These oven-roasted purple potato fries are as tasty as they are beautiful. The deep vibrant purple color make these a stand-out and the crispy exterior with soft middle deliver the taste deserving of such beauties.
Before moving away from Dallas I was a regular at Burger House and now as father I take my kids for a quick stop during my visits back home. The burgers are great (especially the chili cheeseburger), but I’m there mainly for the fries. Make sure you get a big cup of water or lemonade to go with them cause they are highly seasoned! It’s the seasoning along with the thin cut that makes them unique. Burger House fries are light, yet crunchy with a crispy potato taste enhanced and elevated by a salt, garlic, and peppery based spice mix.
We Texans like to brag about our brisket claiming its so good you don’t need any sauce. My Chicago friends would always counter my assertions that their sauce was so good, you didn’t need any meat! Burger House could possibly make a similar claim about the spice mix for their fries. They do sell bottles of the spice mix, but the fries ain’t nothing to sneeze at either so enjoy them together.
As I continue to pay homage to my hometown, I decided to make these Burger House inspired potato fries. A few things to note this recipe calls for oven-roasted purple potato fries, but if you prefer fried feel free to follow whatever approach you prefer for frying. I’d recommend peanut oil for its heat point and clean finish. I’ve tested both versions with my kids and they liked them both so I generally lead with the oven-roasted for the health advantage. Plus, with these purple beauties you don’t want to nuke the natural bright color from them. I picked up purple potatoes from my local Central Market, but I’ve seen them in Trader Joes and Whole Foods as well as my farmers market. This recipe is very basic, but healthy and quite delicious.
After roasting the fries I topped them with my version of Burger House seasoning mix which features sea salt, smoked sweet paprika, garlic, with a little bit of sugar. The end result are purple potato fries that have a light crunchy exterior, with a soft interior, elevated by a spice mix that provides a different oral sensory experience from the crackle of the salt crystals, the peppery bite, and the combined sweet, smokey, and earthy finish. If you want an even crunchier experience add some potato or cornstarch to the recipe. Don’t fret if you have none available as the potato fries will still be great minus the additional texture from the coating of starch.
Great beats, better eats. Enjoy these crispy oven-roasted purple potato fries!
Ingredients
- 1 lb purple potatoes unpeeled and cut into wedges
- 2 1/2 tbsp olive oil
- 1 1/2 tsp sea salt
- 1 tsp sugar
- 2 tsp smoked sweet paprika
- 1/2 tsp black pepper
- 1/2 tsp ground garlic
- 1/2 tsp coriander
- 2 tbsp potato starch or cornstarch optional for more crispy fries
Instructions
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Heat oven to 400°F.
Cut the potatoes evenly in strips or wedges
While potatoes are roasting, combine spice ingredients mixing well.
Once potatoes are done, allow to cool a few minutes then season and serve.
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Cut the potatoes evenly in strips or wedges
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Place potatoes, starch, and 1/2 teaspoon of the salt in a mixing bowl and toss. If not using starch, just exclude and go to next step.
Coat the potato in oil
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Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior.
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While potatoes are roasting, combine spice ingredients mixing well.
Once potatoes are done, allow to cool a few minutes then season and serve
Recipe Notes
This recipe works for other potatoes as well including sweet potatoes and plain white potatoes
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