Homemade fries are one of my weaknesses. If they a near me on a tray, fresh from the oven then I must “sample” several of them. In my opinion, anything homemade is going to taste better than what you find in restaurants but this is really true with fries. Even the restaurants that hand-cut their fries tend to deep fry them in a variety of lower quality oils and over-season them. Give me a drizzle of olive oil and some chunky sea salt on my fries and I’m in heaven!
This recipe is from my friend Chef Viviane Bauquet Farre. Viviane’s website Food and Style is one of my favorite steps when I’m looking for fresh vegetarian recipes. I loved her addition of cumin to her baked oven fries. It would make the perfect side dish for a Cinco de Mayo fiesta.
Cumin-crusted Oven Fries – Recipe:
- 2 1/4 lbs russet potatoes (4 medium)
- 1/4 cup extra virgin olive oil
- 2 TBSP whole cumin seeds
- 1 tsp sea salt or to taste
- freshly ground black pepper to taste
- 1/2 cup homemade mayonnaise (optional)
Preheat oven to 475 degrees
Scrub potatoes but do not peel them. Cut lengthwise in 1/2 inch wedges.
Place the potato slices on a jellyroll or baking pan. Drizzle with the olive oil and sprinkle with cumin seeds, salt and pepper. Toss well then speed the slices in a single layer on the pan and cover tightly with aluminum foil. Bake for 20 minutes until tender.
Removed aluminum foil, flip over each slice. Return to oven and continue baking uncovered for an additional 10 to 15 minutes until golden brown. Remove from oven and serve piping hot. Serve with the mayonnaise on the side if desired.