Recipe by blancpage
I made this recipe up myself. A restaurant I'd gone to recently had served french fries that were both sweet and spicy in flavor. While I didn't come anywhere close to imitating the taste of those fries, I think I did a pretty good job. My husband liked them, also. I take after my mom in experimenting, I kind of estimate ingredients. I didn't measure any of these so I'll have to make an estimate. It's kind of hard because I'm legally blind and have no depth perceptions so please understand these amounts are guesses. Here's an update; I have been making these lately with sugar, garlic powder, onion powder, and cayenne pepper, again adust amounts of seasonings to your taste.
Top Review by Michelle_My_Belle
The taste of these was superb, but I had a little bit of trouble with them sticking/burning before they were crisp. Next time I will pay closer attention to them and cook them at a lower temp, and leave the skins on - some of my potatoes were iffy so I wanted to peel them to check them. I used garlic powder, onion powder, sugar, dark chili powder and some cayenne pepper.
- 2 large baking potatoes
- 3 -4 tablespoons granulated sugar
- 1⁄3 teaspoon salt
- 1 -2 teaspoon garlic salt
- 1 -2 teaspoon extra-spicy chili powder
- Pam cooking spray (not butter flavor) or other nonstick cooking spray (not butter flavor)
Directions See How It's Made
- 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.