DIY Veggie Oven Fries

Sweet potato fries are all the rage as an upsell from regular (baker potato) fries.  Both can be ordered dressed up in all sorts of ways: sprinkled with herbs, garlic, cheeses or served with a plethora of dunking sauces.

No matter how they come to the table, they are tasty!  But not very healthful with all of the saturated and trans fat from deep-frying and the oozy toppings (:

You don’t have to give up your fries or your health.  Veggie fries are super simple to make and can be customized by using whatever root vegetables you prefer and the flavors you love.

Here’s my basic recipe:


White baking potatoes, unpeeled if organic

Sweet potatoes, white and/or orange [known incorrectly as yams], peeled

Parsnips, peeled

Carrots, scrubbed or peeled if not organic

Extra virgin olive oil

Salt and pepper

Preheat oven to 375 degrees.

For one large, rimmed baking sheet, I use 1 white baking potato + 1 sweet potato (usually orange) + 1-2 parsnips depending upon their size + a large handful of mini carrots.  Choose whatever veggie combo you like.

Cut potatoes and parsnips into wedge shapes, like keg or steak fries.  No need to cut mini carrots, but if you’re using regular whole carrots, cut them in wedges as well.  Try to have all of the different veggie wedges fairly close in size so they cook at the same rate.

Put all prepared veggies into a large bowl.  Drizzle over a small amount of olive oil, about 1 – 2 tsp., depending upon how many veggies you have.

Sprinkle with a bit of salt and pepper.  Toss all together in bowl with your hands to spread a bit of the oil over each of the wedges.

Place on rimmed baking sheet in a single layer.  Put into oven and bake for 10 minutes.  If veggies are beginning to lightly brown, take pan out of oven and turn the wedges,  Return pan to the oven and bake another 5 – 10 minutes, until this side is lightly browned.

Remove from oven and devour!!


  • Sprinkle veggies with smoked paprika in addition to salt and pepper
  • Squeeze 1/2 a lemon’s juice over veggies after adding olive oil.  Then add a generous shake of curry powder.  Mix well.
  • Taco Seasoning adds a Southwest taste twist in place of salt and pepper.  Add a bit of cayenne to crank up the heat!
  • Toss in some dried oregano along with salt and pepper.  Immediately after removing cooked wedges from the oven, sprinkle grated parmesan cheese over all.  Yow.

Let your imagination and tastebuds roll with more variations you come up with.

Enjoy these delicious and healthful treats!                                                         

These statements are provided for informational and educational purposes only and have been neither approved nor refuted by the Food and Drug Administration. Any advice and/or products mentioned should not be used to diagnose, treat, or prevent any illness. Consult your healthcare professional if you have a health condition, are pregnant, or are currently taking medication before using any products or applying any of this information. Iris Healing Arts, LLC and Heather Michet cannot be held responsible for the misuse of essential oils, products, or any of the therapeutic methods presented herein.