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Wednesday, March 20, 2013

Spicy Oven-Roasted Fries

French Fries are my weakness. I really struggle when we go out to eat, because there they are on the menu. High in fat and calories. Not to mention the threat of cross contamination. Sometimes I just have to have them, and that is where this recipe comes in. Half the fat because they are baked and not fried. A little garlic and spice and I am all set. These are super easy to make. I make a lot and store them in the fridge because they reheat really well and also make a good hash for under eggs in the morning. Naturally gluten-free.

Spicy Oven-Roasted Fries
adapted from Bon Appétit | March 2013

3 russet potatoes (about 1 1/2 pounds), unpeeled, each cut lengthwise into 8 wedges
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Optional: Chopped chives

Preheat oven to 450°F. Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper to evenly coat; season potatoes with salt and pepper. Optional: top with chopped chives.
Roast, turning once after 15 minutes, until wedges are golden brown and crisp, 30 minutes.

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