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Playing Vivian Howard’s Okra Oven Fries

From Deep Run Roots: Stories and Recipes from My Corner of the South


  • 1 pound okra (20 to 25), split or quartered lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 10 turns of the pepper mill or 1/4 teaspoon black pepper


Serves: 4


Preheat your oven to 400 degrees Fahrenheit. In a medium bowl, toss the okra with the olive oil, coriander, salt and black pepper. Spread the okra onto your largest baking pan or two pans if necessary. What’s important is that the okra have plenty of room to spread out. If they are all piled on top of one another, they will steam, not roast.

Slide the pan onto the middle rack of your oven. After 10 minutes, toss the okra gently with a spatula and rotate your pans if you are using two. Cook an additional 10 to 15 minutes. When the okra is done, it will be brown and crispy in a lot of places but shouldn’t smell burned. Serve warm or at room temperature as a snack.

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