Garlicky Cumin Oven Fries
Instead of deep-frying, these oven baked crispy-garlicky fries are much lower fat but will still well satisfy your appetite. Serve it with ketchup or any your favorite dipping sauce along with your grilled burger.
Yield
2 servingsPrep
5 minCook
35 minReady
48 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
russet potatoes
well washed, unpeeled |
|
| 3 ½ | tablespoons |
olive oil
|
|
| 1 ½ | tablespoons |
cumin seeds
|
|
| 2 | teaspoons |
garlic powder
|
|
| ½ | teaspoon |
onion powder
|
|
| 1 | x |
salt and black pepper
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
russet potatoes
well washed, unpeeled |
|
| 53 | ml |
olive oil
|
|
| 23 | ml |
cumin seeds
|
|
| 1E+1 | ml |
garlic powder
|
|
| 2.5 | ml |
onion powder
|
|
| 1 | x |
salt and black pepper
or to taste |
*
|
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 lined with foil, toss together potato wedges with olive oil, cumin seeds, garlic powder, onion powder salt and black pepper to taste until well coated.
Cover the sheets with another large piece of foil.
Bake in the oven for about 25 minutes.
Remove the foil, and continue baking fries for another 10 to 15 minutes, or until the fries are golden-brown and crispy.
Remove from the oven, and allow to cool enough to handle.
Place on a serving platter, and serve hot with ketchup or any dipping sauce.
