Potato Fries)

Serves 4

The trick to crispy oven fries is ensuring that the potatoes are thoroughly dry and that there's ample space between them on the baking sheets. The fresh garlic and parsley topping adds lots of flavor. Delicioso!


  • 4 medium Yukon Gold potatoes, scrubbed but not peeled
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1/3 cup fresh flat-leaf parsley leaves, finely chopped


  1. Preheat oven to 450°F (425°F for convection).
  2. Cut potatoes lengthwise into slices about 1/2-inch thick; then cut each slice into 1/2-inch sticks. Pat potato sticks dry on all sides with a clean kitchen towel.
  3. Divide potatoes onto two parchment-lined baking sheets. Drizzle with olive oil. Sprinkle generously with salt and pepper. Toss to combine and then spread evenly in a single layer. Leave space between potatoes so the potatoes roast rather than steam.
  4. Roast one tray at a time for 20 to 25 minutes, flipping potatoes halfway through cooking. If you are using a convection oven, you can roast both trays simlutaneously.
  5. While potatoes roast, combine garlic and parsley in a bowl with a sprinkle of salt and pepper. Set aside.
  6. Remove cooked potatoes from oven and top with parsley mixture. Toss. Transfer to a serving platter and serve warm.


Amount Per Serving (based on 4 servings)
Calories: 240
Saturated Fat: 1.5 g
Trans Fat: 0 g
Total Fat: 11 g
Cholesterol: 0 mg
Sodium: 790 mg
Carbohydrates: 37 g
Fiber: 4 g
Added Sugars: 0 g
Total Sugar: 2 g
Protein: 4 g
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