| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 2 pounds frozen crinkle-cut french fries
- 1/2 cup chopped dried red chiles, such as cayenne or arbol
- 1/4 cup vegetable oil
- 2 tablespoons whole cumin seeds
- 1 tablespoon Sichuan peppercorns
- Kosher salt
- 4 scallions, chopped
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 rimmed baking sheets with foil, then divide the fries between them. Bake, tossing once or twice, until crisp and golden brown, 30 to 45 minutes. Transfer to a large bowl.
- Place the chiles in a bowl, cover with a plate and shake to release the seeds. Fish out the chiles, leaving the seeds behind.
- Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, peppercorns, chopped chiles and 1 teaspoon salt and cook, stirring, until toasted, 2 to 3 minutes. Stir in the scallions and remove from the heat.
- Toss the fries with the spiced oil and season with salt. Remove and discard any large chile pieces.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 518 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 802 mg |
| Serving Size | 1 of 4 servings |
| Calories | 518 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 802 mg |
Reviews
Flavor-packed with the spicy chiles and a warm breath from the cumin. A tasty spin on plain old fries!
Yuck. My adventurous eaters didn’t care for these and neither did I.