Adobo fries

My adobo fries is not just a game night dish; it’s a flavor-packed experience. Crispy fries 🍟 and the rich and savory flavors of adobo seasoning! Imagine the perfect balance of crispy exteriors and tender interiors, all coated with the bold essence of adobo.

I know, I know, I am supposed to be writing about healthy wholesome food that nourishes you from the inside out. But I warned you: not without losing the small pleasures, like FRIES! 🫶😍🍟. Plus we have an excuse – game night is soon upon us and there’s an American football Brit in this household (that’s Dave not me 😆).

What you’ll love about this recipe

We don’t need the Superbowl as an excuse either for these adobo fries though. They are coated with lovely olive oil and baked, the best version of fries ever! What is adobo flavor?Smoky, sweet and mildly spicy, these fries are an indulgence but barely so.

1. Flavor house: Adobo fries bring together the crispy satisfaction of traditional fries with the bold and savory flavors of adobo seasoning. The result is mouthwatering and perfectly balances the familiar and the exotic.
2. Texture addiction and more : Crispy on the outside with a rich adobo seasoning, these fries are a deliciously addictive treat.
3. Easy to make: Plus, they’re easy to make and a crowd-pleaser for gatherings or game nights.
4. Versatile: Serve with any cuisine, the flavors are a global melting pot.
5. Chip and dip: Pair with a variety of dips for family and friends nights-in, they will become your new favorite.
6. Vegan and gluten free: although, do watch out for seasoning labels, they sometimes may contain gluten. And avoid egg based mayo dips if you are looking to serve as a vegan combo.

A dash of history: Adobo and its origins

Adobo is a versatile and globally appreciated culinary concept. Originating in Spain, the term “adobo” refers to a marinade or seasoning used to enhance the flavor of meats. As Spanish explorers traversed the world, they brought this technique to various cultures, leading to diverse interpretations.

In Mexico, adobo typically involves a rich blend of chili peppers, vinegar, and spices. Spanish adobo incorporates paprika, oregano, and vinegar. Filipino adobo often features soy sauce, vinegar, garlic, and various spices, creating a savory and slightly tangy profile.

Most weeks I gravitate towards Mexican flavors, I feel they speak to my soul, it’s the smokiness that does it for me. Now, let’s infuse these global flavors into a classic favorite – fries, Mexican style!

Watch how to make mexican style adobo fries

Ingredients you’ll need

• Potatoes – I used Maris Piper, in the UK they are the best choice for chips (fries), they are guaranteed to give you a tasty crunch on the outside and a light and fluffy interior. You can use Russet or Yukon Gold potatoes as alternatives.
• Adobo seasoning – you can always make your own homemade adobo seasoning if you like. In the UK, it’s not easy to find store bought, but I ordered online from a lovely spice blending business known and awarded for their small batch gourmet spice blends. (Not sponsored by them by the way, just a great choice for unique mixes). Blend of Paprika, Chipotle, Onion and Garlic.
• Olive oil – yes, I use extra virgin olive oil even on my fries.
• Salt and black pepper to taste – optional. In fact I did not need to add any salt because the spice blend already has salt.

How to make adobo fries (step-by-step)

Pro Tips

• Cut the potatoes in even slices and then even thickness, they will bake and crisp up uniformly.
• Give the raw fries a good pat dry with paper towels to aid crispiness and avoid soggy fries.
• If you do add salt, don’t add it until the last 5 minutes. Test one of the potato fries, add a little sprinkle of sea salt and crunch of fresh black pepper and give the tray a little shake. Although I didn’t need to add any salt because my seasoning had salt already.

What to serve with adobo fries

• Aioli Dip – I served my adobo fries with a zingy adobo aioli that took on even more of the adobo seasoning flavors and a kick with some crushed chili flakes. Exquisite combo!
• Lavish Parmesan shavings (although not suitable for vegetarians or vegans anymore) on the oven hot fries. Or any other grated cheese of your liking for cheesy adobo fries!
• Serve next to my Grilled chicken supreme and a simple green salad or a fresh salsa, for the ultimate indulgence. You can even use the seasoning for the chicken: chicken adobo! Yum!
• Or if you have a little more time at the weekend, you don’t want to miss this juicy flavourful Buttermilk Chicken Burger with avocado dressing.
• For a fruity twist, why not try my Al Pastor tacos, filled with slow cooked tender pork shoulder and topped with a pineapple salsa.

variations and substitutions

• VEGAN: This recipe is suitable if you are looking for a vegan option, just make sure to avoid egg based mayo dips if you are looking to serve as a vegan combo.
• The whole point of these fries, is the adobo flavors, but there are certainly a variety of adobo blends out-there, if you really have no way of getting adobo seasoning, Cajun seasoning is the closest.
• Boil baby new potatoes, drain, smash lightly, toss in olive oil in a skillet or frying pan until nicely golden and with crispy laced edges. Sprinkle generously with the adobo seasoning, drizzle with your favorite dressing and voila! Tasty side dish sorted! You’re welcome 😂!
• For a more nutritious option, replace the potato fries with sweet potato fries, these will diminish further any traces of guilt you may be feeling LOL 🤣 !

Storage tips and what to do with leftovers

Adobo fries are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or an air fryer for optimal crispiness if you want.

But for best use of leftovers, add them in an omelette or hash for breakfast or brunch the next day.

Make ahead and freeze : double up the batch and freeze half. Just spread them in a single layer and wrap in an airtight plastic bag, storing in the freezer. When ready to bake, bake from frozen for 25 minutes or until nicely golden.

The crispy exterior with the rich adobo seasoning and creamy fluffy inside, make these fries a deliciously addictive treat. Plus, they’re easy to make and a crowd-pleaser for gatherings or game nights. Happy oven frying my lovelies 😊!

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recipe FAQ

Adobo fries recipe

Flossie

Smoky, sweet and mildly spicy, with crispy exterior and a fluffy interior, these adobo fries are an indulgence.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish, Snack

Cuisine American

Servings 4

Equipment

• 1 oven tray lined with baking paper
• 1 large bowl for mixing the fries with seasonings and oil
• 1 knife
• 1 Chopping board

Ingredients

  

• 6 Maris Piper potatoes
• 20 g 2 tbsp adobo seasoning
• 2 tbsp olive oil
• Salt and pepper to taste optional

Instructions

 

Preheat the Oven:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Potatoes:

• Wash and peel the Maris Piper potatoes.
• Cut them into evenly sized fries, ensuring they’re not too thick for optimal crispiness.

Seasoning:

• In a large bowl, toss the fries with adobo seasoning and olive oil until evenly coated.

Baking:

• Spread the seasoned fries in a single layer on the baking sheet, making sure they aren’t crowded to ensure crispiness..
• Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.

Season to Perfection:

• If desired, once out of the oven sprinkle with salt and freshly ground black pepper to taste.

Serve and Enjoy:

• Serve the Adobo Fries hot, perhaps with a side of your favorite dipping sauce!

Video

Notes

Cut the potatoes in even slices and then even thickness (approximately 1/3 of an inch or just under 1 cm), they will bake and crisp up uniformly.

Give the raw fries a good pat dry with paper towels to aid crispiness and avoid soggy fries.

If you do add salt, don’t add it until the last 5 minutes. Test one of the potato fries, add a little sprinkle of sea salt and crunch of fresh black pepper and give the tray a little shake. Although I didn’t need to add any salt because my seasoning had salt already.

Keyword adobo seasoning, game night food, party food

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