Ingredients

• 4 large russet potatoes , peeled and cut into 1/4-inch-thick fries
• 0.25 cups vegetable oil
• 0.25 cups tomato-vegetable juice cocktail
• 1 tablespoon chili powder
• 2 teaspoons dried onion granules
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon white sugar
• 1 tablespoon salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
2. 2 Fill a large bowl with cold water; add potatoes and soak 10 minutes.
3. 3 Whisk oil, vegetable juice cocktail, chili powder, onion granules, ground cumin, garlic powder, cayenne pepper, sugar, and salt together in a large bowl.
4. 4 Drain potatoes and pat dry with paper towels; toss with oil mixture until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes; flip fries. Continue baking until browned and crispy, about 20 minutes more.

Nutrition per serving