Serve the Baked Mexi-Fries with the following Guacamole recipe. What a tasty combo!
Oven Baked Mexi-Fries
from Karen C. Greenlee - Atlanta, Georgia, USA
Serving Size: 4
1 1/2 pounds baking potatoes (about 7 med), peeled
-- cut into thin strips
1 tablespoon oil
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Preheat oven to 450 degrees F.
Combine oil and remaining ingredients.
Add potato strips and toss well.
Arrange potatoes in a single layer on a baking sheet.
Bake for 15 to 20 minutes or until golden brown.
NOTES : Be sure to use baking potatoes (russet).
Thin skinned potatoes, which have a higher sugar content than baking potatoes, will burn on the outside before the inside is cooked, resulting in soggy fries.
Guacamole
From: Katie, Norman, OK, USA
My mother taught me to make this as a little girl - I love it
Ingredients:
ripe avacados, peeled, seeded, diced (4)
onion, finely chopped (1 med)
tomatos, diced small, (5 or 6 romas)
to taste:
garlic, fresh or powdered
ground red pepper (or tabasco)
lemon juice (or lime, usually a few tbsp)
fresh cilantro, finely chopped
salt
prepare all veggies as noted above
place diced avacado into largeish bowl
mash a bit with a fork until not very chunky
add onion and tomato and mix about
add lemon juice and other spices to taste
mix thoroughly
Author
Topic: Oven Baked Mexi-Fries and Guacamole (Read 4590 times)
