- 4 large russet potatoes, peeled and cut into 1/4 inch thick fries
- 1/4 cup vegetable oil
- 1/4 cup tomato-vegetable juice cocktail
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons dried onion granules
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon white sugar
- 1 tablespoon salt
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
- Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
- Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.
03/03/2017
recipepes.com
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