Thai Spiced Baked French Fries

by Marla on July 29, 2011 · 62 comments

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Baked sweet potato and russet french fry for Alexia Blogger contest
Guess what? My Thai Spiced French Fries have made it to the Alexia Foods  top four in the semi finals of the Reinvent a Classic blogger contest. That means you can vote for them to become the next fry flavor to hit the stores in 2013. You can cast a vote every day (one time per 24 hour period) from now until March, 30th 2012. Each and every vote counts!

Go ahead and click over to their Facebook page to vote & then come back to get the recipe to make them yourself…..


This Spiced French Fries in Reinvent a Classic

Buddha Head piggy bank with red berries

If you don’t believe me how good these fries are then ask the Buddha above and the little girl in my pink ski jacket below (She came running downstairs in 90˚ weather modeling it.)

Girl with brown hair in Jet Set ski jacket

There were a few things for certain when it came to my contest entry. I knew I wanted to use sweet potatoes and I wanted a unique flavor twist. The Thai spice adds lots of flavor. I also knew I wanted julienne cut fries because those are best for dipping.

Baked sweet potato and russet french fry for Alexia Blogger contest Around here we really like to dip. Ketchup works, so does aioli. We are not too picky. Do you like to dip?

Baked sweet potato and russet french fry for Alexia Blogger contest

I asked the folks at Alexia if I could submit an entry for a “mixed bag” meaning a blend of half sweet potatoes and half russets. That was not allowed, so I needed to do that at home. I suggest you do too – as both potatoes make very good baked french fries……the russets were very tasty and they crisp up well.

Baked sweet potato and russet french fry for Alexia Blogger contest

Although I was very tempted to submit my recipe for Indian Spice Baked Sweet Potato Fries with Curry Aioli (which by the way are outstanding.) My husband and I talked out our strategy and decided perhaps the flavor of a yellow curry was not broad enough. People have a love/hate relationship with that spice.

Marla Meridith photo of cinnamon sticks

The Thai red curry spice blend seems to suit more palates. We enjoy the one that comes in a little jar by Thai Kitchen. This paste has aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis. I added a dash of cinnamon, a little bit more ginger and some lime juice to brighten up the flavor a bit more.

Baked sweet potato and russet french fry for Alexia Blogger contest

Have you ever cooked with Thai red curry paste before? If so, what do you do like to make with it?

Thai Spiced Baked French Fries

Rating: 51

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 servings

Thai Spiced Baked French Fries


  • 2 large Sweet Potatoes -or- 2 large Russet Potatoes, cut into julienne strips
  • 2 tablespoons Peanut Oil, Sunflower or Canola Oil
  • 1 tablespoon Lime Juice
  • 2 teaspoons Thai Red Curry Paste
  • 1/2 teaspoon Soy Sauce
  • 1 teaspoon Brown Sugar
  • 1/2 teaspoon dried Cilantro
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon ground Ginger
  • 1/8 tsp ground Cinnamon
  • Optional Garnish
  • cracked Black Pepper before serving
  • sprinkle of fresh or dried Cilantro


  • Pre heat your oven to 425°F. Line a baking sheet with parchment or silpat. Combine the oil, lime juice, Thai paste, soy sauce, sugar, seasonings and spices in a large bowl. Coat sweet potatoes (or russets) with the mixture. Lay them in a single layer and bake for about 30-35 minutes flipping each fry 15 minutes into baking time.
  • Notes
  • I don’t want to get too specific on the measurement of spices & seasonings used for this recipe as you can adjust to taste.
  • Use russet or sweet potatoes. A combo of both would be wonderful too.
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You can check out more of my posts from the Alexia Challenge


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