Cumin, Garlic & Paprika Oven Fries
Craving some fries? But don't want those deep-fried stuff? These cumin, garlic and paprika oven fries will definitely satisfy your craving with the delicious flavor and crispy texture but without giving too much fat.
Yield
3 servingsPrep
5 minCook
35 minReady
48 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
russet potatoes
well washed, unpeeled |
|
| 5 | tablespoons |
olive oil
|
|
| 2 ½ | tablespoons |
cumin seeds
|
|
| 1 ½ | teaspoons |
garlic powder
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
or to taste, freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
russet potatoes
well washed, unpeeled |
|
| 75 | ml |
olive oil
|
|
| 38 | ml |
cumin seeds
|
|
| 7.5 | ml |
garlic powder
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
or to taste, freshly ground |
|
Directions
Preheat the oven to 500 degrees F.
Cut the potatoes lengthwise into ½-inch wedges. If you prefer smaller wedges, cut crosswise.
On a large baking sheet or two sheets, toss together potato wedges with olive oil, cumin seeds, garlic powder, paprika, salt and black pepper until well coated.
Cover the sheets with large piece of foil.
Bake in the oven for 25 minutes.
Remove the foil, and continue baking fries for another 10 minutes, or until the fries are golden-brown and crispy.
Remove from the oven, and let cool for a few minutes or enough to handle.
Sprinkle more sea salt, or other seasoning if desired.
Place on a serving platter, and serve hot with any your favorite dip or ketchup.
