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–+ servings
Kate Ramos

Mexican Red Fries

This recipe first appeared on The Latin Kitchen
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Servings: 4
Ingredients Method

Ingredients
  

  • Oil for greasing
  • 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

Method
 

  1. Heat oven to 450°F and arrange rack to the top of the oven. Lightly coat a baking sheet with oil and set aside.
  2. Take a small spoon and scrape 3 tablespoons of adobo paste from the jar, trying to avoid as much oil as possible. Transfer to a large bowl and using the back of a spoon, smash adobo paste against the bottom of the bowl to smooth it out.
  3. Add brown sugar, lime juice, and salt and whisk to combine.
  4. Peel the potatoes and cut into 1/4-inch thick sticks. Toss with the adobo marinade and let sit 5 minutes.
  5. Lift potatoes out of the bowl letting any excess marinade drip back into the bowl. Spread potatoes into a single layer on a baking sheet.
  6. Bake until crisped and brown, about 15 minutes, turning halfway through.

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