Mojo French Fries Recipe

Russet potatoes: These are large, starchy potatoes that get crispy when baked, perfect for fries.

Olive oil: Used to coat the potatoes so they bake up golden and flavorful.

Garlic powder: Adds a mild garlic flavor without the moisture of fresh garlic.

Paprika: Gives a smoky, slightly sweet taste and a nice color.

Salt: Enhances all the flavors in the fries.

Black pepper: Adds a little sharpness and heat.

Dried oregano: A herb that brings a warm, slightly bitter flavor.

Dried thyme: Adds an earthy, slightly minty taste.

Cayenne pepper: Optional spice that adds heat and a bit of zing.

One of the most important steps in making these Mojo French Fries is cutting the potatoes into thin, even strips. This helps them cook evenly and get nice and crispy in the oven. Here’s how you can do it without any trouble:

1. Start by washing your russet potatoes really well to get rid of any dirt.
2. Use a sharp knife and cut off the ends of each potato so they sit flat on the cutting board.
3. Slice the potato lengthwise into about ¼-inch thick slabs.
4. Stack a few slabs at a time and cut them again lengthwise into thin sticks.
5. Try to keep the sticks about the same size so they cook at the same speed.

Doing this makes a big difference because if some fries are thick and others are thin, the thin ones might burn while the thick ones stay soft. When the fries are all similar in size, they’ll bake evenly and come out golden and crispy, just like you want.

When I first made these fries, I didn’t cut the potatoes evenly, and some fries were soggy while others were burnt. After I started taking a little extra time to slice them carefully, the whole batch turned out much better. Also, if you’re in a hurry, you can use a mandoline slicer to get even slices faster, but be careful with your fingers!

Once your fries are cut, tossing them with the olive oil and spices helps every piece get coated, so the flavors stick and the fries crisp up nicely in the oven. Taking the time to cut the potatoes right really makes the whole recipe come together perfectly.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly healthier due to their higher vitamin content.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a great alternative for frying.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, making it a good alternative to paprika.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same amount as regular salt.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile, suitable for those who prefer less pungency.

• dried oregano - Substitute with dried basil: Dried basil provides a sweet and aromatic flavor that complements the other spices well.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust and pine-like flavor, which can add a different but pleasant twist to the fries.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar level of heat and can be used in the same quantity.

• Allow the french fries to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Transfer the cooled fries to an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.

• For longer storage, consider using a vacuum sealer to remove all air, which helps preserve the fries' texture and flavor.

• Label the container or bag with the date to keep track of freshness. French fries can be stored in the refrigerator for up to 3 days.

• To freeze, spread the cooled fries in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the fries are frozen solid.

• Once frozen, transfer the fries to a resealable plastic bag or airtight container. Again, remove as much air as possible to prevent freezer burn.

• Label the bag or container with the date. Frozen french fries can be stored for up to 2 months.

• When ready to reheat, preheat your oven to 400°F (200°C). Spread the fries in a single layer on a baking sheet.

• Bake for 10-15 minutes, or until they are heated through and crispy. You can also use an air fryer for a quicker reheating option.

• For added crispiness, consider spraying the fries lightly with olive oil before reheating.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover fries on a baking sheet in a single layer. Bake for about 10-15 minutes, or until they are heated through and crispy. This method helps retain the crispy texture of the potatoes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fries in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the fries crispy.

• Skillet Method: Heat a tablespoon of olive oil in a skillet over medium heat. Add the fries and cook for about 5-7 minutes, turning occasionally until they are heated through and crispy. This method adds a bit of extra flavor from the olive oil.

• Microwave Method: Place the fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. This method is the quickest but may result in softer fries.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Spread the fries on the toaster oven tray in a single layer. Bake for about 10 minutes, or until they are heated through and crispy. This method is convenient for small batches.

• Oven: Used to bake the potatoes at the specified temperature until they are golden and crispy.

• Baking sheet: Provides a flat surface to spread the potato strips in a single layer for even cooking.

• Large bowl: Used to toss the potato strips with olive oil and spices, ensuring they are evenly coated.

• Knife: Essential for cutting the russet potatoes into thin strips.

• Cutting board: Provides a stable surface for cutting the potatoes safely.

• Measuring spoons: Used to measure out the spices and olive oil accurately.

• Spatula: Handy for turning the potatoes halfway through the baking process to ensure even crisping.

• Parchment paper: Optional but useful for lining the baking sheet to prevent sticking and make cleanup easier.

• Tongs: Useful for handling the hot potatoes when turning them halfway through baking.

Pre-cut potatoes: Wash and cut the potatoes in advance, storing them in water in the fridge to keep them fresh.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch seasoning: Mix the spices in bulk and store in an airtight container for quick use.

Preheat efficiently: Start preheating the oven while you prepare the potatoes to save time.

Uniform slices: Use a mandoline slicer to cut the potatoes evenly, ensuring they cook at the same rate.