Forget for a moment that you're now looking at a partially eaten plate of food. My dinner to be exact. I got so excited about the sweet potato Cowboy Fries and the fact that after dishing up 10 other people, there was still enough left for me that I forgot to take a pre-noshing picture.
I'm a simple gal who likes fries. And salad. And deer steak. With a side of organic ketchup.
Getting simpler by the moment too.
I don't know why we started calling these "Cowboy Fries"; we're not cowboys, don't own a horse, and only eat on the trail if we're lost and stumble upon a huckleberry bush. I "swagbucked" Cowboy Fries and came up with several recipes that look nothing like mine. That said, it would be weird to change the name now, so unless I'm threatened with a copyright lawsuit, the name stays.
Besides, I'm much too lazy to come up with another name now.☺
~Spicy Cowboy Fries~
4 Tb. grated Parmesan cheese (in the can)
1 t. ground cumin
1 t. sea salt
1 t. paprika
1 t. chili powder
1 t. chipotle chili powder
1/2 t. onion powder
1/2 t. garlic powder
Mix ingredients together.
Use or store in a sealed bag in the refrigerator.
This is enough to season 2 cookie sheets full of fries.
To make fries: Cut potatoes (regular or sweet) into wedges or fry strips and place in large bowl. Drizzle with olive oil making sure all the potatoes are covered.
Sprinkle with seasonings; stir to coat.
Place on cookie sheets and bake in a preheated 450F. oven for 30-40 minutes, depending on size. If you like them on the crispy side, it may take a little longer.
*I've used this on roasted veggies, as a barbecue rub (without the Parmesan), and to season green tomatoes before frying. If you want to cool down the spice a little, decrease or leave out the chipotle powder.