Spicyovenfries Recipes

Steps:

• Heat oven to 400°F. Slice potatoes in half lengthwise; cut each half into 1/4- to 1/2-inch-thick fries; pat dry with a paper towel. In a bowl, combine breadcrumbs with spices. In another bowl, whisk egg whites until foamy, about 1 minute; add fries to coat. Toss fries in spice mixture until evenly coated. Coat a baking sheet with cooking spray; arrange fries on sheet with space in between; spritz fries with cooking spray. Bake, turning once, until fries are golden and crispy, about 20 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:

• Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
• Heat the butter over medium heat in a large saute pan. Add the onion and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Stir in the ancho chile powder and stir until combined. Add the potatoes, salt and pepper and toss the mixture, slightly mashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom. Turn over and gently mash again into an even layer and cook until the bottom is golden brown. Stir in the cilantro and lime zest and transfer to a bowl.

Steps:

• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.
• Optional: When serving alongside chili dogs, scoop a spoonful of chili and a sprinkle of cheese on the fries for a delicious treat.

Steps:

• Peel and cut the sweet potato and turnip into 1/4" strips.
• Place in a bowl and sprinkle with the combined salt, chili powder and olive oil, turning to coat thoroughly.
• Spread in one layer on a foil-lined cookie sheet with sides.
• Bake 375 degrees, 12-15 minutes. Turn and bake an additional 12-15 minutes. Test to make sure they are cooked through.

Steps:

• Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
• Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder.
• Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest.

Steps:

• Prepare 1 pound frozen french fries as the label directs. Meanwhile, cook 1/2 thinly sliced onion, 1 tablespoon hot paprika and 1 teaspoon salt in 2 tablespoons butter in a large skillet over medium-high heat, stirring, 4 minutes. Add 1 minced garlic clove and cook 2 more minutes. Remove from the heat and add 3 chopped scallions and 2 tablespoons chopped parsley. Add the fries and toss to coat.

Steps:

• Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
• Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
• Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.

Steps:

• Sprinkle cornstarch on the raw french fries.
• Toss to coat.
• Heat oil in a wok/frypan.
• Fry the cornstarch coated french fries till nice and crisp.
• Keep aside.
• In a bowl, mix together the chilli sauce, honey, vinegar, soya sauce and salt.
• Keep aside.
• Reomve all, but 2 tblsps, of the oil from the wok/frypan and put it back on the burner.
• Heat the oil.
• Add spring onions and green pepper and cook them for barely 30 secs.
• Pour in the chilli sauce mixture.
• Give it a few turns and add the cornstarch coated french fries.
• Toss to coat the fries with the sauce.
• Remove from fire.
• Serve immediately.

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:

• 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:

• 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:

• Preheat oven to 450F.
• Combine all ingredients in a bowl; toss well.
• Arrange potatoes in a single layer on a foil-lined baking sheet.
• Bake for 35 minutes or until golden and crisp.
• Enjoy!