Author Notes
A classic dish made interesting by the addition of herbs and spices to jazz your taste buds. A delicate lavender scented version for my 7 yr old and a spiced one for me. Toss in some popcorn chicken along with the fries and serve them in newspaper cones for a fun treat. —Namrata
Ingredients
- For the fries
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1 pound
russet potatoes, scrubbed clean with skin intact
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Olive oil
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Sea salt
- For the homemade garam masala and lavender seasoning
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1/2 cup
coriander seeds
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1 tablespoon
cloves
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2" pieces
cinnamon stick
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4
green cardamom pods
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1 teaspoon
cumin seeds
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1 teaspoon
whole black pepper
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1 teaspoon
crushed dried lavender flowers
Directions
-
Pre heat oven to 400F. Line 2 sheets with parchment and keep aside.
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For the garam masala:
Heat a pan on medium. Dry roast the coriander seeds for 2 mts. Toss in the cloves, cinnamon stick, cardamom, cumin seeds and whole black pepper. Dry roast until fragrant for another 5 mts. Remove from heat. let cool. Grind in a spice grinder and store in a cool, dry place. (Alternately, you can use 1 tsp of any readymade store bought garam masala powder)
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Slice the potatoes into 1/4 inch slices. Julienne the slices. Toss the julienned potatoes with olive oil and sea salt. Divide them equally between the 2 prepared sheets.
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Sprinkle the crushed dried lavender flowers onto one set of the potatoes. Toss well until well coated.
Sprinkle 1 tsp of the garam masala onto the 2nd set of potatoes and toss well until well coated.
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Bake for 25 to 30 mts or until golden brown. Remove. Let cool for 5 mts and serve.
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