A healthier and tastier alternative to the classic fries that is oven baked and spiced to the perfection! Cut them into wedges or french-fry style to acoompany anything from burgers to burritos.
Ingredients
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
Method
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.
My Notes
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. I recently started using only lined parchment paper method and love the results.
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!
Recipe by at https://www.urbancilantro.com/crispy-oven-baked-fries/