fresh cut fries Archives | CaribbeanPot.com

This is arguably not a “Caribbean” recipe, however I must mention that mommy would do French Fries (say chips) for us in a similar way when we were children, as mentioned in the video below. She would season the cut potatoes with Caribbean Green Seasoning and then fry them as you would normally with fries.

You’ll Need…

2 1/2 lbs potatoes (Yukon Gold)
2 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon Creole seasoning
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper

Notes! Be mindful that the Creole seasoning will have a noticeable sodium element. Should you not be able to find Creole seasoning you may use any of your fav bbq rubs, especially those with smoked paprika. You can easily make your own bbq rub for this by combining equal parts onion powder, garlic powder, smoked paprika, crushed pepper flakes or cayenne pepper powder.

While I used Yukon Gold potatoes, you may use your fav potato or if you wanted, sweet potatoes will also work. Since I cut them into wedges with the skin on, be sure to give them a good wash.

Do rinse (again) the potatoes after cutting them into wedges to get rid of the starch. Then place everything into a large bowl and give it a toss to coat evenly.

As your oven comes to 400 F, line a baking tray with parchment (or foil) and spread the potatoes on one layer. Be sure to drain all the oil from the bowl onto the potatoes.

Then into the oven on the middle rack for 15 minutes.

After 15 minutes, remove them from the oven, flip/toss and return back into the oven for a further 15 minutes.

As soon as you remove them from the oven for the final time, give them a toss to coat with any remaining seasoned oil on the parchment/tray. In 30 minutes you’ll have delightful roasted potato wedges reminiscent of those seasoned fries mommy would make for us all those years ago.

This is my go to dish to enjoy with eggs and coffee on the weekends, but it would also make for an excellent side at dinnertime.

Crispy Golden Cassava (yuca, manioc) Fries.

May 28, 2025April 6, 20139 Comments

I love ground provisions (yam, dasheen, sweet potato, cassava, eddoes, etc) with a passion, so I’m always looking for new ways to include them on my plate. Fresh cut fries (potato) is a huge hit in our home, especially the way I get then super crispy on the outside and warm and creamy on the inside. So the goal of this recipe is to achieve the same result, except we’ll be using cassava.

You’ll Need…

2 lbs cassava
pinch sea salt
3 cups vegetable oil for frying

Using a sharp pairing knife of potato peeler, peel the tough exterior off the cassava. Then cut down the middle (length wise) to reveal a sort of core (fibrous) line down the center. Remove that and discard. Now cut as you would normally cut potatoes for fries. Try to keep it a bit thick.

Give the cut cassava a quick wash and set aside. Now bring a pot with water to a boil, then place the cassava pieces so they boil for about 10 minutes. After-which you need to drain them and place on paper towels to dry off all the moisture.

Heat your vegetable oil on a medium/high heat, then gently (make sure they are completely dry) add the now pre-cooked cassava pieces. It should not take more that a few minutes to go a lovely golden brown. Do in batches so you don’t crowd the pan and remember to have some paper towels on hand to drain them after they’ve been fried. Sprinkle with the sea salt as they come out of the hot oil. Serve warm!

We usually have ours with garlic sauce, but ketchup is just as good! If you’re a fan of ground provisions and fresh cut fries you’ll love this, but keep in mind that for some reason they are more filling than typical potato fries.

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Vegetarian

Seasoned breakfast potato wedges.

March 5, 2012October 18, 200926 Comments

seasoned breakfast fries 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.

caribbean seasoned fries

seasoned potato wedges

fresh cut fries

fresh cut potato wedges

seasoned fries recipe

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.

trini fresh cut seasoned fries