Spicy Baked Fries
Crispy oven fries with a little chili kick!
- 4 large russet potatoes peeled and cut into 1/4 inch thick fries
- ¼ cup vegetable oil
- ¼ cup tomato-vegetable juice cocktail
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons dried onion granules
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon white sugar
- 1 tablespoon salt
Turn the oven up to 375 F. While that's heating up, grease a large baking sheet.
Fill a big bowl with cold water and place the potatoes in there. Let the spuds soak in there for 10 minutes.
In a separate big bowl, whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt. Drain out the soaked potatoes, and pat them dry with paper towels. Place the potatoes in the spice mix bowl and toss them around and stir until they're evenly coated. Arrange the fries in a single layer on the prepped baking sheet.
Bake the fries in the preheated oven for 20 minutes. Turn them over and continue baking until browned and crispy, about 20 additional minutes.