Ingredients
Scale
- 4 small-medium russet potatoes, unpeeled and scrubbed (about 5 1/2 ounces each)
- 1 tablespoon grapeseed oil
- 1 tablespoon unrefined peanut oil
- 1 1/2 teaspoons malt vinegar or unfiltered cider vinegar
- 1 1/4 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon + 1/8 teaspoon sea salt, or to taste
- Pinch of cayenne pepper
- Smidgen of ground cinnamon (optional)
Instructions
- Preheat the oven to 475°F. Cut each potato into 3 slices lengthwise, creating wide oval pieces. Then cut each of the pieces into 6 lengthwise slices, making 18 strips per each whole potato. Add the potato strips to a large bowl or container with a lid. Add the oils and vinegar, cover, and toss well to fully coat.
- Stir together the garlic powder, paprika, 1/2 teaspoon of the salt, the cayenne, and (if using) cinnamon in a small bowl. Sprinkle onto the potatoes, cover, and toss to coat.
- Arrange the fries in a single layer on an unbleached parchment paper-lined large baking sheet. Bake until browned, about 30 minutes, rotating the baking sheet halfway through the cooking process.
- Sprinkle with the remaining 1/8 teaspoon salt, or to taste. Serve immediately.
Notes
Per serving: 190 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 370mg sodium, 29g total carbohydrate, 2g dietary fiber, 1g sugars, 4g protein
Nutrition
- Serving Size: 18 fries