Smoky Wedge Fries
Total Time
2 hours
Prep Time
1 hour and 30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 4 Russet Potatoes (cut into wedges)
- ½ cup olive oil
- ½ teaspoon McCormick garlic powder
- ½ teaspoon smoked McCormick crushed red pepper flakes (recipe below)
- Kosher salt
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Preparation
Step 1
For the Smoked Red Pepper flakes
Step 2
Spread 1 cup fine mesquite wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small baking rack on top of wood chips. Spread 2 tablespoons McCormick crushed red pepper flakes in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.
Step 3
For the Wedge Fries
Step 4
Preheat oven to 450 degrees.
Step 5
Place the potato wedges, olive oil and spices in a zip top bag and shake to combine. Reserve the extra smoked McCormick crushed red pepper flakes for another use. Transfer the potatoes a sil-pat lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 25-30 minutes, flipping once, until evenly baked and golden brown.
Step 6
Serve with ketchup
Step 7
Save recipe for the next time?
