Chilli fries

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    Chilli fries

    Chilli fries

    (60)
    50min


    52 people made this

    About this recipe: Crispy, homemade oven-baked fries are made by tossing maris piper potatoes with chilli, cumin, onion, garlic, cayenne pepper, sugar and salt. A delicious and moreish side dish.

    Ingredients
    Serves: 4 

    • 4 large maris piper potatoes, peeled and cut into 5mm thick fries
    • 4 tablespoons vegetable oil
    • 4 tablespoons V8 vegetable juice
    • 1 tablespoon chilli powder
    • 1 teaspoon ground cumin
    • 2 teaspoons dried onion powder
    • 1 teaspoon garlic granules
    • 1 teaspoon cayenne pepper
    • 1 teaspoon caster sugar
    • 1 tablespoon salt

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat an oven to 190 C / Gas 5. Grease a large baking tray.
    2. Fill a large bowl with cold water, add the potatoes and allow to soak for 10 minutes.
    3. Whisk together the oil, vegetable juice, chilli powder, ground cumin, onion powder, garlic granules, cayenne pepper, sugar and salt in a large bowl. Drain the potatoes and pat dry with kitchen towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking tray.
    4. Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.
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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (60)

    by
    67

    These are great. They're not supposed to be particularly crispy, but in order to insure maximum crispiness: Skip the water soaking step. That's to keep them from turning grey, which, after you add all the red stuff--they won't look grey. So skip that. I reduced my amount of oil and V-8 (spicy variety) til the total amount for this recipe was 1/3c. of liquid (not 1/2 c. as recipe would have it). Spray your pan with Pam, and spray the tops of your taters with Pam--both times. Don't skip the step where you flip them, that is ESSENTIAL in oven fries. You haven't got to flip them precisely, but you DO need to move them around on the sheet, or else they'll cook unevenly and any shot you had at crispness is gone. I also reduced the cayenne pepper and left out the salt (the V-8 has plenty for me.) Thanks for a keeper!  -  21 Aug 2009  (Review from Allrecipes US | Canada)

    by
    53

    These knocked our socks off! I changed the method a little, but not the ingredients, due to lack of time. I skipped the 10 min water soak (which would remove some surface starch) and then put them in my convection/microwave oven on fast bake. After ~15 minutes, I put them under the broiler to brown them up... for about 5 minutes, then stirred them up (they weren't in a single layer cause there were too many for the pan) and broiled 5 minutes longer. They never got crispy, which is not a big surprise with a liquid seasoning, but they were HUGE on flavor and DH commented several times: "wow, these fries are killer!!" I served them with the Green Chili Chicken Sandwiches from this site and it was a fine meal! Next time, I will make them the long way to compare results. Thanks for a great recipe! UPDATE: Since the fries never got crisp, even under the broiler, I decided to try something different: I mixed up the dry ingredients, deep fried the potatoes (twice to make them crisp) and then sprinkled the dry ingredients over the potatoes and mixed to distribute the spices evenly. With a 1/4 C. oil added to the original mixture, I can't imagine that frying them would use much more, if any, than that. My deep fryer is very good and the oil is 375* which allows little oil to be absorbed or cling to the fries. We liked this version even better.  -  31 Jan 2009  (Review from Allrecipes US | Canada)

    by
    35

    I followed the recipe closely and was surprised at how these turned out. Usually fries in the oven are too mushy for me, so I cut the potatoes very thin (about 1/4" thick strips) and they crisped up very nicely. Also add 1 tsp. of paprika to the mix and it will really help tie in all the flavors. Great submission.  -  15 Jan 2010  (Review from Allrecipes US | Canada)

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