Ingredients
Fries:
- 4 russet potatoes
- 1 tablespoon olive oil
- Nonstick cooking spray
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
Ketchup:
- 6 plum tomatoes, peeled, seeded, and diced
- 1/4 cup finely minced red onion, chopped, soaked in cold water for 30 minutes, drained and squeezed dry
- 1 teaspoon tomato paste
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon minced garlic
- 2 teaspoons dark brown sugar
- Pinch ground allspice
- 1/2 teaspoon hot sauce
- Salt and freshly ground black pepper
Directions
To make the fries: Preheat the oven to 350 degrees F.
Peel the potatoes and cut into desired French-fry size. Place in a plastic bag along with the oil and shake until potatoes are evenly coated. Coat a baking sheet with nonstick spray. Put the potatoes on the baking sheet in a single layer and sprinkle with cayenne and black pepper.
Bake, turning potatoes once, until golden brown, about 20 to 25 minutes.
Meanwhile, to make the ketchup: Stir all ingredients together in a small bowl and set aside. If you like it chunky serve as is. If you don't want the ketchup chunky, put ingredients into a food processor to puree.
When the fries are done, sprinkle with salt and serve immediately with the ketchup.
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By ashleelynn89
Detroit, MI
on December 12, 2011
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The fries do take longer to cook than the recipe calls for. I did 20-25 minutes and then realized I should broil them. I broiled them for 4 minutes on each side and they came out perfectly and crunchy without the fat from frying them. Definitely recommend but just make sure you broil them.
By kstrange
Chicago, IL
on October 28, 2011
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These fries take waaay longer than 20-25 minutes to crisp up. Even after they crisped up when I let them cook longer, the texture still seemed a bit off for me. The flavor is there but I think the recipe needs some revising.
By kpost526
on February 25, 2011
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Best baked french fries I've ever made!
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