• Prep Time
    35 Mins
  • Cook Time
    0 Mins
  • Total Time
    35 Mins
  • The base number of servings for this recipe is 4
    OK

    Mexican Red Fries

    Adobo red chile paste is a shortcut ingredient that takes the foods you love to flavorful new heights. Most commonly rubbed on meat before hitting the grill, it also adds a spicy, earthy heat to potatoes like these baked Mexican Red Fries.


    Ingredients
    *
    Vegetable oil, for greasing the pan
    3
    tablespoons
    Adobo red chile paste
    2
    tablespoons
    brown sugar
    2
    tablespoons
    fresh lime juice
    2
    teaspoons
    kosher salt
    4
    small russet potatoes, about 1 1/2 pounds total
    Directions
    Arrange an oven rack on the top rung. Preheat the oven to 450F. Lightly coat a rimmed baking sheet with oil and set aside.
    Take a small spoon and scrape 3 tablespoons of the adobo paste from the jar, trying to avoid as much of the oil as possible. Transfer to a large bowl and, using the back of a spoon, smash the adobo paste against the bottom of the bowl to smooth it out.
    Add the brown sugar, lime juice and salt and whisk until smooth.
    Peel the potatoes and cut into 1/4-inch-thick sticks. Toss with the adobo mixture and let sit for 5 minutes.
    Lift the potatoes out of the bowl, letting any excess liquid drip off, and then spread into a single layer on the greased baking sheet.
    Bake until crisped and browned, about 15 minutes, turning halfway through.

    The base number of servings for this recipe is 4
    OK

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    Mexican Red Fries Recipe

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