Tex-Mex potato Fries

24
May

Tex-Mex potato Fries

(Dairy-Free, Lactose-Free, Egg-Free, White Sugar-Free)

Makes 6 to 8 servings

Because these thick-cut fries are baked, you don’t have to worry about cross-contamination in the deep fryer. They’re lower in fat – and healthier too!

Tips:
Use any variety of baking potatoes, such as russet, white, or Idaho. Two large potatoes weight about 1 pound.

Preheat oven to 450°F (230°C)
2 Baking Sheets

2 large baking potatoes, cut in ½ inch (1 cm) sticks
2 large sweet potatoes, cut into ½ inch (1cm) sticks
¼ Cup (50mL) chili powder
1 tbsp (15mL) dried thyme
1tbsp (15mL) dried oregano
1 tsp (5mL) salt
1tsp (5mL) freshly ground black pepper
¼ Cup (50mL) extra virgin olive oil

1. Place baking sheets in preheated oven for 5 minutes.
2. Meanwhile, in a large bowl, toss together potatoes, sweet potatoes, chili powder, thyme, oregano, salt, pepper, and oil. Spread out in a single layer on hot baking sheets.
3. Bake for 10 to 15 minutes, turning once, until potatoes are browned and tender.

Variation: Add thickly sliced onion rings with the potatoes.

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