Crispy Baked Carrot Fries (along with traditional potato fries) are the perfect side dish to any meal! Serve them with a delicious chipotle mayo dipping sauce that keeps you coming back for more!
What is it about spring and Easter that makes you want to eat carrots? I love raw baby carrots any time of the year, but for some reason I feel like carrots must be on the table for Easter dinner. Maybe it’s just years of influence from the Easter Bunny. 🙂
This year, I thought it would be fun to try something different and go with Baked Carrot Fries. They are mildly sweet and wonderfully crispy. Since they are baked and not fried, it’s a healthier option, too!
And just because I’m an equal opportunity fry lover, I made both carrot and potato fries. This recipe hits all the profiles-salty, sweet and spicy (from the chipotle mayo dipping sauce.)
For the baked fries, you’ll just need potatoes, carrots, oil, salt and cornstarch. This is a small recipe that’s enough for 2-3 people, so if you’re feeding a family, you’ll want to double or triple it. If you’re planning on making baked carrot fries as a side for lunch, you should make this Spicy Chipotle Chicken Wrap to go along with them.
To make the chipotle mayo dipping sauce (which you definitely should not skip) you just need three ingredients: mayonnaise, adobo sauce and fresh lime juice.
Start by cutting the carrots and potatoes into equal sized sticks. Be as consistent as possible with your cuts so they cook evenly. I prefer to leave the skins on my potatoes for tastier baked fries. You can read how to cut carrots here if you’re unsure about your knife skills. But don’t worry, they don’t need to be perfect.
In a large bowl, toss the carrots and potatoes with oil, salt and cornstarch until evenly coated.
Place the fries on a baking sheet lined with parchment paper and spread them out so they aren’t overlapping at all.
Bake at 400 degrees, flipping the fries over halfway through the cooking time.
While the fries are baking, whisk together the chipotle mayo dipping sauce and set in bowl. Serve the baked carrot fries while they are hot from the oven.
Crispy Baked Carrot and Potato Fries
For the Baked Fries:
- 2 large carrots
- 2 medium russet potatoes
- 2 tbsp oil
- 1 ½ tbsp cornstarch
- ½ tsp salt
For the Chipotle Mayo:
- 3 tbsp mayonnaise
- 1 tbsp adobo sauce from a can of chipotles in adobo or use 1 tsp of chipotle powder
- 2 tsp lime juice
- Pre-heat your oven to 400 F. Move the rack to the top of the oven. Line a large baking sheet with parchment paper. Set aside.
- Wash and/or peel your carrots and potatoes. Cut the carrots in half into two equally long chunks, then cut each chunk into planks and then sticks. Cut the potatoes into sticks as well.
- In a large bowl or a plastic freezer bag, add the carrots and potatoes and toss with the olive oil, then add the salt and cornstarch and toss again until every fry is coated.
- Dump the coated fries onto the prepared baking sheet and spread out evenly so the fries aren’t touching or overlapping.
- Transfer the pan to the oven and cook for 15 minutes on the top rack, then remove the pan and flip each fry before cooking for another 15 minutes or until evenly browned and crispy.
- While the fries are in the oven, whisk together the mayonnaise, adobo sauce, and lime juice in a small bowl and set aside.
- Serve the fries alongside the chipotle mayo and enjoy while still hot!
Don’t forget to pin these Baked Carrot Fries for later!