I NEVER MET A FRENCH FRY I DIDN'T LIKE - NOW I HAVE ONE I CAN EAT ...
... because these fries are baked. And, with the extra spices, they are as good - if not tastier than their fried counterparts. I promise. My flavor and spice bar are extremely high - so take it from me and my two teenagers. They critiqued me until I perfected my fry technique. A few things I've learned that helped: Always soak your potatoes in cold (add ice cubes) water for at least 30 minutes. This pulls out the starch and helps you crisp up your fries rather than ending up with a gummy mess. Also, don't overcook them. Some recipes call for 5 to 10 extra minutes than I do of cook time - I think that takes away some of the flavor and inner soft texture. Don't care for white potatoes? No worries, try this recipe with sweet potatoes, carrots, parsnips, turnips, butternut squash. Whatever floats your boat. And remember, if you scrub your potatoes or veggies down with a scrub brush there is no need to get rid of that skin. I keep it on for added fiber and nutrition. Though, I will peel it off for my sweet potatoes, which can have a much tougher outer peel. In this recipe, I used ground coriander powder, but these are even better if you add 2 teaspoons of chaat masala. All my fellow Desis know exactly what I am talking about!
3 large Russett potatoes
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 teaspoons paprika
1 tablespoon ground garlic
2 teaspoons salt
2 tablespoons olive oil
Preheat oven to 400 degrees Fahrenheit.
You can use any potatoes, but Russett will work best. It's your classic french fry potato for a reason. Slice your potato lengthwise twice. You will have three pieces. Then, slice those pieces lengthwise twice or three times, so that you have long strips that look like a classic french fry.
Put these sliced pieces in a large bowl filled with water and ice cubes. Let them sit for at least 30 minutes. Then, drain and dry very well.
Mix the spices in a small bowl.
Place drained and dried potatoes in a bowl. Pour oil over them, then add the spices. Reserve a teaspoon of the spice mixture to sprinkle on the fries once they are done.
Line a baking tray with parchment paper. Transfer spiced potatoes from the bowl to the baking tray.
Place in the oven for 30 minutes. Most recipes call for you to flip in between. I found that I did not need to do that.
Pull the tray out of the oven and increase the oven temperature to 500 degrees F. Flip your fries carefully.
Put the tray back in the oven for another 5 minutes to crisp up even more.
Pull out and sprinkle with the remaining spices. Serve with ketchup or smoked paprika mayo (1 cup mayo - dairy or non - 2 teaspoons smoked paprika - 2 teaspoons lemon juice - 1 teaspoon salt).
Last step? Prepare to make another batch 'cause that first one will be inhaled in seconds.