Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::4
Ingredients
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4 large russet potatoes, peeled and cut into 1/4-inch-thick fries
¼ cup vegetable oil
¼ cup tomato-vegetable juice cocktail
1 tablespoon chili powder
2 teaspoons dried onion granules
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white sugar
1 tablespoon salt
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
Fill a large bowl with cold water; add potatoes and soak 10 minutes.
Whisk oil, vegetable juice cocktail, chili powder, onion granules, ground cumin, garlic powder, cayenne pepper, sugar, and salt together in a large bowl.
Drain potatoes and pat dry with paper towels; toss with oil mixture until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20 minutes; flip fries. Continue baking until browned and crispy, about 20 minutes more.