Roasted Slap Fries with Srirachannaise

By • July 15, 2012 • 22 Comments


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Author Notes: In my household, we eat a fair number of potatoes. However, we do find that we end up with a few potatoes that need to be devoured sooner rather than later. Just the other day I was bored and pulled out this mandolin contraption that my hubby purchased and thought, "why not?" Most of us admit to wanting to indulge in a heaping helping of french fries, but the guilt, The Guilt!
Using a mandolin can give you beautifully (and quickly) sliced fries. And roasting them will give you french fries without the guilt. Because I like spices, my Roasted Slap Fries have a few spices mixed in. Of course all of our tastebuds vary so feel free to add more or less or omit altogether any spice or herb listed. In addition, to add the guilt back, I dip these fries in my homemade Srirachannaise sauce: Sriracha hot chili sauce + mayonnaise. Enjoy!
viblanco

Food52 Review: WHO: viblanco is a FOOD52er who loves her Le Creuset braiser.
WHAT: Easy oven fries with a dipping sauce that you'd never guess took seconds to make.
HOW: Roughly sliced potatoes are generously coated in spices before baking into crisp, hard-to-resist fries.
WHY WE LOVE IT: For french fries without a pot of hot oil, we'll be returning to this recipe every time the urge strikes. And the sauce couldn't be simpler -- or more addictive.
A&M

Serves 4

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.

Comments (22) Questions (0)

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6 months ago SaucyCuisine

I make baked French fries often. Two tricks: 1-use non-stick foil, the fries won't stick and only need one stir or turn half way through. 2-Place the baking sheet on the bottom rack set at the lowest position during the preheat and then bake on the bottom rack for nice crispy fries, great use of the extra heat at in the cellar of the oven.

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12 days ago HRH

Thanks for the tip on baking on the bottom rack, that made a huge difference! My fries turn out perfect now.

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over 1 year ago EmilyC

Congrats on being a finalist! These look and sound delicious, especially the spice mix!

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over 1 year ago NBrush

I'm very partial towards the combination of sriracha sauce and mayo. Great recipe and congratulations on becoming a finalist.

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over 1 year ago Kukla

Congratulations viblanco! Your fries sound great and sirachannaise is a very creative name.

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over 1 year ago viblanco

Thank you Kukla!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on being a finalist. These look delicious! I can never pass up a sriracha mayo.

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over 1 year ago viblanco

Thank you :)

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over 1 year ago Delboy

Could cut the potatoes by dragging them along the fretboard of the mandolin. Would'nt do the mandolin any good however.

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over 1 year ago viblanco

LOL!!! No no no, I don't think it would do the mandolin any good.

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over 1 year ago viblanco

LOL! Nooooo, I don't think it would do the mandolin any good.

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over 1 year ago savorthis

Congrats on being a finalist! We always use a sriracha mayo for sweet potato fries- especially when serving with steak since you can "accidentally" get the mayo on the steak too which does not suck at all....These sound tasty.

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over 1 year ago viblanco

Thank you! I will have to try the sriracha mayo with sweet potato fries (I looooove roasted sweet potato fries).

Lorigoldsby

over 1 year ago lorigoldsby

Creative name...srirachannaise! Sounds great.

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over 1 year ago viblanco

:)

Lorigoldsby

over 1 year ago lorigoldsby

Congrats on being a finalist!

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over 1 year ago viblanco

By the way, you want to use a mandoline not a mandolin. The former is a food slicer and the latter is a musical instrument in the lute family (and not so easy to use for food slicing). :D

Jim-louisville1

over 1 year ago JRacheff

Arrrgggh! I should have read these notes first. I can't clean all the potato off the strings of my mandolin! Could be worse. At least the recipe isn't onion rings.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

The guilt eats me alive but I do love french fries, these sound great and love the spicy mayo

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over 1 year ago viblanco

The guilt! Well, it's all about moderation, eh? :) I really like the spicy mayo and this is coming from someone who typically eschews fries and mayo.

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9 months ago Kate

Would it be okay to switch out the mayo for some plain or Greek yogurt? (for moderation's sake?)

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3 months ago emcsull

I remember reading somewhere the rabbi said when you eat pork - WHEN you eat pork - the fat should run down your chin.