Name: Baked French Fries with Indian Spices
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 medium russet potatoes (about 1 3/4 pounds, unpeeled); 3 tablespoons + 1 teaspoon olive oil (divided); 1 teaspoon kosher salt; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 garlic cloves (minced); 1/4 cup chopped fresh cilantro; salt to taste

Nothing is more satisfying than a plate of baked French fries, particularly when they're sprinkled with Indian spices, such as cumin and coriander.

It wouldn't be a surprise if we were sucked into our couch and never heard from again. The NHL season is nearly halfway over (we're rooting for our boys, the Canucks!) and the NFL playoffs are in full swing, with the Super Bowl (and Super Bowl snacks) a mere three weeks away. All of this means that we are watching more than our fair share of sports and are at risk of our eyes turning into those cartoon spirals and our heads exploding from an overload of sports stats (Is it really necessary that I know that Eli Manning is the fourth quarterback to throw more than 100 yards while wearing a New York Giants' uniform? I'm sure this is taking the place of other important information. It likely explains why I can never remember my boys' shoe sizes.)

We are doing our best to offset this couch potato behavior by strapping on our running shoes and hitting the road, going for family walks and heading to the indoor pool so the kids can burn off some energy. On top of that, we are balancing the occasional serving of Sticky & Sweet Chicken Wings with healthy dips, lean and hearty soups and healthier versions of crowd-pleasing French fries.

These low-fat snacks first appeared on this site as Baked French Fries with Garlic & Parmesan Cheese, and then later with Chile Peppers and Cilantro. It was time for a third version, this time tossed with Indian spices (cumin and coriander), garlic and cilantro. These were a hit with both my husband and kids. I'd say they were fist-pump and chest-bump worthy.

The recipe:
Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between two kitchen towels.

In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt.

Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.

In a small bowl, stir together ground cumin and ground coriander. Set aside.

Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, 30 seconds to 1 minute. Take care not to burn the garlic.

Place the cooked potatoes in a large bowl and toss with garlic, cumin and coriander mixture, and cilantro. Taste (be careful - they'll be hot!) and season with additional salt, if necessary. Serve.

Other baked French fries recipes:

Baked French with Garlic, Parsley & Parmesan Cheese
Baked French Fries with Chile Peppers & Garlic

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Baked French Fries with Indian Spices

Nothing is more satisfying than a plate of baked French fries, particularly when they're sprinkled with Indian spices, such as cumin and coriander.

4 from 2 votes

Print Pin Rate

Course: Appetizers

Cuisine: American, Indian

Keyword: Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: Servings

Calories: 180kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

4 medium russet potatoes about 1 ¾ pounds, unpeeled
3 tablespoons + 1 teaspoon olive oil divided
1 teaspoon kosher salt
2 teaspoon ground cumin
2 teaspoon ground coriander
2 garlic cloves minced
¼ cup chopped fresh cilantro
salt to taste

Instructions

Preheat oven to 425 degrees F.
Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between two kitchen towels.
In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt.
Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer.
Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.
In a small bowl, stir together ground cumin and ground coriander. Set aside.
Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Take care not to burn the garlic.
Place the cooked potatoes in a large bowl and toss with garlic, cumin and coriander mixture, and cilantro. Taste (be careful – they’ll be hot!) and season with additional salt, if necessary. Serve.

Nutrition

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