Caron’s been asking me to make this for her quite some time now and when I finally got around to making it, I realized that she had come from working nights and would be sleeping in. So like any responsible adult I devoured it with other breakfast fixings so it didn’t go to waste. I must have been about 7 years old when I first had these seasoned fries. I was sleeping over at my Uncle’s place and my cousin (he was older) decided that since we didn’t have chicken to fry we would season the fries and pretend we were eating chicken. Now there’s no substitute for delicious fried chicken, but these fries were amazing. The liking for these fries stayed with me right into my adult life. Funny thing is I don’t ever recall making it for our girls, but Tehya did have some and she too is now hooked.
I made these into chunky wedges, but you can cut the potato to any size or shape you like and follow the recipe for wonderful seasoned fresh cut fries.
* Here is the recipe for the green seasoning we’ll be using.
You’ll Need…
4 medium/large potatoes (I like Yukon Gold)
Salt to taste
Dash of black pepper
1/4 teaspoon green seasoning mix.
Oil for deep frying
Peel and cut the potatoes into chunky wedges, rinse with water to remove some of the starchy residue off them and pat dry with a paper towel. Then in a bowl add the potato wedges, a dash of salt and black pepper and mix in the green seasoning. Allow this to marinate for about 10-15 minutes.
Now it’s time to deep fry as you normally would. I used a faily deep frying pan with about 4-5 cups of vegetable oil over medium to high heat. Once hot I slowly placed the potato wedges (I did mine in 2 batches) into the hot oil. Beware of hot oil splattering onto you. Allow this cook until you get to the desired golden brown colour you like. Can take about 8-12 minutes depending on how big your chunks of potato are and the temperature of your oil.
Remove, drain on paper towels to absorb some of the excess oil and toss with a bit of salt (to taste). Serve as part of your breakfast or on it’s own.
Maybe you have a different way of making seasoned fries you’d like to share? Leave me you comments below.
Happy Cooking
Chris…
Hi Chris! First time commenting. I made a variation of this recipe yesterday. I seared tenderloin steak (seasoned with black pepper, salt, cumin, cayenne pepper) in a hot (melted garlic butter) cast iron frying pan. After searing the steak, I used the remaining ‘juices’ to further marinate my chunky cut potatoes; then placed them in a hot oven to bake to golden brown. Yummy, spicy yummy!
Lovely breakfast.
Hi Chris,
I do mine in the oven, and I vary the seasonings. e,g I make a mixture of olive oil , garlic and cilantro (coriander). Pepper flakes are nice too… You can be very inventive with these and they are great snacks or cutters
Hey Chris! Lovely. Thanks for this recipe. Something new for breakfast. Yay!….
YOU CAN FIX THESE IN THE OVEN.
Hi Chris, thanks for the wedges recipe, never thought of it for breakfast. Everyone loved it. Now do you have the recipe for packaging plantain chips for sale
Pretty delicious stuff chris. love it.
WHERE WOULD YOU FIND THE green seasoning mix
I toss them with olive oil and dredge them in bread crumbs, seasoned with parsley, cilantro, onion powder and granulated garlic.
A healthier option is to cut the potato a little thicker. Once you have seasoned and marinaded, toss in a tablespoon of olive oil. Place on a greased baking sheet and bake for about 30 minutes at 180C/gas mark 4, turning at least once until the potatoes are nicely browned. Just as good as the fried version but far less oil.
Now THAT is my kind of breakfast!
believe it or not this is what i did for the kids for dinner tonight but instead of cutting them long i make them circular shape my grandmother used to make it like this for me for lunch for school and i have always loved them they taste so great so different to the store bought one when you do it home made and seasoned and the kids love them too
What i will like to know is if you have any recipe for sweet potatoes
I recently tried it I dind't use green seasoning though I used Goya complete seasoning, this is truly a simple but really good dish
I need to try this am sure it will taste great. My children will love this. Thanks Chris.
this is a very simple but lovely recipe. thumbs up!!!
i just love your website man i enjoy making those fry potatoes,but i find it easier when i precook them alittle
Thanks for commenting. Carolyne to be honest I don’t know. however I’m sure someone can share that info with us? BTW, we also have a version called creole seasoning that very similar to the green one. Check any of the bigger groceries in Jamaica where they have stuff like mustard and ketchup and I’m sure you’ll find it.
happy cooking
chris
.-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.
The wedges look great. I am also a fan of adding tomato as a side.
what is the jamaican version to your green season
Sounds lovely Chennette and much healthier. A good friend of mine used to double fry his even after he par-boiled them (no seasoning though).Basically fresh cut potatoes, dipped in boiling water for about 2-4 minutes, then dried. Deep fry, remove from hot oil.. allow to drain off and cool for about 4 minutes then back into the oil. You won't believe what a difference that makes. A crunchy on the outside, creamy on the inside fry. he would finish his off with a sort of powdery sea salt.
.-= Chris De La Rosa´s last blog ..Seasoned breakfast potato wedges. =-.
Why par boil the potatoes first? Does that shorten the cooking time or what? Thanks.
I bake them 🙂 Sometimes pre or par cook them (microwave) and then toss in olive oil and seasonings and bake on high until crispy but not burnt.
.-= Chennette´s last blog ..Last minute surge for Divali =-.
i do it like Chenette. place the wedges on a baking sheet n drizzle on da olive (or reg cooking oil) cayenne pepper, black pepper, a bit of oregano n salt and blend with my hands 🙂 then bake until nice and brown (or until i smell it n realise i almost burnt them)
next time i do these (which will b 2mor haha) imma dip the wedges in boiling water b4 i bake 'em
– cut up the potatoes into wedges or chunks
– in a bowl big enough to hold the potatoes chunks add melted buttre, olive oil ( roasted garlic flavoured or any other flavoured kind you like)
– add a pack of onion soup, low sodium as these soups can be quite salty)
– add potatoes and mix well
-spread on prepared baking sheet or best, silicone sheet
-bake