Hatch Chile French Fries
Prep 15 min
Cook 50 min
Total 55 min
Serves 4-6
Difficulty Medium
380 Cal
Heat Medium
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The recipe
Hatch Chile French Fries
- Prep15 min
- Cook50 min
- Total55 min
- Yield4-6 servings
- Calories380
Mediummedium heat
Made with Hatchup - Spicy Hatch Red Chile Ketchup — grown in the Hatch Valley.
Ingredients
Instructions
- Bring a pot of water to a boil over medium-high heat.
- Preheat your oven to 450°F.
- Rinse your potatoes thoroughly, then peel them.
- Slice your potatoes into 1/2-inch sheets, then cut into 1/2-inch thick fries. Make them thinner or thicker depending on your preference.
- Add the apple cider vinegar and a pinch of salt to the boiling water.
- Add the potatoes to the boiling water and cook for 8 minutes.
- Pour the boiled potatoes into a colander and let the steam evaporate.
- Toss the potatoes with olive oil until thoroughly coated.
- Spread the olive oil coated potatoes in a single layer on a large baking sheet.
- Bake for 15 minutes, then remove from the oven and rotate the fries with a spatula.
- Return the fries to the oven and bake for an additional 15 to 20 minutes. You should see some light browning — the fries won't be overly crisp yet. If they seem dry, drizzle with a little more olive oil.
- Bake for an additional 15 to 20 minutes depending on your crispiness preference.
- Remove the fries from the baking sheet and place in a bowl lined with paper towels to absorb any extra oil.
- Season with salt to taste and Hatch Red Chile Spice Blend.
- Serve with Hatchup Spicy Hatch Red Chile Ketchup on the side and enjoy!
Pantry
Shop the chile used in this recipe
Fresh Hatch Red Chile Sauce
$10.95
Frequently asked questions
Why do you boil potatoes before baking fries?
A quick boil — here in vinegared, salted water for about 8 minutes — partially cooks the potato and sets its exterior so the fries crisp up golden in the oven instead of steaming. The vinegar helps the fries hold their shape. After boiling, let the steam evaporate fully before tossing in oil for the crispiest results.
How do you make oven fries crispy?
Boil the cut potatoes first, drain and dry them, then toss generously with olive oil and spread in a single layer on a hot baking sheet. Bake at 450°F, flipping halfway, until golden — about 30 to 40 minutes total. Don't crowd the pan; give each fry room so it roasts and crisps rather than steaming.
What seasoning goes on Hatch chile fries?
These fries are seasoned with Hatch Red Chile Spice Blend right out of the oven, plus salt to taste. For more smoky, earthy heat, add a light dusting of Hatch Red Chile Powder. Then serve them with Hatchup — the store's Spicy Hatch Red Chile Ketchup — for the full New Mexico red chile experience.
What kind of potatoes make the best fries?
Russet potatoes are best for fries. Their high starch and low moisture content yield a fluffy interior and a crisp, golden exterior. Peel them, cut into even half-inch sticks so they cook uniformly, and rinse before boiling to remove surface starch for cleaner, crispier fries.
