Taste the Air-Chilled Difference®

Oven-Roasted Fries

by , Chef, Seattle, Washington

Oven-Roasted Fries
  • Potatoes
  • Sweet potatoes
  • Carrots
  • Beets
  • Zucchini (do not parboil)

Clean and peel vegetables as desired, then cut them into strips 3 inches long and ½ inch wide. Bring a pot boiling of water to a boil and lightly season with salt. Add the cut fries and let boil gently for about 5 minutes (just to release the natural starch).

Strain the fries and let cool and dry on a sheet pan.

Preheat the oven to 4oo°F.

Grease a sheet pan or roasting tray with a little olive oil or vegetable oil to prevent the fries from sticking. Carefully toss the fries with a little oil, and spread out evenly on a roasting tray.

Bake in the oven for 10 minutes. Flip the fries over, then continue to bake for another 15 minutes. Remove from the oven and season with spiced salt. Serve with condiments on the side.

    • Chili-Garlic Spiced Salt
    • 2 tablespoons dried minced garlic*
    • 1 teaspoon fennel seed
    • 1 teaspoon dried onions
    • ½ teaspoon cumin seed
    • ½ teaspoon cayenne pepper
    • ½ teaspoon chili powder
    • ½ cup sea salt
    • *Dried or dehydrated minced garlic can typically be found in the spice aisle.

    In a high-speed blender, combine all ingredients (except the salt) and mix well. Transfer to a bowl and stir in salt.