The Best Roasted Fries

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.

Serves 1-2


Ingredients:

Spices

  • 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


Fries

  • 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

Directions:

  1. Preheat oven to 425°F.

  2. Combine spices, set aside.

  3. If you have not patted the potatoes dry, do so now.

  4. In a large bowl, toss potatoes, oil and spices, making sure to coat potatoes well.

  5. Using a flat baking dish lined with tinfoil, spread potato strips evenly in a single layer.

  6. Place tray in middle rack of oven, roast for 8–10 minutes. Flip over. Roast for a further 5 minutes or until crisp.

  7. Remove from oven, drizzle with vinegar and serve immediately.




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