I’ve combined two recipes here, including the Baking Potato Fries and Spicy Sweet Potato Oven Fries. Initially, I was going to make one or the other, but I prefer the sweet potatoes, while Mr. Key Lime prefers regular potatoes. Using one potato for each recipe gave us each two large servings (one for leftovers) and all of it fit nicely on the baking sheet.
Each type of potato has its own seasonings, which is nice if you want a little of each kind on your plate. To use less oil, I like to toss the potatoes in a bowl with a tiny bit, rather than drizzling it onto the baking sheet.
You may like these with a bowl of My Favorite Guacamole. They make a great side dish with my Spicy Avocado Chickpea Sandwich, or Florida Fresh Hotdog Relish with vegan hotdogs.
GLUTEN FREE OPTION: To make these gluten free, just be sure that all of your dried spices are gluten free.
Spicy Sweet Potato Oven Fries & Baking Potato Fries
Serve these two types of oven fries separately or mix them up for variety! Each has its own seasonings and spiciness for two flavorful experiences.
30 - 35 minutes
Preheat oven to 450 F. Line a baking sheet with parchment paper.
Cut each potato lengthwise as directed, making large cottage style fries, about 1-inch wide and 1/4-inch thick.
In a large mixing bowl add the cut fries. Drizzle the 1 teaspoon of olive oil over the fries, then toss to thoroughly coat.
Lay out the potatoes on the baking sheet, separating the two types of fries. Sprinkle the baking potato fries with cayenne pepper. Sprinkle paprika, garlic powder, and black pepper on the sweet potato fries.
Bake 30 to 35 minutes, or until the potatoes are cooked through and are lightly browned.
Lightly salt the baked fries and remove them to a cooling rack for 1 to 2 minutes before serving.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.