Crispy Oven Fries with Spicy Ketchup
For low carb, use rutabaga instead of potato, and you can omit the soaking step.
Ingredients
- 2 russet potatoes peeled
- 2 Tbsp oil
- Salt
Spicy Ketchup
- 1/3 cup ketchup
- ¾ tsp Sriracha or other GF hot sauce
- ½ tsp GF Worcestershire
- ¼ tsp curry powder
- ½ tsp garlic salt
Instructions
- Cut potatoes lengthwise and into ¼” sticks. Place into a large pot with cold water. Let soak for 5 minutes, change water and let sit for another 5 minutes to remove the excess starch.
- Drain water and fill again with cold water to just cover potatoes. Bring to a boil, then allow to boil for 3 minutes. Drain, and set out in an even layer to dry on a clean towel.
- Set oven to 450°F and heat a baking sheet on the middle rack of the oven. Place potatoes sticks in a large bowl and gently toss with the oil. Arrange potatoes on hot baking sheet in an even layer and roast for 15 minutes.
- Turn fries over and roast another 8 minutes, then flip again until all sides are golden and fries are tender, about 35 minutes in total. Sprinkle with salt while still hot, to ensure the salt sticks.
- For spicy ketchup, combine all ingredients and warm slightly.
Notes
Parboiling the cut potatoes before baking removes excess starch which can give them a mushy texture.
Placing the parboiled potatoes on a preheated baking sheet crisps the fries outer surfaces quickly so as the insides cook, it won't steam the outsides and make them soft.
Placing the parboiled potatoes on a preheated baking sheet crisps the fries outer surfaces quickly so as the insides cook, it won't steam the outsides and make them soft.
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