Introducing: Dragon’s Breath Spice
It’s as flamin’ and Delicious as it sounds! This unique spice-blend is the creation of Roni Shrem, second-generation Turkish spice-blender and shop-owner extraordinaire at our favorite Carmel Market flavor joint, Shrem Spices.
Image: Credit - Rachael Hodson
Easy and Delicious Baked Spicy Fries
Ingredients
2 large potatoes (Yukon Gold or Russet work best), cut into about 1/4-inch wide sticks
3 tsp. Dragon’s Breath spice
2 tbsp. olive oil (plus a little extra for greasing the pan)
Instructions
Preheat the oven to 400°F.
Spread a drop of oil over a large foil-lined baking pan.
Place washed and cut potatoes in a large bowl and pour very hot tap water over the top, covering the potatoes by about an inch. Let the potatoes sit in the water for 10 minutes.
Drain the potatoes and dry them well with a towel. If using paper towels, you will need quite a lot.
Rinse and dry the bowl and fill with the dried potatoes. Add the olive oil and the Dragon’s Breath spice to the bowl, tossing well until potatoes are coated.
Spread the potato mixture on the baking sheet, pouring any leftover spice from the bowl on top of the potatoes. Make sure each potato is directly on the pan.
Bake the potatoes in the middle rack of the oven for 12 minutes. Flip the potatoes and cook for an additional 12 minutes, or until they have reached your desired level of crispiness.
Let cool, add extra seasoning if desired and transfer to a bowl.
