French fries are great to eat either with a little salt and pepper or with a seasoning mix but not healthy when they are fried in oil. For this recipe I decided to bake some fries for this recipe but not just plain old regular fries… some Latin fries! Ok so I just temporarily changed the name of French fries but for a good reason since these fries are seasoned with adobo and garlic, which are common ingredients used in Latin cooking. They are also a great side dish to eat with any entrée, not just burgers.
I love making and eating these fries because in just one bite you can taste the freshness of the potato and the zesty flavor of the adobo and garlic combination. The mix of spices that make up the adobo used on these fries –cumin, black pepper, oregano, garlic powder, onion powder and turmeric are so powerful that the smell of all of them together will make your mouth water. You can get the recipe to my no salt adobo seasoning here.
First grab some russet potatoes and cut them into French fry shapes. You can peel the potatoes if you choose to but I like to leave the peel on to get the extra nutrients from the potato skin. Place all of the pieces into a large bowl filled with cold water and let them soak for a minimum of 20 minutes but no more than 2 hours. The longer the potatoes soak in the water the more starch is released resulting in a crispier fry.
Drain and rinse the potatoes to remove any excess starch. Pat all of the pieces dry with a paper towel and put them in another clean bowl. Pour the olive oil over the potatoes and toss all of the pieces to make sure they are coated in oil. Add the adobo and garlic and toss again until they are well coated.
Place all of the pieces on a perforated baking sheet or a baking sheet with a cooling rack inside in a single layer. This will also help the fries become crispy while baking in the oven. You may have to bake them in batches if all of them do not fit on one rack. Bake at 400°F for 15 minutes then flip them over and continue cooking them for another 20 minutes.
These fries are not greasy at all and you don’t need to add any salt to them since they have more than enough flavor to them.
Adobo Garlic Fries
Get the printable recipe here.
Yield: 4 servings
2 tbsp olive oil
2 russet potatoes
2 tbsp no salt or low sodium adobo
2 tbsp minced garlic
1. Preheat oven to 400°F.
2. Peel potatoes (optional) and cut into long French fry shapes.
3. In a large bowl soak the potatoes for 20 minutes. Drain and rinse potatoes the pat them dry.
4. Pour olive oil over the potatoes and stir to evenly coat all pieces.
5. Sprinkle adobo and garlic and stir until all pieces are well coated.
6. Place coated potatoes on a baking sheet covered in parchment paper.
7. Bake for 35 minutes turning potatoes halfway through.