Homemade crinkle fries made by baking russet potatoes with a light cooking spray and garlic-herb seasoning, paired with a spicy chipotle ketchup that gives them a flavorful kick without deep frying.
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Peel, rinsed and towel dry your potatoes. Using crinkle cutter, cut potatoes in matchstick size. Spray your potatoes with the cooking spray lightly just to coat them.
In a large bowl combine salt, pepper and garlic powder and parsley. Sprinkle the potatoes to taste. Place the potatoes on a cooking sheet top with a cooking rack so that the potatoes cook on both sides. Unless you have a baking stone.. Cook until golden brown about 30 minutes. Or to your desired taste.
Meanwhile add ketchup and chipotle powder in a small bowl, Add to a nice serving bowl.. Serve immediately.
Store cooled leftover fries in an airtight container in the refrigerator for up to 3 days; reheat on a baking sheet at 375°F for 10–15 minutes to restore crispness.
crinkle cutter · cooking rack
Use a crinkle cutter, coat lightly with cooking spray, season with salt and pepper, and bake on a rack-lined sheet at 30 minutes until golden brown. The rack allows air to circulate around both sides of the fries.
Yes, mix the ketchup and chipotle chili powder together in a small bowl up to 1 day in advance and refrigerate. Transfer to a serving bowl just before serving.
Russet potatoes are ideal for their starch content and texture, as specified in this recipe. Peel, rinse and towel dry them thoroughly before cutting to remove excess moisture.
Bake for about 30 minutes until golden brown, or to your desired level of crispness. Check for color as the doneness cue.
