Photo by Janet Bailey


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Spicy Potato Straws


Homemade frites are always a hit and these oven-roasted ones are just as good as deep-fried. To make cutting easier, look for potatoes and sweet potatoes with a smooth shape, free of bumps or indentations. Add spices and salt to your taste.

  • Serves: 4-6
  • Course: Snack


  • 2 large baking potatoes
  • 2 large sweet potatoes
  • 1 tsp chili powder (5 ml)
  • 1 tsp paprika (5 ml)
  • Pinch cayenne
  • 2 tbsp olive oil (30 ml)
  • 1 tsp  kosher or sea salt (5 ml)


  1. Preheat oven to 400°F (200°C). Scrub vegetables and pat dry. Cut lengthwise into slices just under ½" (1 cm) thick. Cut each slice into sticks, or straws, just under ½" (1 cm) wide. Place potato and sweet potato straws in separate bowls.
  2. Mix chili powder, paprika, and cayenne in a small bowl. Drizzle 1 tbsp of oil over potatoes, sprinkle with half of spice mixture, and toss well. Repeat with sweet potatoes.
  3. Spread potato and sweet potato straws on separate cookie sheets in a single layer. Roast for 15 minutes, with potatoes on the upper rack. Turn with a spatula and continue to roast until golden and crisp around edges—about 15 minutes more (but check sweet potatoes, which cook more quickly, after 5–10 minutes).
  4. Sprinkle with salt and serve hot.
  5. Tips

    - Don’t overcrowd the cookie sheet; spread the straws in a single, even layer to get crisp.
  6. - While they don’t need embellishment, you can serve them with a blue-cheese dip or a mix of sour cream, garlic, lemon juice, and fresh chives.

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Jane Rodmell