Roasted Slap Chip Fries with Srirachannaise

October  4, 2022
5 Ratings
Photo by Joseph DeLeo
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Shelley Matheis
    Shelley Matheis
  • Gabriel Olson
    Gabriel Olson
  • ozbaker
  • procrastibaker
  • Bori Visy
    Bori Visy

29 Reviews

Shelley M. June 6, 2015
The only problem with these fries are there's never enough.
viblanco June 9, 2015
:) !!
Gabriel O. February 12, 2015
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 -
A M. January 28, 2015
These sound amazing! Perfect addition to the goodies I'm serving for Super Bowl!
ozbaker August 27, 2014
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.
viblanco August 28, 2014
:) 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!
procrastibaker July 13, 2014
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!
viblanco July 16, 2014
Fantastic! I'm glad you enjoyed these. I can't wait to try the fries with Aleppo pepper.
Bori V. May 14, 2014
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?
viblanco July 16, 2014
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.
Bettina G. July 22, 2015
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!
SaucyCuisine October 7, 2013
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.
HRH April 6, 2014
Thanks for the tip on baking on the bottom rack, that made a huge difference! My fries turn out perfect now.
EmilyC August 21, 2012
Congrats on being a finalist! These look and sound delicious, especially the spice mix!
NBrush August 21, 2012
I'm very partial towards the combination of sriracha sauce and mayo. Great recipe and congratulations on becoming a finalist.
Kukla August 17, 2012
Congratulations viblanco! Your fries sound great and sirachannaise is a very creative name.
viblanco August 19, 2012
Thank you Kukla!
fiveandspice August 16, 2012
Congrats on being a finalist. These look delicious! I can never pass up a sriracha mayo.
viblanco August 16, 2012
Thank you :)
Delboy August 16, 2012
Could cut the potatoes by dragging them along the fretboard of the mandolin. Would'nt do the mandolin any good however.
viblanco August 16, 2012
LOL!!! No no no, I don't think it would do the mandolin any good.
viblanco August 16, 2012
LOL! Nooooo, I don't think it would do the mandolin any good.
savorthis August 16, 2012
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.
viblanco August 16, 2012
Thank you! I will have to try the sriracha mayo with sweet potato fries (I looooove roasted sweet potato fries).
lorigoldsby August 4, 2012
Creative name...srirachannaise! Sounds great.
viblanco August 5, 2012
lorigoldsby August 17, 2012
Congrats on being a finalist!
viblanco August 3, 2012
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
JRacheff August 17, 2012
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.