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Baked Carrot and Potato Fries (Perfectly Seasoned)


from Reallifedinner blog

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  • 3-4 potatoes, cut french fry style
  • 4-5 large carrots, cut french fry style
  • 1/4-1/3 cup canola, vegetable or olive oil (amount will depend on how many veggies you cut up. It should be enough that everything is coated and there is still a small amount standing in the bottom of your bowl)
  • 1 squirt yellow mustard (about a tsp)
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp onion powder
  • 1 tbsp corn starch (optional)
  • a few shakes of creole seasoning if you like a touch of heat


Servings 6
Adapted from


Step 1

Preheat oven to 425
Place cut potatoes and carrots in a large bowl or in a large Ziploc bag
Add all other ingredients and massage with your hand until every piece is well coated
Dump onto a large bar pan (a cookie sheet that has edges)
Bake for 10 minutes
Stir and flip everything around and then cook for another 10 minutes


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