Kid-Friendly Recipes/ Vegetable Sides

Oven Baked Idaho and Sweet Potato-Cut Fries

Oven Baked Idaho and Sweet Potato-Cut Fries are spicy tasty fries without the frying!  These are fresh Idaho and sweet potatoes cut into French fries-style, drizzled with olive oil and loaded with spicy seasonings. A kid- friendly recipe your family will definitely love! 
 

The potatoes are baked in the oven with multiple spices,  giving them a flavorful spicy kick!   No need to have the Ketchup on the table,  at least no one asked for it this time. 
 
This is a healthier recipe and a nice change from French fries.  You may also try using your own variations of herbs and hot spices to your liking.  Try this recipe!

Oven Baked Idaho and Sweet Potato Fries
  • 4  Sweet Potatoes- peeled, sliced 1/4″ thick into fries
  • 2  Idaho Potatoes -peeled, sliced 1/3″thick into fries
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/8 tsp. chili pepper
  • 1/4 tsp. red pepper
  • 1/8 tsp. black pepper
  • 1/8 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. rosemary
  • 5 Tbsp. of olive oil
  • 3 Tbsp. of butter – chopped
  • cooking spray oil
Preheat Oven 450 degrees.  In a nonstick 18 x12 roasting pan.
Spray  generously with cooking oil. 
Place potato fries into roasting pan.
Scatter all the seasonings. 
Mix with hands to flavor all the potatoes well.
Spread pieces of butter over the potatoes.
Drizzle olive oil over the top.
Bake potatoes for 35-45 minutes, depending on your oven.
Shake the pan every 15 minutes to turn them.
Turn off oven, and leave them with the door remained closed for additional 15 minutes.
Remove and place them onto a serving dish and serve!
Serves 4-6

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3 Comments

  • Reply
    Kitchen Belleicious
    July 20, 2011 at 1:15 pm

    what a wonderful side dish. Full of flavor and yummy veggies! I am in!

  • Reply
    Tricia @ saving room for dessert
    February 15, 2012 at 8:18 pm

    These really do look fantastic and the spice combo sounds wonderful! Great photos too – a homerun!

  • Reply
    annaliz
    February 16, 2012 at 3:30 am

    Thanks Tricia 🙂

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