Smoky Wedge Fries with a Spiced Ketchup are on the menu today and I’m not complaining one bit!
Thomas and I easily go through a bottle of Crushed Red Pepper flakes on a bi-monthly basis. We like spicy food, and it goes on literally everything!
Being one to never shy away from a challenge, when McCormick filled me in on smoking spices as a trend this year, I was all over it! Clearly my first inclination was to go with the most used spice ever – Crushed Red Pepper. As I said before, we put red pepper flakes on just about everything! And now that I know how to smoke spices, the possibilities are endless!! You could easily add this to your Kopanisti or on some chicken skewers or you could make these epic Smoky Wedge Fries and go to town with a side of homemade ketchup!! Basically anything that would lend itself to a smoky flavor is fair game!!!
And get this – smoking your own spices at home isn’t even as scary as it might sound! Check out the images below for a really easy peek into the world of homemade smoked spices and get cooking and hop on over to YouTube for a great tutorial!!! Smoking spices and herbs deepens their flavor which adds an incredible level of richness to meals and cocktails!! For more delicious recipes using homemade smoked spices, check out FlavorForecast.com!
Smoky Wedge Fries
- 4 Russet Potatoes cut into wedges
- ½ cup olive oil
- ½ teaspoon McCormick garlic powder
- ½ teaspoon smoked McCormick crushed red pepper flakes recipe below
- Kosher salt
For the Smoked Red Pepper flakes
- Spread 1 cup fine mesquite wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small baking rack on top of wood chips. Spread 2 tablespoons McCormick crushed red pepper flakes in small shallow disposable aluminum pan or foil muffin baking cup. Place pan on rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Smoke 30 minutes. Turn heat off. Let stand 1 hour or until cooled.
For the Wedge Fries
- Preheat oven to 450 degrees.
- Place the potato wedges, olive oil and spices in a zip top bag and shake to combine. Reserve the extra smoked McCormick crushed red pepper flakes for another use. Transfer the potatoes a sil-pat lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 25-30 minutes, flipping once, until evenly baked and golden brown.
- Serve with ketchup