Roasted Slap Fries with Srirachannaise

Roasted Slap Fries

• 4 medium potatoes, whole yellow or red
• 4 tablespoons extra virgin olive oil, plus extra for baking sheet
• 1/2 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon kosher salt, plus more for after cooking, if desired

Sirachannaise Sauce

• 2 tablespoons mayonnaise
• 1 tablespoon Sriracha Hot Chili Sauce

1. Preheat the oven to 400F.
2. Using a mandolin, slice the potatoes into long, thin rectangular pieces to mimic the standard fries shape. If you do not have a mandolin then using a knife to cut the potato into long rectangular pieces.
3. In a large mixing bowl, add the raw potato pieces, all the spices, salt and 4 tablespoons of the olive oil. Mix well so that the potato pieces are fully covered by the spices.
4. Grease a large baking sheet olive oil to help keep the potato pieces from sticking while cooking. Pour the contents from the mixing bowl onto the baking sheet and spread out the pieces for an even heating.
5. Cook for 35 minutes. Be sure to move and rotate the potatoes with a spatula every 10 minutes to avoid too much sticking and burning. Cook for less or more time depending on how crunchy you prefer your fries.
6. To prepare the Srirachannaise, in a small bowl, combine the Sriracha sauce and mayonnaise. Mix until well blended. Add more or less of the ingredients to suit your taste.
7. When the fries are ready, sprinkle with a bit of kosher salt, if desired, and eat immediately. Serve with Srirachannaise, ketchup or nothing at all.