What goes better with the start of grill-out season than French fries?
But maybe this year, it's time to step up your French fry game with these.
Of course, I'm terrible at grilling, so I will be munching these with something simple like grilled corn or veggie burgers. There isn't so much finesse with those.
Chili powder and cumin is my all time favorite spice combination, so of course, I loved these!
Seriously, the hotter spices with mellow potato is so good!
I changed these up a bit and baked them instead of frying them. They came out just as good and crisp.
But if you're set on frying them or you're just in a rush: use grapeseed oil heated to 350 degrees in a Dutch oven and cook them for 5-7 minutes.
Naked and Famous "Young Blood"
Adapted from "The New American Table" by Marcus Samuelsson
Ingredients3 Idaho potatoes cut lengthwise into 1/4 inch sticks (about 2 pounds)
1 tbsp chopped parsley
1 tsp salt
1/2 tsp mild chili powder
1/2 tsp. ground cumin
1 tsp. smoked paprika
1 tbsp. cornstarch
1/4 cup chickpea flour
4 cups vegetable oil
DirectionsPreheat the oven to 375 degrees Fahrenheit. Rinse and soak the potatoes under cold running water for 20 minutes. Strain and pat dry.
Toss together the parsley, salt, chili powder, and paprika in a small bowl. Set aside.
Combine the cornstarch and chickpea flour in a large bowl. Add the potatoes and toss to coat.
Spray a baking sheet with oil, and spread the fries evenly on the sheet. Spray with oil.
Cook in oven for 35 minutes, checking every 10-15 minutes to turn fries to prevent burning, or until crisp.
Remove from oven and toss with spice mix. Serve with ketchup.