Crispy and Full Of Flavor – Toss with a little EVOO and my seasonings for the Ultimate Oven Fries! Option: adding Parmesan & Parsley.
For a Vegan option, sprinkle on Nutritional Yeast, replacing the parmesan.
Keep the skins on for extra fiber!
With potatoes you get the energy, potassium (more than a banana) and vitamin C you need to fuel you.
They are also fat-free, gluten-free, plant-based, affordable, and a quality carbohydrate.
HINT: like them skinny or fat sized? Totally works – just keep the cut size consistent so they cook evenly. Cooking times will vary…
A fabulous versatile seasoning blend with a Cuban-kick. Perfect for vegetables, rice, beans, legumes, poultry, meat and veggies proteins.
I love to make my OWN Seasoning Blends! Especially because so many have unwanted ingredients (see below) and too much sodium.
I add sea salt in pinches to the seasoning.
Sazón Ingredients: Includes some of the unhealthiest & worst ingredients!
Monosodium glutamate, salt, dehydrated garlic, cumin, yellow 5, tricalcium phosphate (an anti-caking agent), coriander, annatto (color), red 40
Give them some space so they crisp evenly!
Not just any ketchup… but Karen’s Roasted Tomato Ketchup! (see the recipe)
Enjoy making and eating these oven fries.
Let me know what you think!
Karen
Easy Russet Oven Fries with My Sazón Seasoning
Crispy and Full Of Flavor - Toss with a little EVOO and my seasonings for the ultimate Oven Fries!Option: adding parmesan & parsley.
Equipment
- 1 rimmed baking pan
Ingredients
- 2 large russet potatoes, about 1 pound
- 2 1/2 teaspoons extra virgin olive oil
- 2 teaspoons Karen’s Homemade Salt Free Sazón Cuban Seasoning, (see recipe) more for sprinkling
- 1/4 teaspoon sea salt
Instructions
- Wash and scrub, then dry potatoes well. Preheat oven to 400 degrees.Cut into batonettes - Slice into 1/3" slabs, then cut into 1/3" x 4" lengths. Mostly, leave the size consistent.
- Add to a large bowl to fit. Add 2 teaspoons EVOO, mix in with your hands.Sprinkle in 2 teaspoons of salt free Sazón Seasonings and mix to incorporate evenly.
- Brush a rimmed baking sheet (do not line) with 1/2 teaspoon olive oil. Add the potatoes, spacing them so they do not touch each other.
- Roast in the oven until the undersides are good & golden; about 14 minutes. Turn each over with a metal spatula and cook for an additional 6 minutes until golden all over.
- Out of oven sprinkle with sea salt and a few pinches of more Sazón Seasoning (if you like.)
Optional Topping:
- Out of the oven - toss immediately with finely shredded Parmesan Reggiano (2 tablespoons) and coarsely chopped Parsley (1 tablespoon.)
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 168kcalCarbohydrates: 33gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 155mgPotassium: 769mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 11mgCalcium: 24mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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