Print
Triple Cooked Chipotle Fries Recipe
A crispy yet fluffy lightly spicy triple cooked chipotle fries recipe. Perfect served alone, as a side, as a base for potato nachos or a potato burrito bowl.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 370 kcal
Ingredients
- 2 large baking potatoes chopped into large wedges
- 1 tsp sunflower oil optional
- 2 heaped tsp chipotle paste
- 1 tsp smoked paprika
- Chilli flakes to taste
- Pinch of salt
- 1 tbsp sunflower oil
Instructions
-
Preheat oven to 190°c, add the tbsp of sunflower oil to a large roasting dish and place in the oven while it heats up.
-
Place your wedges in a large saucepan, cover in water, bring to the boil and boil for 10-15 minutes until the potatoes have softened ever so slightly around the edges but are still not cooked.
-
Heat a large frying pan on medium heat, add your tsp of sunflower oil if you’d like a slight extra crisp. Add one tsp of your chipotle paste and spread around the pan to coat the bottom. Add approximately half of the wedges, to cover the base of the pan and evenly coat them, flip to coat each side, being careful not to break them. Cook for approximately 2-3 minutes on each side, then repeat with the remaining wedges.
-
Once all of the wedges have been fried and the oven is up to temperature, add the wedges to the dish and sprinkle in the salt and smoked paprika along with the chilli flakes.
-
Place in the centre of the oven for 35-40 minutes until the potatoes are fully cooked and crispy. For extra crisp, turn the oven up to 220°c for the last 5-10 minutes.