I love baked potato fries and I actually prefer them over the deep fried kind. They’re easy to prepare and can be seasoned with a seemingly endless amount of spices. These fries are seasoned with smoky ground chipotle pepper, sea salt, and garlic powder. I like to get the fries pretty brown and crispy so I turn up the heat at the end of cooking to get that effect. The end result is a soft interior with a golden crispiness on the exterior. I use a handy tool that cuts the potatoes into a fry shape but making wedges by hand would work fine too. As a healthier alternative you could easily substitute russet potatoes for sweet potatoes or yams with this recipe.
Baked Chipotle Fries
(makes 2-3 servings)
- 4 russet potatoes, cut into fries or wedges
- 1-2 tbsp olive oil
- 1 1/2 tsp or to taste chipotle pepper, ground
- 1 tsp or to taste garlic powder
- generous pinches sea salt, to taste
- coarse ground pepper, to taste
- Preheat the oven to 425F.
- In a large bowl toss the fries in the olive oil, chipotle pepper, garlic powder, salt and pepper.
- Brush a flat cooking tray with a little olive oil and lay the fries flat on the tray.
- Bake in the oven until the underside has become brown, about 30 minutes.
- Flip the fries over and bake for another 15-20 minutes, approximately. Check periodically to make sure they aren’t burning.
- An optional step for extra crispiness: turn the oven setting to broil and cook for another 2-3 minutes. I like to keep a close watch at this stage so they don’t burn. Remove immediately from the oven.