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A tray of breakfast oven fries
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4.50 / 4 votes

Breakfast Oven Fries

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 270

Ingredients

  • 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
US - Metric

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1portion | Calories: 270kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 301mg | Fiber: 3g | Sugar: 1g