I have made and tried so many various sorts of homemade fries, some baked, some fried in a skillet. These ones are my absolute favorite so far!
In this photo the fries were served along side my Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce.
Prep Time: Less than half an hour
Cook Time: 30-45 minutes (depending on preference of crispiness)
- 1 lb orange fleshed *sweet potatoes
- 1 lb *russet baking potatoes
- 2 1/2 tablespoons melted, but cool, coconut oil or olive oil
- 1/4 – 1/2 teaspoon coarse sea salt
- chipotle powder or chili powder
- 2 tablespoons fresh cilantro leaves, finely chopped
- zest of 1 lime
- 1 clove garlic, minced
*The potatoes I used in the photo were red potatoes. It was all I had on hand at the time I decided to try this recipe out. Still turned out amazing!
- Preheat the oven to 400 degrees F.
- Rinse and dry the potatoes. Cut potatoes lengthwise, without peeling them, into slices 1/2 inch thick, then cut each slice into batons about 1/4 inch wide and 3-4 inches long.
- Place the potatoes in a large zip top bag. Pour the melted, but cool coconut oil/olive oil into the bag (if it is hot it will melt the plastic), zip the bag, and shake to coat.
- Arrange in a single layer on a large rimmed baking sheet (I lined mine with a parchment paper so they wouldn’t stick) and sprinkle with 1/4 – 1/2 teaspoon salt. Sprinkle lightly with chipotle powder or chili powder – the amount is up to you according to your heat preferences. I used about 1/8 teaspoon chipotle powder.
- Roast, stirring with a spatula midway through baking time, until tender and browned on the edges, about 20-30 minutes.
- In a bowl, mix cilantro, lime zest, and garlic. Sprinkle over warm oven fries and mix gently to coat. Season to taste with additional salt, if desired, and serve immediately.
Serve fries with Chipotle Lime Ranch Dipping Sauce and Avocado Ranch Dipping Sauce. Food perfection.
Recipe Credit: GOOD LIFE EATS