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)
- 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.
- 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.
- 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).
- Sprinkle with salt and serve hot.
Tips- Don’t overcrowd the cookie sheet; spread the straws in a single, even layer to get crisp.
- - 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.