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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Pacific Rim Potatoes

Serves 4 servings

Originally aired

INGREDIENTS
  • 4 large Russet potatoes, each cut lengthwise into 10 wedges
  • 2 tablespoons EVOO - Extra Virgin Olive Oil, enough to coat the potatoes
  • 1 teaspoon Chinese Five-Spice powder
  • 1 tablespoon grill seasoning
  • 1/2 cup Hoisin sauce
  • 1/2 cup ketchup
PREPARATION

Preheat oven to 400F.

Place a large baking sheet in the oven to get nice and hot.

Toss cut potatoes, EVOO, five-spice powder and grill seasoning together in a large bowl.

Carefully take the hot baking sheet out of the oven, transfer the potatoes to it and put it back in the oven. Cook until crispy and cooked through making sure to toss around a few times, about 40 minutes.

While the potatoes are cooking, mix the hoisin sauce and ketchup together in a small bowl and serve alongside the finished fries as a dipping sauce.

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