With these oven-roasted French fries, you’ll wonder why you ever craved a standard fast food fry. Feel free to experiment with seasonings. This technique works well, with other starchy veggies such as sweet potatoes, parsnips, rutabaga, carrots and jicama. I love to use white wine vinegar to finish cooked fries, but malt vinegar works just as well. And be sure to serve alongside some of your favourite seared fish.
1 tablespoon smoked paprika
1 teaspoon Hungarian or other types of paprika
1 teaspoon garlic flakes
1 teaspoon onion flakes
¼–½ teaspoon cayenne pepper
½ teaspoon cumin seeds
Salt to taste
1 large russet potato, cut into ¼" strips, washed and patted dry with a tea towel or paper towel (this will help them stay crispy in the oven)
½–1 tablespoon olive oil
White wine vinegar or vinegar of choice
Preheat oven to 425°F.
Combine spices, set aside.
If you have not patted the potatoes dry, do so now.
In a large bowl, toss potatoes, oil and spices, making sure to coat potatoes well.
Using a flat baking dish lined with tinfoil, spread potato strips evenly in a single layer.
Place tray in middle rack of oven, roast for 8–10 minutes. Flip over. Roast for a further 5 minutes or until crisp.
Remove from oven, drizzle with vinegar and serve immediately.