There are three components a food that I thoroughly enjoy. the first is spicy, I pretty much live for spicy food. there is just something about it that just makes me so happy. The second and third components they kind of go together. that’s potatoes and carbs. I mean honestly who doesn’t love potatoes. especially when you’re vegan/plant-based. things like fries hash browns and potatoes, in general, become a standard. Especially when you are going out to eat at a non-vegan restaurant. So these spicy fries, make for a great at-home treat.
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The best thing about potatoes is that they are relatively cheap. You can buy big ol sacks of them (usually about 10 pounds for between three and five dollars), and if properly stored, they can last for a month or sometimes even two.
Fries are such a simple staple and side dish. They go well with pretty much any meal. But, sometimes they do get a bit boring. So why not add some flavour and get the party started with some spicy fries. They are so easy to make and just an extra step, with ingredients you already have!
A few spices and some oil (who doesn’t love a good crispy coating on their fries!? It is all you need to take boring fries, to explosions of flavour in your mouth fries. And I mean who doesn’t love that!?
When you think about it, we can really do a disservice to our fries. I mean, for the most part, we buy our fries in bags (precut) and ready to go. Throw them on a pan and cook them in the oven. But there is so much more we can do. Season them up and get some good crunch, fluff and flavour going.
Spicy Southwest Chili Fries
Ingredients
- 5 potatoes (russet or yellow)
- 1 TSP salt
- 2 TSP chilli powder
- 2 TBSP oil
Instructions
- Cut your potatoes into strips
- Soak in cold water for 30 mins
- Drain and rinse
- Turn the oven on to 350 to preheat
- Dry as thoroughly as possible
- Add salt, oil and chilli powder into a large bowl and mix thoroughly
- Line them spaced apart on a baking sheet
- Place in the oven for 25 mins
- When they are done plate and serve
The best part is this whole process takes less than an hour and only 15 minutes (MAX) of your actual time. There is NOTHING better than a recipe you don’t have to babysit!
A few notes on this recipe:
- The salt you use doesn’t really matter. However, I use sea salt, and I personally prefer it to iodized table salt.
- If you don’t like it spicy, cut the chilli seasoning in half and or double the salt
- This makes for great hashbrowns as well, for Sunday brunch.
ACTION PHOTO
If you’re looking for more simple vegan recipes, I’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate this pasta dough. I can’t wait to see your photos!