Be it any season – summer, autmn or winter – Potato rules the world of vegetables. Go to any corner of the world and you are bound to find awesome potato dishes in each cuisine!
I believe the love for Potatoes everywhere for everyone is undying. And amongst all the potato-preparations, fries would win the crown for simplicity yet scrumptiousness all together! That salty, crispy exterier and soft pillow-y interier is dreamy enough for all the potato lovers.
After a few trial and errors, I have perfected the art of baked fries. I have made these oven baked fries so many times that I have a set way of making them now. Anyone who knows me well, knows that frying things is my biggest enemy. I can not deal with all the fumes and smell of frying so I make mine in the oven. They are super easy to make as well as tastes just as great as the fried version.
The secret ingredient to get them crispy enough on the outside is – CORN STARCH or ARROW ROOT POWDER! Just a heaping tablespoon of either of the powder, gives the fries a very crispy texture as well as it allows the spices to adhere to the fries/wedges well.
These fries can be seasoned with variety of spices of your choice. I have quite a few versions that I make, but for today I am sharing my favorite version that uses garlic powder and cayenne. I love the subtle hint of the garlic powder along with that extra kick and color from the cayenne. Though I do reccomend that you try to make it with cayenne but it can be easily substituted with peprika or regular chili powder as well.
Such simple ingredients yet they turn out to be so flavorful, delicious and healthy!
I know a lot of recipes mention to soak your potatoes in water before you bake them to get rid of some of the starchiness. Trust me I have done that as well! That requires and additional 30 minutes to an hour of time and results weren’t noticebaly great. Also to achieve the crispy exterier on these oven baked fries is to place the fries/wedges on top of the baking-rack placed on to the sheet [see pictures]. Not only this yields more crispier version but the cleanup is also minimal if you line the baking sheet with some foil or parchment. If you are doing it without the baking-rack then make sure to line the baking sheet with some parchment paper. The parchement paper helps fries not to stick to the surface [no foil] and helps them crisp up as well. If you are using the second method, (not using the rack) then make sure to turn the fries on the other side around half way across – this step is optional though. These extra steps gives you the crispy fries every time!
I like to serve these with some chipotle mayo and ketchup! To be more specific – I like sweet potatoes paired with chipotle mayo and potaotoes with classic ketchup. To make chipotle mayo, simply whirl together classic mayonnaise with some of the chipotle in adobo sauce. YUMMMMM!!
- 3 medium size baking potatoes (I use RUSSET potatoes)
- 1 large or 2 small sweet potatoes
- 3 tablespoon olive oil
- 1 heaping tablespoon corn starch OR arrow root powder (either works well)
- 1 teaspoon garlic powder
- ½ teaspoon cayenne (or paprika or chili powder works too)
- ¼ teaspoon freshly ground black pepper
- salt, to taste
- Preheat the oven at 425 degrees Fahrenheit
- Set a baking rack on top of the large baking sheet. (see picture) -OR simply use the parchment paper lined baking sheet. (Lately I have been making these fries, on a sheet lined with parchment paper and loving the results plus convenience in clean-up)
- Wash and peel the potatoes and sweet potatoes. Dry them well with paper towel.
- Now cut them in to half and then again into ½ inch to ¾ inch thick wedges or french fry style sticks.
- Put the fries/wedges into a mixing bowl and add corn starch or arrow root powder, garlic powder, cayenne, freshly ground black pepper and olive oil. Do not add salt yet, salt it after its done that way fries don't turn soggy.
- Combine well to coat each wedge with the spices and oil. (hands work best for this step than using a spatula or spoon)
- Place them on top of the prepared baking sheet, making sure they do not touch each other. If they do not fit on to one sheet then make the rest in the next batch or use another sheet.
- Bake them for 20-25 minutes. The time varies according to the thickness of the fries. Turn them on the other side when they seems crispy on the edges, let it bake additional 5-10 more minutes on the flipped side but keep an eye so that they do not burn.
- Transfer it to the serving platter and sprinkle some salt. Serve with some mayonnaise and ketchup.
Make sure to turn the fries on the other side around half way across - this step is optional though it gives you the crispy golden fries from all sides!
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