Best Chili Oven Fries Recipes

Chili Oven Fries image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 4

3 large russet potatoes (about 2 pounds)
3 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper

Steps:

Preheat oven to 425 degrees. Halve russet potatoes lengthwise; cut each half lengthwise into thirds.
In a large bowl, whisk olive oil with chili powder; season generously with coarse salt and ground pepper. Add potatoes; toss to coat.
Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.

Oven Chili Fries image

Provided by barefootmommawv

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 big idaho potatoes, cut into wedges
4 tablespoons extra virgin olive oil, divided (EVOO)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper

Steps:

Preheat oven to 450ºF.
Place quartered potato wedges on a baking sheet and drizzle with EVOO, chili powder, cumin, cayenne pepper, salt and freshly ground black pepper. Toss to coat. Transfer to oven and roast 40-45 minutes, until crispy and cooked through.

Indian Curried Chili and Oven Fries image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 26

2 tablespoons EVOO
2 pounds ground lamb or chicken
2 large cloves garlic, finely chopped
2 chile peppers, such as Fresno, jalapeno or finger peppers, seeded and finely chopped
1 onion, finely chopped
1 inch ginger root, grated or 1 teaspoon dried ginger powder
1 tablespoon chili powder, such as Gebhardt's
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken stock
1 cup plain Greek yogurt
2 to 3 tablespoons Sriracha
3 sweet potatoes (2 to 2 1/2 pounds)
Natural nonstick cooking spray
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh cilantro or parsley, finely chopped
Chopped fresh mint leaves
Scallions
Lime wedges

Steps:

Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.