Baked Chili Cheese Fries Topped with Lentil Chili

 It's all about the fries.  If you know me at all, even remotely, you've heard about my complete, total fry addiction.  I think fries should be on menus everywhere.  They were in France. However, eating them in a somewhat, healthy sort of way is definitely a challenge.  And, part of the answer is making them at home in small batches.  I could devour an entire brown bag from Five Guys doused and soggy with vinegar but I don't....at least, not anymore.

In our meat-free world, we are becoming gifted at creativity and lentils are a great source of protein!  This fry recipe takes the cake and I feel that the absolute, best thing to do is share the love with you, my readers. You'll love them.  I promise.  

We topped our fries with some rich, lentil chili, sour cream, and freshly shredded, cheddar cheese.  Am I making you hungry?  Good.  That's sort of the point!

This is NOT my recipe.  I wish I had created it but the credit goes to Joy.  This Joy...

Anyone who can make baked fries super-delicious gets an A+ in my book.  So.  Are you ready to head to your kitchen?  You probably have what you need already.  Go!  Get started.  You can thank me after the fries are gone.

This recipe makes 2 servings.  We simply doubled it and topped them with chili, cheddar and sour cream.  Enjoy!

Baked Chili Cheese Fries

2 Tbs cornstarch

1 Tbs chili powder

1/2 tsp paprika

1/4 tsp ground cumin

1/4 tsp red chili flakes

Pinch of cayenne pepper

salt to taste

2 medium russet potatoes

2 Tbs olive oil

1 Tsp Worcestershire sauce

1 Tbs grill seasoning

1/2 to 3/4 cup shredded sharp cheddar cheese

2 Tbs chopped fresh chives 

Place a rack in the center of the oven and preheat to 425 degrees.  Line baking sheet with parchment paper.

In a small bowl, whisk together cornstarch, chili powder, paprika, cumin, chili flakes, cayenne pepper, and salt.  Set aside.

Rinse potatoes and peel with a vegetable peeler.  You can leave some skin bits on the potatoes if you want to go for a more rustic feel.  Using a sharp knife, slice a 1/4 inch piece off the potato lengthwise.  This will give you a stable base to slice on. Rest the potatoe, cut side down, and slice potato into 1/4-3/8 inch planks.

Stack the planks in piles, 2 to 3 high, and slice lengthwise into strips.  Look at that! French fries!

In a medium bowl, toss the potato strips with olive oil,
Worcestershire sauce and grill seasoning.  Sprinkle the cornstarch mixture over the potato slices and use tongs to toss together, making sure that every potato is coated with a bit of the cornstarch and seasoning.

Spread potatoes onto prepared baking sheet in a single layer.  Bake for 30-40 minutes, removing from the oven 2 or 3 times to toss potatoes as they cook.  Cook until potatoes reach desired crispiness.  Remove from the oven, top with cheese, some lentil chili and a bit of sour cream. 

Definitely comfort food....if you need some comforting.  Plain delicious if you are just hungry.  And a great way to spend a Monday evening.

Happy Monday from Charleston Treasures!!