Cornstarch is a key ingredient in this recipe, and I’m not sure how you’d get the homemade oven fries to crisp up without it. I think I messed up and my slurry wasn’t thick enough this time so we’ll see how forgiving that aspect of the recipe is. **You can substitute your favorite seasonings or seasoning blend, if desired. Tilt the sheet around to fully coat the entire surface.Place the potato slabs into the slurry and toss well to coat. Remove from oven and serve as soon as they’re cool enough to eat! 1.

Trim … They do take a little time but they are so easy and sooooo worth it!! If you use another oil, choose one with a high smoke point that’s fairly neutral in flavor. I cut the cumin & smoked paprika in half but WOW do they crisp up just like regular fries without the deep-frying! The russet potatoes stay firmer and get crispier on the exterior than the sweet potatoes and retain a buttery soft, tender interior. Note that baking times will vary based on your oven, the potatoes and how thick they’re cut, how full the tray is, and how well done you like your fries.Because it’s a very hot oven, keep a close eye on the seasoned fries in the final moments of baking so they don’t burn. Use three potatoes if yours are smaller, or enough to fill one baking tray completely full. Carefully arrange the potatoes on the preheated baking sheet and bake until golden brown, 25-35 minutes. Since the oven was warm, the meatballs took just another 15 to 18 minutes to bake. Spray a large baking sheet with cooking spray, then drizzle on 2 tablespoons of canola oil. Oven-baked fries never get as crispy as oil-fried fries, but the cornstarch really helps. Repeat with the other potatoes.Put 1/2 cup water into a 4 quart microwave safe bowl, then whisk in cornstarch. If it seems too thick, add a little more water and whisk. Line a baking sheet with a Silpat or spray with cooking spray; set aside.

And while you can’t taste it per se, coconut oil accentuates the natural sweetness in the sweet potatoes and the flavors complement each other so well.I’m a major ketchup fan and like a little bit of food with my ketchup. They have a tendency to want to slide into each other.Spray aluminum foil lightly and cover the sheet, sprayed side down.Place the potatoes in a preheated 425° oven for 12 minutes, then remove the foil.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. !Thanks Molly…and I think they should turn out fine with a thinner coating.These really are great. Serve the oven fries right away or keep warm under foil. To my knowledge, no. Place in the microwave set on 2 minutes. The fries do not taste like coconut and there’s so much seasoning that any coconut flavor is masked. Sometimes we place the fries on a wire rack so there’s no need to turn them, though I think they get a tiny bit crisper when on the Silpat and turned. In fact I have a batch in the oven right now!! ***Baking times will vary based on your oven, the potatoes and how thick they’re cut, how full the tray is, and how well done you like your fries. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Cut the potatoes into 1/4"-1/2" thick fries. Flip the potato onto the side you just cut and slice lengthwise into 4 even slabs, (1/3″ to 1/2″ thick). If you find a cornstarch substitute that works with this recipe, please leave me a comment and let me know so I can try it out myself!No, but I highly recommend using it! Then, cut the potatoes into wedges and place them in a bag with the cornstarch. Halve potatoes lengthwise and turn halves cut sides down on cutting board. They're flavored with smoked paprika and cumin, and their smoky flavor pairs well with just about anything! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. We always soak our fresh-cut fries in ice water for at least 30 minutes, drain and towel off the excess water, then proceed with the recipe. Give it a good toss to distribute the cornstarch evenly, then add in the seasonings and toss again. Halfway through baking time, flip fries … Warm homemade oven fries smothered in ketchup make my heart go pitter-patter. Generously spray rimmed baking sheet with vegetable oil spray. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the We loved the seasoning on your oven fries – the best yet, and we’ve tried quite a few variations. My family could not tell that I used coconut oil even when I asked them about it, but use olive or another oil if preferred.The contrast of the sweetness of the sweet potatoes with the smoky spices makes them so addictively good. Adjust oven rack to lowest position and heat oven to 425°F. I used both sweet potatoes and russet, and they’re doused in plenty of smoky seasoning.

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