French fries are such a guilty pleasure of mine. I have absolutely no willpower when the are around. So, when we go out I normally don't order them because I know I will pretty much inhale them. I also know that 9 out of 10 times, whatever Alex orders will come with a side of fries. And I will sneak several of them off of his plate over the course of a meal. It's a real problem.
So when we're grilling at home and making something like burgers or sausages that practically beg to be accompanied by fries, I usually give in. However, at home I like to make a flavorful baked variety that satisfies my need for French fries. Potato wedges are lightly tossed in canola oil and a savory combination of seasoning and then baked until crisp on the outside, fluffy on the inside. I love to change up the seasoning every time I make these fries and recently, we made a soy and sesame marinated steak so it felt appropriate to give these fries a bit of an Asian flair. These fries are coated in a sweet and savory mixture of Chinese Five Spice (a traditional Chinese spice mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds) with a touch of brown sugar. And by the way, I had picked up these gorgeous purple/red potatoes at the farmer's market that day, hence the unusual color of these fries. Any potatoes you like will work!
While these fries are already addictively tasty on their own, they are made even more delicious with the addition of some spicy Sriracha ketchup for dipping. This ketchup is perfect for the spicy food lover! It has the tang of ketchup that you love with the fiery heat of sriracha chili sauce. I was blown away by the heat of this ketchup, but loved how it kicked up plain old ketchup a few notches. It was great on these sweet and spicy (as in spices, not heat) fries, but would also be so delicious on simple grilled burger or even whisked into a marinade or glaze for roasted pork!
- 1 lb. small to medium potatoes *I used these beautiful Adirondack Red potatoes I got at the farmer's market
- 4 Tbs. canola oil
- 3 cloves of garlic, minced
- 1 tsp. light brown sugar
- 1/2 tsp. Chinese five spice
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. onion powder
- Sriracha Ketchup, for dipping
Preheat oven to 425 degrees.
Scrub the potatoes until any excess dirt is removed and pat dry. Cut potatoes lengthwise into 1/2-inch wedges. For most potatoes of this size, you can get 6 to 8 wedges out of each one.
In a large bowl, whisk together oil, garlic, brown sugar, five spice, salt, pepper, and onion powder. Add potatoes and toss to fully coat.
Spread the coated potatoes out on a large baking sheet, making sure to space the potatoes out (so they are not touching). Bake for 25-30 minutes or until the wedges are browned, crisp, and fork tender inside.
Remove from oven and serve warm with Sriracha ketchup for dipping.
Editor's Note: A sample of sriracha ketchup was provided by my friends at Red Gold to facilitate this post. All opinions expressed here are my own.