Alexia Fry Challenge – Kickin’ Barbecue Style French Fries

Alexia Barbecue French FriesFor the past few weeks you’ve watched as I’ve sacrificed my hips to try out different fry recipes. This research was all part of the Alexia “Reinvent a Classic” Fry Challenge. After much thought, calories, and consideration, I finally settled on a fry / spice combination that totally fits where I’m from… the BBQ heartland, Kansas City.

The inspiration for these fries comes from our favorite barbecue restaurant, Oklahoma Joe’s. They have the most amazing fries which are tossed with their rib rub. My husband makes some pretty awesome ribs with his own special rub, so I decided to take some elements of his rib rub to create a seasoning mix for some fries.

The end result are some julienne cut fries made with Idaho russet potatoes. A zesty kick, a hint of sweet and full of flavor, these fries are so addicting. I hope you enjoy them!

Keep an eye on Alexia Foods for updates on all the submissions for the Reinvent a Classic Fry Challenge.

Recipe: Kickin’ Barbecue Style French Fries

  • 2 pounds fries,  Julienne style made from Idaho Russet Potatoes
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon white pepper
  • 1 ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 Tablespoon Olive Oil
  1. Whisk together all seasonings in a small bowl.
  2. Place cut potatoes in a large Ziploc bag. Drizzle with olive oil.
  3. Pour seasoning mixture over top and seal tightly. Shake until seasoning mixture is distributed evenly throughout and fries are covered.
  4. Bake in a preheated 425 degree oven for 20 minutes or until crispy.
This is a sponsored post for Alexia Foods. I was compensated for my time and ingredients. All opinions are my own.
I’m entering this in the Tidy Mom I’m Lovin’ It Roundup!

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Comments

  1. Angie says

    I tried these tonight and I’m really sorry to say … was disappointed. I had such high hopes! I followed the recipe and cooking instructions exactly. We found them too spicy (a personal taste thing that could be modified if I ever try them again), but they were soft and didn’t crisp up. Some of them ended up mushy but burnt. I wondered when I saw the brown sugar in the recipe, and was worried that they might burn.
    Any suggestions for how I might avoid this if I try the recipe again in the future?

  2. mia says

    These fries were WONDERFUL. I did not use fresh fries, but that did not matter. I Loved the spicyness of them. When I used barbeque sauce, it just intensified the flavor. My daughter ate these and she normally only eats McDonalds fries!

  3. Kayleigh says

    I tried three and loved them. At first I didn’t have white pepper so I used black instead and worked fine. I have been using frozen French fries and shaking them with the mixture in a bag then transfer to a cookie sheet and bake. I love these!

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