Spicy Oven Fries in Memory of Momzie #recipesfromtheheart
A great way to make fries without deep frying them. You get to indulge without all the guilt.
Ingredients
- 4 Russet Potatoes cut into small thin strips
- 3 to 4 tablespoons of olive oil I used garlic olive oil
- 1 teaspoon of smoked paprika
- ½ teaspoon of garlic powder
- ¼ to ½ teaspoon red chili flakes use to your own taste
- optional: small pinch of salt if you do not have blood pressure issue if you do skip the salt!
Instructions
- Peel and cut your potatoes into thin strips.
- Soak in cold water for 30 to 60 minutes prior to cooking.
- Drain and pat dry.
- Preheat your oven to 425 degrees.
- You can either line cookie sheets with parchment, or don't use parchment but spray pans generously with non stick spray.
- In a bowl combine the oil and spices with the potatoes, and toss till evenly coated.
- Lay the fries on the baking sheet in a single layer.
- Cook for about 10 to 15 minutes, checking them often depending how thin you sliced them.
- Flip them all over and cook for another 5 to 10 minutes depending on how you like yours. I like mine quite crisp and dark, so start keeping an eye early. They can go from golden to overcooked very quickly.
- Remove from oven and transfer to a plate lined with paper towels to absorb any extra oil. Pat them to remove excess.
- You can sprinkle with a touch of salt if you like. With the spices it's really not needed though.
- Serve with a big old smile, and perhaps some ketchup!
Notes
You can spice these up with so many options:
black pepper
cayenne
chili powder
garlic powder
onion powder...
the possibilities are endless! Remember that the thickness in which you cut them will affect the cooking time. I cut mine super thin, almost matchstick thin, so they cooked quickly. A friend, Carla of Chocolate Moosey already tried these out. She cut hers thicker so her cook time was 30 minutes. So remember to adjust your time accordingly and keep a close eye on them.
black pepper
cayenne
chili powder
garlic powder
onion powder...
the possibilities are endless! Remember that the thickness in which you cut them will affect the cooking time. I cut mine super thin, almost matchstick thin, so they cooked quickly. A friend, Carla of Chocolate Moosey already tried these out. She cut hers thicker so her cook time was 30 minutes. So remember to adjust your time accordingly and keep a close eye on them.