Sunday, March 1, 2009

Oven-Roasted Chili Fries

This recipe is a nice alternative for those fries from the freezer section. Yes, those Ore-Ida waffle-cut sure are good every once in awhile, but these guys are healthier and take just about the same time to make! Use any spices you like on these - I tend to serve the chili fries with burgers or something of the sort.

I like to use Yukon Gold potatoes for this recipe, because then I don't have to peel the potatoes. But this would also work with red skin (you would not have to peel those either) or regular white baking potatoes (peeling necessary). Don't forget the ketchup!

Oven-Roasted Chili Fries
from Colleen's kitchen
Makes 4 servings

2 pounds Yukon Gold potatoes
4 cloves garlic, minced
olive oil
chili powder
kosher salt and coarse ground black pepper

Preheat oven to 425 degrees F. Line a large baking sheet with foil (non-stick helps).

Wash and dry potatoes. Cut lengthwise into thick wedges. Try to make all the wedges the same size to ensure even cooking.

Place potatoes in a large bowl and drizzle with olive oil. Add garlic and sprinkle with as much chili powder as you would like, then season with salt and pepper. Toss potatoes to coat.

Arrange potatoes in a single layer on the baking sheet. Bake for 25 minutes, flip potatoes, and bake 10 minutes more, or until crispy.


BMK said...

Great idea! I never thought of seasoning the frozen fries.

Anonymous said...

Mmm, these look great! I like the chili powder idea, I'll have to do that next time I roast potatoes.

Anonymous said...

these look AMAZING :)

Pam said...

I love baked fries - these look terrific.

Donna-FFW said...

This is a super fantastic idea, Colleen! I love it. Im going to have to try it next time. So many options for flavoring too. GREAT idea!

Christy said...

Mmmm, these look wonderful!