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Crispy Spicy Oven Baked Fries


Description

Russets or Yukon golds work best for this recipe. I leave the skins on since they crisp up so nicely and provide a tiny bit more nutrition.


Scale

Ingredients

  • 4 medium potatoes, scrubbed and diced or sliced into wedges
  • 2 Tbsp cooking fat (bacon fat or olive oil), plus more for greasing baking sheet

For the spice mixture:

  • 1/2 tsp salt (or, to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp smoked paprika
  • 1/4 tsp oregano
  • 1/81/4 tsp cayenne pepper (start small and add more, to taste)

Instructions

  1. Preheat the oven to 450 degrees.
  2. Place the potatoes in a saucepan and cover with water by about an inch (the water should be an inch above the potatoes). Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to a simmer. Simmer 8-10 minutes, or until a knife can easily pierce the potatoes. Drain the potatoes and transfer to a large bowl.
  3. While the potatoes are cooking, combine spice mixture ingredients (if using) in a small bowl or jar.
  4. Add cooking fat and spice mixture (or, more salt if you’re not using the seasoning blend) to the hot potatoes and stir to coat.
  5. Grease a baking sheet with a little more oil or baking fat. Spread potatoes in a single layer across the baking sheet.
  6. Roast potatoes until the bottoms are crisp, about 20-25 minutes. If you go to flip the potatoes and they are sticking to the pan, wait another 3-4 minutes before trying to flip them. They should naturally release from the pan when they’re browned.
  7. Flip the potatoes over and roast another 20-25 minutes. Serve warm and season with additional salt or spices as desired.