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August 27, 2013 17 Comments

Baked Carrot and Potato Fries {Perfectly Seasoned}

Baked Carrot and Potato FriesWe make these all. the. time. They are a simple and fun side dish that goes great with barbecue chicken, pork chops, chicken nuggets, burgers or fish. Sometimes I use the same seasoning on sweet potatoes fries. It works just as well.

My friend Alberta made sweet potato fries for me once and she seasoned them with things I had never considered using on baked fries. They were delicious. I was in love. No more Plain Jane fries around here. The best part is they are so tasty my kids don’t even worry about the fact that they are eating carrots and/or sweet potatoes. he he he

Serve with these recipes

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5.0 from 3 reviews
Baked Carrot and Potato Fries {Perfectly Seasoned}
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
A healthy alternative to eating french fries. Feel free to adjust amounts of different seasonings, you really can't mess these up! The corn starch adds just a little more crispy-ness to the fries but can be left out.
Author: Maria
Recipe type: Side Dish
Serves: 6
Ingredients
  • 3-4 potatoes, cut french fry style
  • 4-5 large carrots, cut french fry style
  • ¼-1/3 cup canola, vegetable or olive oil (amount will depend on how many veggies you cut up. It should be enought 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
  • ¼ tsp garlic powder
  • ¼ tsp oregano
  • ¼ tsp onion powder
  • 1 tbsp corn starch (optional)
  • a few shakes of creole seasoning if you like a touch of heat
Instructions
  1. Preheat oven to 425
  2. Place cut potatoes and carrots in a large bowl or in a large Ziploc bag
  3. Add all other ingredients and massage with your hand until every piece is well coated
  4. Dump onto a large bar pan (a cookie sheet that has edges)
  5. Bake for 10 minutes
  6. Stir and flip everything around and then cook for another 10 minutes
  7. Sometimes I put them under the broiler for a couple more minutes to give them a little more char. 🙂 Do whatever makes you happy!
3.2.1255

 

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Gluten Free, Healthy Recipes, Recipes, Side Dishes, Vegetable Side Dishes
Baked Carrot and Potato Fries, baked carrots, baked carrots and potato fries, baked carrots and potatoes, Baked Fries, Carrots, Easy Side Dish, Healthy, Kid Pleaser, oven-baked carrot and potato fries, Potatoes, Vegetable
17 Comments

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17 Comments

  1. Nichole

    September 5, 2013 at 9:28 pm

    I made these tonight for dinner. YUM!

    to Nichole" aria-label='reply to this comment to Nichole'>reply to this comment
    • Maria

      September 5, 2013 at 10:20 pm

      I am so glad! We love them at our house!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. Amy

    October 8, 2013 at 7:53 pm

    I’m gonna try them tonight. Do you put foil on your cookie sheet??

    to Amy" aria-label='reply to this comment to Amy'>reply to this comment
    • Maria

      October 8, 2013 at 8:39 pm

      I don’t use foil on mine, but you can, it would make clean-up a breeze! However, it might be hard to stir them around without tearing the foil.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Denise | Sweet Peas & Saffron

    September 18, 2015 at 11:31 am

    These look absolutely delicious! I always need simple and easy side dish ideas and this looks just perfect 🙂

    to Denise | Sweet Peas & Saffron" aria-label='reply to this comment to Denise | Sweet Peas & Saffron'>reply to this comment
  4. Kimberly @ The Daring Gourmet

    September 18, 2015 at 2:16 pm

    Such a great idea, these sound delicious!

    to Kimberly @ The Daring Gourmet" aria-label='reply to this comment to Kimberly @ The Daring Gourmet'>reply to this comment
  5. Amanda | The Chunky Chef

    September 18, 2015 at 9:04 pm

    I LOVE the idea of using carrots mixed in with the potatoes… the flavor and nutrition are great!

    to Amanda | The Chunky Chef" aria-label='reply to this comment to Amanda | The Chunky Chef'>reply to this comment
  6. Valerie | From Valerie's Kitchen

    September 18, 2015 at 9:43 pm

    Love this idea! I do baked fried all the time but never thought about adding carrots. So fall!

    to Valerie | From Valerie's Kitchen" aria-label='reply to this comment to Valerie | From Valerie's Kitchen'>reply to this comment
  7. Cookin Canuck

    September 19, 2015 at 11:05 am

    Oh my, these look so good! They would be perfect for snacking or to serve alongside a pork roast.

    to Cookin Canuck" aria-label='reply to this comment to Cookin Canuck'>reply to this comment
  8. Dorothy at Shockingly Delicious

    September 20, 2015 at 10:24 am

    Simply love this idea of a mix of root vegetables!

    to Dorothy at Shockingly Delicious" aria-label='reply to this comment to Dorothy at Shockingly Delicious'>reply to this comment
  9. Kristyn

    September 21, 2015 at 8:24 pm

    Yum! Such a yummy, kid-friendly (and adult-friendly) side dish! 🙂

    to Kristyn" aria-label='reply to this comment to Kristyn'>reply to this comment
  10. Khushi Malik

    November 12, 2020 at 6:53 pm

    Loved the spice mix, I did add more as I like the abundant flavor. I would like to ask, however, that some of them were still not soft enough. Someone mentioned foil paper in the comments, that somehow baked better than its sans counter part. I did bake them for a couple extra minutes. I reckon it’s to do with the different oven settings. Any thoughts on this would be very helpful.
    Thanks for the great recipe!

    to Khushi Malik" aria-label='reply to this comment to Khushi Malik'>reply to this comment
    • Maria

      February 16, 2021 at 11:51 am

      I’m sorry to hear that they weren’t quite done. I would try cutting them smaller next time or cooking them longer or at a higher temperature. So glad that you like the spice flavoring. They are one of our favorite recipes.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  11. Khushi Malik

    November 12, 2020 at 6:53 pm

    Loved the spice mix, I did add more as I like the abundant flavor. I would like to ask, however, that some of them were still not soft enough. Someone mentioned foil paper in the comments, that somehow baked better than its sans counter part. I did bake them for a couple extra minutes. I reckon it’s to do with the different oven settings. Any thoughts on this would be very helpful.

    Thanks for the great recipe! 🙂

    to Khushi Malik" aria-label='reply to this comment to Khushi Malik'>reply to this comment
    • Maria

      February 13, 2021 at 1:33 pm

      Definitely could have been differences in oven. I would suggest adding 10 degrees next time you make them in our oven. Another option would be to cook a little longer. I also like to put them under the broiler for a minute when they are done cooking to get a little more crisp.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. Rebecca Hindman

    February 11, 2021 at 11:24 am

    This is one of my all-time favorite ways to roast veggies. The spices really take it up a notch. I use it on heirloom carrots and most often on sweet potatoes–it makes the best sweet potato fries! #febgiveaway

    to Rebecca Hindman" aria-label='reply to this comment to Rebecca Hindman'>reply to this comment
    • Maria

      February 13, 2021 at 12:48 pm

      I feel the same way! I need to start making these more often, it’s been a while. Thanks for reminding me how much I love them.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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