Cumin-Crusted Oven Fries Recipe
Daily Value: 22%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||29µg||7%|
|Fatty acids, total monounsaturated||23g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
It’s hard to resist potatoes. Puréed, boiled, baked, fried, roasted... no matter how you cook them, these humble roots always taste good.
But bake oven fries with cumin seeds and these spuds are not just good, they’re sublime. The cumin seeds, while roasting along with the potatoes, acquire a deep flavor and add a bit of crunch to each slice — making them addictive and dreamy!
Naturally, these oven fries are scrumptious on their own and make a versatile side dish. Here’s to those humble spuds!
- 2 1/4 Russet potatoes, cut lengthwise into ½-inch wedges
- 1/4 extra-virgin olive oil
- 2 cumin seeds
- 1 sea salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 homemade mayonnaise, for serving (optional)
Preheat the oven to 475 degrees.
Place the potato slices on a large nonstick baking sheet. Drizzle the olive oil on top and season with the cumin seeds, salt, and pepper. Toss well, then spread the slices in a single layer, cover tightly with aluminum foil, and bake for 20 minutes until tender.
Remove from the oven, discard the foil, and flip over each slice. Return to the oven and continue baking uncovered until golden brown, about 10-15 more minutes. Remove from the oven and serve piping hot, with the mayonnaise on the side, if desired.
Total time: 45 minutes