These breakfast oven fries are made by slowly roasting potatoes cut into wedges and spiced with paprika, cumin, pepper, and garlic. Certain to lend your morning taters a little (actually, a lotta) huzzah. Actually, they lend taters at any time of day a lovely come hitherness.
Breakfast Oven Fries
- Quick Glance
- 10 M
- 1 H
- Serves 4
Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
Cut each potato in half lengthwise and then slice each half lengthwise into 1/2-inch-thick wedges. Fill a large bowl halfway with cold water, toss in the potato wedges, and soak for a couple minutes to remove the excess starch. Drain and repeat 2 or 3 times until the water runs clear.
Drain the potato wedges again and then pat the potatoes dry with a clean kitchen towel.
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.
Bake the potato wedges for 30 minutes.
Using a thin metal spatula, flip the fries and continue to bake until crisp to your liking and browned on the other side, 10 to 20 minutes more.
Taste and, if desired, season with more salt. Tuck into the fries while they’re still steaming hot. Originally published January 29, 2013.
Sweet Potato Breakfast Oven Fries Variation
One of our dear readers, Fran De Sanctis, as well as our 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. NOTE: We have yet to test this recipe with sweet potatoes. Due to their higher sugar content, we suspect they may roast in less time than regular potatoes. Keep a careful watch on them in the oven.
Recipe Testers' Reviews
For breakfast, lunch, dinner, or just cause you’re hungry, these are some tasty potatoes. Indeed, these breakfast oven fries are a very nice change from standard potato preparations. They’re smoky and rich with just a touch of heat from the cayenne pepper. Worth making for any meal. I used a bittersweet smoked paprika and a medium-hot cayenne pepper and they were just right for me but I'm sure using hotter or milder peppers would be great, too. Mine were done a few minutes short of an hour.
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.