Baked Veggie Fries-The Little Shop of Olive Oils

Baked Veggie Fries


  • 2 medium beets, peeled and cut into thin strips
  • 2 large carrots, peeled and cut into thin strips
  • 2 medium potatoes, washed and cut into thin strips
  • 3 tablespoons Tuscan Herb Premium Extra Virgin Olive Oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley or rosemary (optional, for garnish)


  • Preheat your oven to 425°F. Place a baking sheet in the oven while it preheats to get it hot.
  • Peel and cut the beets, carrots, and potatoes into thin strips, similar to the size of fries. It's important to make sure they're evenly sized for even cooking.
  • In a large mixing bowl, combine the beet, carrot, and potato strips.
  • Drizzle the extra virgin olive oil (EVOO) over the vegetables and toss to coat them evenly.
  • Season with garlic powder, paprika, salt, and pepper. Toss again to ensure the seasonings are well distributed.
  • Carefully remove the hot baking sheet from the oven (use oven mitts).
  • Spread the seasoned beet, carrot, and potato strips in a single layer on the hot baking sheet. This helps them crisp up nicely.
  • Place the baking sheet with the vegetables back into the preheated oven.
  • Bake for 25-30 minutes, or until the fries are crispy and golden brown. Be sure to flip them halfway through the baking time to ensure even cooking.
  • Once the fries are done, remove them from the oven and let them cool for a minute.
  • Transfer the baked beet, carrot, and potato fries to a serving platter.
  • Garnish with fresh parsley or rosemary, if desired, for a burst of color and flavor.
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