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Oven-Baked Cajun Fries

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"When I was a kid, my dad would often make fries in the oven. It's the one food all of us kids would eat...because who doesn't love potatoes? I adopted his exact cooking method, but since I also love a little spice, I added some fresh thyme, Creole seasoning, and a good amount of paprika. Addictive! The key to a good oven-fry, though? Leave those skins on your potatoes! Not only does this make your life so much easier (read: no peeling!) but the skin of the potato becomes perfectly crisp. You'll end up with a better, much more rustic oven-fry. Plus, the word on the street is that the potato skin holds the most nutrients."

List of Ingredients

◦ 4 medium russet potatoes, cut into �-inch sticks
◦ � cup extra-virgin olive oil
◦ 2 tablespoons fresh thyme leaves
◦ 2 teaspoons Creole seasoning, homemade (recipe follows) or store-bought blend
◦ 2 teaspoons smoked paprika
◦ � teaspoon ground cayenne pepper
◦ Flaky sea salt


Recipe

Preheat the oven to 425� F.

Place the potatoes on a large rimmed baking sheet (or two, if needed), making sure not to overcrowd the pan. Drizzle with olive oil and season with the thyme, Creole seasoning, paprika, cayenne, and a large pinch of salt. Gently toss to coat and spread out evenly.

Bake for 15 to 20 minutes, until golden, flip, and bake until deeply golden and crispy, 15 to 20 minutes more. Serve hot with additional salt as needed.

Serves 4






❧ Homemade Creole Seasoning:

◦ 2 � tablespoons smoked paprika
◦ 2 tablespoons garlic powder
◦ 1 � tablespoons kosher salt
◦ 1 tablespoon freshly ground black pepper
◦ 1 tablespoon onion powder
◦ 1 tablespoon ground cayenne pepper
◦ 1 tablespoon dried oregano
◦ 1 tablespoon dried thyme

Combine all ingredients until well mixed. Store at room temperature in an airtight container in a cool, dry place for up to 3 months.

Makes � cup