I prefer these baked fries to normal ones—they don’t ooze oil with each bite. I also feel like I can eat more of them! The high oven temperature combined with the raising of the potatoes on a cooling rack allows the fries to get crispy. I wish restaurants would use this method.
In addition to getting rid of the deep-fried element, this recipe eliminates my usual black pepper, garlic, and chili powder. Instead, the combination of smoky cumin, lemony coriander, and fragrant oregano flavors the fries without being spicy.
- 1 large sweet potato, washed and completely dry
- 1 tsp olive oil
- 5 grinds sea salt
- 1/4 tsp coriander
- 1/8 to 1/4 tsp cumin
- 1/8 tsp oregano
- olive oil cooking spray
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with foil and put a cooling rack on top. Put the pan and cooling rack in the oven to preheat.
- Cut the potato into fry-sized pieces, leaving the skin on.
- Put the pieces in a bowl and add olive oil, tossing with your fingers to coat. Add spices and toss again.
- Spray the cooling rack with cooking spray. Arrange potatoes on the rack so the pieces aren’t touching each other. (This is crucial if you want crispy fries! Use two pans if you need more space.) Cook at 450 degrees for 15 minutes.
- Remove the pan from the oven, flip each fry individually, and cook for 15 more minutes. The skinnier parts of the potatoes will be charred; if you don’t like this, reduce heat to 425 degrees or remove the fries from the oven a few minutes early.