These thickly cut, richly spiced, slowly roasted potatoes are a nice change from more conventional morning fare like home fries or hash browns. Of course, you can make these any time of the day, but preparing them for breakfast feels special somehow.–Joseph Shuldiner
LC Zow! Note
Zow! These spiced breakfast fries are certain to zap as much life into you as your morning caffeine fix.That oughtn’t preclude you from considering having them at any other time of day, though. We appreciate the earthy heat of the paprika, cumin, and pepper alongside roast chicken, seared pork chops, broiled fish, and countless other weeknight staples. We also find them quite enticing in the wee hours of the morning with the last beer of the night—as well as the first beer of the day, should you prefer that. (Like how we brought that back around to breakfast?!) One of our dear readers, Fran De Sanctis, recently thought to mention to us that these would be spectacular made with sweet potatoes rather than russets. We couldn’t agree more, Fran. Thank you.
Breakfast Oven Fries Recipe
- Quick Glance
- 10 M
- 1 H
- Serves 4
- 2 large Russet potatoes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons smoked Spanish paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
- 2. Cut each potato in half lengthwise, then slice each half lengthwise into 1/2-inch-thick wedges. Fill a large bowl with cold water and soak the potatoes for 1 minute to remove the excess starch. Drain and repeat two or three times, until the water runs clear. Drain again, then pat the potatoes dry with a clean kitchen towel.
- 3. In a large bowl, stir together the olive oil, garlic, paprika, salt, cumin, cayenne pepper, and pepper. Add the potato wedges and toss until they’re evenly coated. Arrange the potatoes in a single layer on the baking sheet.
- 4. Bake for 30 minutes. Using a thin metal spatula, flip the fries and continue to bake until crisp and browned on the other side, 10 to 20 minutes more, depending on just how crisp you like your fries. Taste and, if desired, season with more salt. Tuck into the fries while steaming hot.
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Testers ChoiceTesters Choice
Jan 29, 2013
Don’t let the long cooking time deter you. You can get those potatoes prepped and onto the baking sheet in the time it takes your oven to preheat. Pop them in the oven and move on to making the rest of your breakfast (and maybe even get the kitchen cleaned up, too!). Start checking the potatoes about 15 minutes after you flip them. I baked them for a total of 50 minutes, just long enough to render the potatoes crisp and tender but not long enough to burn the spices. They are indeed richly spiced, but they aren’t slap-you-in-the-face spicy. I don’t see why you couldn’t cut them into thicker fries for a nice side dish.
Breakfast Oven Fries Recipe © 2012 Joseph Shuldiner. Photo © 2012 Emily Brooke Sandor. All rights reserved.