Plain baked fries are certainly tasty enough, but once in a while it’s nice to spice it up, as we do here.

Revised/updated from The Forks Over Knives Plan

By Darshana Thacker Wendel,


  • 1 tablespoon onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • Sea salt
  • 1½ pounds russet potatoes (3 or 4 medium-small), scrubbed and cut into 1-inch-thick wedges
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Ketchup and Dijon mustard, for serving (optional)


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • Place a steamer basket in a large pot and add about 2 inches of water. Place the potatoes in the steamer, cover and steam on high heat for 10 minutes. The potatoes will be about 75 percent cooked.
  • In the meantime, in a medium bowl, stir together the onion powder, garlic powder, paprika, turmeric, coriander, cayenne, lemon juice and salt to taste.
  • Transfer the potatoes to the bowl with spices and toss gently but well to coat the potatoes evenly. Arrange the potato wedges on the baking sheet, leaving plenty of room between them.
  • Bake for 20 to 25 minutes.
  • Serve the fries hot, with ketchup and Dijon mustard for dipping, if desired.

Comments (2)

(2 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

Lynn Jordan

I usually toss my potatoes in just a little aquafaba which helps the spices to adhere to the potatoes.


Flavor was ok biggest issue is the fries were to soft to be battered. If I try this one again I'll dip the fries in lemon and then roll them in seasonings.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.