Roasted Slap Fries with Srirachannaise

By • July 15, 2012 33 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!

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.
The Editors

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.

More Great Recipes: Potatoes|Condiments|Side Dishes|Olive Oil

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Comments (33) Questions (0)


3 months ago Shelley Matheis

The only problem with these fries are there's never enough.


3 months ago viblanco

:) !!


7 months ago Gabriel Olson

Oh man, look so good. Love that sriracha sauce! I have a recipe with a mole spice rub for the potatoes that you guys might be interested in -


7 months ago GullMom

These sound amazing! Perfect addition to the goodies I'm serving for Super Bowl!


about 1 year ago ozbaker

Shouldn't the name of this recipe be "Slab" fries and not "Slap" fries? Aren't the fries made from slabs of potatoes? If not, I don't understand what "slap" means in relation to oven fries.


about 1 year ago viblanco

:) The name should not be "slab" instead of "slap" fries. I use the word slap intentionally to provide a unique name for my specific recipe. While I could say "Oven-roasted potatoes fries with herbs and spices" or "Spiced, herbed baked fries", "Slap fries" is always how I refer to these. How they became "slap fries" is long story. But, in the end, it's just a name. I hope that helps clear the confusion. Take care!


about 1 year ago procrastibaker

These were INCREDIBLE. I subbed Aleppo pepper for the chili and wound up baking them for about 50 minutes. When I pulled them out, they were crisp and delicious. Skipped the dipping sauce and served these with homemade burgers for the perfect summer meal. Thanks for a wonderful way to make fries without all the hot oil and mess!


about 1 year ago viblanco

Fantastic! I'm glad you enjoyed these. I can't wait to try the fries with Aleppo pepper.


over 1 year ago Bori Visy

I like it! I do it without the salt, I think it is crispier that way...( salt only when eating them).....where did you get the glass for the sauce? Do you know, what is it used originally?


about 1 year ago viblanco

I'm glad you liked the fries! Good idea regarding the salting after baking for additional crispness. With respect to the glass for the dipping sauce, I do not know where it came from since Food52 took that picture. My dipping sauce glass is different. It is a little glass bowl.


about 1 month ago Bettina Grude

Bori, that's an oven-proof glass from Germany - Jenaer Glass, and this one is used for a special egg dish. You close it with a glass lid and put it in a pot with boiling water for some minutes. look at this link in ebay:
Jenaer Glass Eierkoch!


almost 2 years 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.


over 1 year ago HRH

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


about 3 years ago EmilyC

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


about 3 years ago NBrush

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


about 3 years ago Kukla

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


about 3 years ago viblanco

Thank you Kukla!


about 3 years 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.


about 3 years ago viblanco

Thank you :)


about 3 years ago Delboy

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


about 3 years ago viblanco

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


about 3 years ago viblanco

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


about 3 years 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.


about 3 years ago viblanco

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


about 3 years ago lorigoldsby

Creative name...srirachannaise! Sounds great.


about 3 years ago viblanco



about 3 years ago lorigoldsby

Congrats on being a finalist!


about 3 years 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


about 3 years 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.


about 3 years 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


about 3 years 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.


about 2 years ago Kate

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


over 1 year ago emcsull

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