Spicy Oven Fries Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
• Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
• Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.

Steps:

• Preheat oven to 450.
• Put oil in 9x13 pan, swirl around.
• Scrub potatoes. Cut each lengthwise into 8 wedges.
• Combine flour and seasonings in a bowl or baggie.
• Add potato wedges and shake or toss to coat.
• Arrange skin-side-down in oiled pan.
• Bake 35-40 minutes.

Steps:

• Cut potatoes into wedges or slices and lightly spray a baking sheet with fat-free oil.
• Place potato wedges or slices in a plastic bag with spices and half of the oil, then toss to cover all.
• Bake at 350 for about 45 minutes turning and brushing often with the remaining oil.
• Broil about 5 minutes turning after 3 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut potatoes in half lengthwise. Continue cutting slices in half until only thin wedges remain.
• Combine wedges, oil, cayenne, salt, and pepper in a large bowl. Transfer to a large baking dish, making sure no fries overlap.
• Bake in the preheated oven, flipping once, until golden brown, 30 to 45 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the oil onto a baking tray and put in the oven for 3 mins. Mix the cornmeal or polenta, paprika and garlic powder together and season. Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 40 mins, shaking halfway through, until crisp and golden.

Steps:

• Select 2-3 russet potatoes.
• Leave skins on as well but wash to remove any sand etc.
• Cut into wedges,by cutting in half and cutting again in 1/4 (depends on size of potatoe).
• Rinse 3 times till water is clear.
• Dry on a tea towell.Put into a bowl,sprinkle the oil onto potatoes.
• Add the dry ingrediants and combine all together with potatoes.
• Place parchmount paper on a cookie sheet .
• Spread potatoes on the parchmount paper.
• Bake in oven at 450 degrees about 30 minutes(depends on amount of potatoes being done).

Steps:

• Note: These ingredient amounts are to taste.
• You may use more or less of the seasonings to fit your tastebuds.
• Adjust the recipe to fit how many people you'll be serving.
• 2 large potatoes should be enough to serve two people as a side dish or snack.
• I also used non-stick cooking spray instead of oil because I have IBS and have to watch my fat intake.
• My IBS tolerated the potato skin too, although normally I stay away from potato skin (which I love).
• Scrub the baking potatoes and leave the skin on.
• You can peel these if you want, I didn't have a vegetable peeler and I can't peel skin well with a paring knife, and I like the taste of the skin for these fries.
• Cut potatoes lengthwise.
• Then lay the halves flat side down and cut into 1/4 inch slices.
• Then cut the slices so they are about 1/2 inch wide.
• Place the potato pieces in a bowl with lid (I used a large Gladware bowl).
• Mix in a separate small bowl all the spices.
• Spray the potatoes in the bowl generously with nonstick cooking spray.
• Sprinkle the spices over the Pam-coated potatoes and cover bowl with lid.
• Shake bowl vigorously to distribute spices.
• (It's probably even easier to use a large ziplock bag, but I didn't have one at the time I made this recipe up.).
• Spray a foil-lined baking sheet with more nonstick cooking spray.
• Spread french fries in one layer on baking sheet.
• Place in a 425-450 degree oven and bake for 15-25 minutes. If you want crispier fries, try the 450 degree and the longer time, and/or cut the fries a bit thinner, just watch so they don't burn. That's why the times are kind of approximate so you can watch them and turn them when they are browned/crisped to your liking.
• Turn fries over with a spatula and return to the oven for another 15-25 minutes until fries are browned and crisped to your likeness.
• You can probably add other spices, but I used what I had onhand since I couldn't get to the store.
• If you substitute with regular chili powder, increase the amount you use if you like spicier fries.
• You may need to adjust oven times based on size/shape/thickness of fries, altitude, and how well-done you like your fries.
• I like mine crispy so I cooked mine about 25-30 minutes each side.
• These tasted great served alone, but feel free to dip them in your choice of sauce.

Steps:

• In a large bowl, or zipper storage bag mix together the egg white, chili powder and red pepper. Add potatoes and toss together. Coat a large cookie sheet with non-stick spray(or use non-stick aluminum foil). Spread potatoes in a single layer. Bake 450' for 30-35 minutes or until potatoes are crisp and browned. Season with salt.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
• Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.