Garlic and Cumin-Seasoned Fries with Chipotle Ketchup

7:30 AM

Alongside our plates of French Dip sandwiches tonight we had some fries that were out of this world. I've never had much success making homemade fries because they always just taste...blah to me. That, and I normally always burn half of the pan while the other half stays raw. When I saw the below recipe on, it sounded like a winner. Again, my limited commissary had me scrounging for alternatives since I could not find chipotle chile powder anywhere. I opted for ancho chile powder since that seemed to be the closest fit. I'm not very familiar with either chiles, so I'm not sure how big of a taste difference it would be. I also used less of the chile powder than suggested since it was a bit spicy, and 66% of the current household can't hold their own with heat. The "chipotle," or more accurately, "ancho" ketchup, was very good. It had nice tang to it from the lime juice and the chile powder added a great dimension of heat and smokiness as well.

The fries took me WAY longer than the recommended 15 minute total cook time, but my fries were probably cut thicker than recommended. A tip - for years I burned my homemade fries until I finally figured out that you should turn the pan about halfway through cooking. Many ovens have "hot spots" that are prone to overcooking some sides and not others, so this is a great tip for any dish. The garlic/salt/cumin mixture added at the end was such an amazing seasoning mix that I ate nearly half of the batch before I could get it to the table. The cumin wasn't too overpowering, which is very easy to do with the potent spice - it was just right. Overall, this was a superb combo that I will most definitely be making again and again.

Garlic and Cumin-Seasoned Fries with Chipotle Ketchup
Serves 6

Chipotle Ketchup
1/2 cup ketchup
1 teaspoon sugar
1 teaspoon fresh lime juice
1/4 teaspoon ground chipotle chile powder
French Fries
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 pounds Yukon gold potatoes; peeled, cut into 1/4-inch strips
1 tablespoon extra virgin olive oil
cooking spray

1. Combine first 4 ingredients in a small bowl. Combine cumin, salt, and garlic powder in a large bowl.

2. Preheat oven to 450˚. Place baking sheet in oven.

3. Toss potatoes with oil. Arrange potatoes in a single layer on preheated baking sheet coated with cooking spray. Bake for 10 minutes. Turn potatoes; bake an additional 5 minutes or until golden and crisp. Add potatoes to cumin mixture; toss gently to coat. Serve immediately with ketchup mixture.

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