Crispy adobo fries made with potatoes, either roasted or using an air fryer! Just 3 ingredients and done in 30 minutes!

Close up of roasted adobo potato fries with cracked salt and pepper.

Why You Will Love This Adobo Potato Fries


  • 😋 Crispy on the outside, soft on the inside – the ultimate fry texture without any hassle.
  • 🌟 Packed with flavor from the delicious adobo seasoning.
  • ⏱️ Quick and easy to make, even for beginners.
  • 🥔 We’re using ingredients that you likely already have in your kitchen.
  • 🍽️ Versatile vegan and gluten-free side dish that pairs well with any meal.
  • 🏈 The perfect game night snacks, or for any party! This is the essential recipe to pair with any of my Oil-Free Vegan Mayonnaise!

Ingredients

Ingredients of adobo potato fries with labels: potatoes, adobo seasoning, vegetable oil, salt, and pepper.
  • Potatoes: Use starchy, floury potatoes for the best result. Varieties like Russett potatoes (in the US), or Maris Piper (in the UK) are the best for this! Some people also like using Yukon gold so feel free to experiment to find the one you like the most!
  • Adobo Seasoning: The flavorful blend that gives the fries a unique and savory kick.
    • I’ve included a homemade adobo seasoning all the way down in the recipe card for those who are interested! You only need 3-4 spices (excluding salt and pepper) so this might be worth a try!
  • Vegetable Oil: Helps achieve that perfect crrrrrispy texture. You can use the good old olive oil or sunflower oil for a more neutral flavor.
  • Salt and Pepper (optional): The cherry on top, to adjust the saltiness and the heat level of the adobo fries!

First Up, All About Adobo

What is Adobo?

Adobo means different things in different parts of the world. In the Caribbean, adobo is both a dry spice mix (like what I use here in this adobo potatoes) and a marinade. In Spain and Mexico, it is also a marinade while in the Philippines, it’s more like a stew. If you’d like to learn more, I recommend checking out this article by Bon Appetit.

Adobo is great for marinating tofu and veggies like potatoes, eggplants, and bell peppers. Potatoes are especially popular for soaking up the delicious adobo flavors, which is why this roasted potatoes recipe!

Roasted adobo potatoes in a small frying basket, taken straight on.

What is Adobo Seasoning Made Of?

Adobo seasoning is usually a mix of garlic powder, oregano, salt, and pepper. I’ve also included turmeric and onion powder in my recipe for extra depth, while some other versions might add paprika and/or cumin.

Is Adobo Seasoning Healthy?

Since adobo seasoning is basically a spice mix, it is relatively healthy since spices are rich in antioxidants and only contain minimal calories. However, watch out for additional preservatives and additives when using store-bought ones.

Adobo potato fries roasted with an oven, served on a white plate on top of a wooden plank.

With store-bought adobo, brands tend to include a lot of salt so it’s best to make a homemade blend since you can then control the salt level. And just to clear things up, adobo typically does not contain MSG, nor it is a type of MSG. MSG is a flavor enhancer while adobo is just a spice mix.

Step-by-step Instructions

Preheat your oven to 375°F (190°C). For air fryer instructions, see below.

Wash your potatoes and pat them dry. Cut them into 0.4-inch (1 cm) thick slices without peeling the skin, then cut into fries.

Lay your fries on a kitchen towel/paper towel and wrap them to dry. Do NOT skip this step as potatoes release water after they are cut.

In a large bowl, combine the dried potatoes with oil and adobo seasoning. Toss until evenly coated.

Spread the fries in a single layer on a lined baking sheet. Ensure they don’t touch to avoid sogginess. Bake for 20 minutes.

Turn up the heat to 425°F (210°C). Bake for 10-15 more minutes until brown and crispy, watching closely to prevent burning.

Take the oven fries out of the oven, then taste and adjust with salt and pepper if needed. Serve immediately while they’re hot!

Can I make Air Fryer Adobo Potatoes instead of baking?

Yes, you can! In fact, I find that using an air fryer results in crispier fries although it doesn’t fit as many fries as an oven.

Air fry in a single layer at 380°F (195°C) for 10-12 minutes. Toss them around then cook for an additional 5-10 minutes until the adobo fries are golden and crispy. If they are not that crispy yet, air fry them longer in 1-2 minute increments. Repeat with the other batches.

Just before serving, you might want to reheat all of them in the air fryer for 1-2 minutes (no need to place them in a single layer here) to re-crisp the fries from the earlier batches that were getting cold.

Air fryer adobo potatoes in a mini frying basket lined with baking paper.

The Secret to Crispy Fries

  • Remove moisture. You want to dry your potatoes as much as you can, both after washing the whole potato, and after cutting them up into potato fries (before seasoning)
  • Double baking. Ever heard of double-fried fries? Ever wondered why they’re so good? Exactly because they’re double-fried!
    • The first time we bake our fries at a lower temperature, we’re letting it cook. And then, we bake them at a higher temperature to crisp them up!

These are my top 2 tricks to make crispy fries without too much of a hassle. If you’d like to go all in to make the crispiest fries ever, I recommend checking out this article by The Kitchen and experimenting yourself to see which other tricks are worth doing!

Air fryer adobo fries with mayo on a white plate, with a yellow napkin underneath.

Top Tips

  • Leave the potato skin on. The skin is the most nutritious part of potatoes and you’re saving yourself time from having to peel them away!
  • Cut your fries to a similar size to ensure even cooking.
  • Spread the fries in a single layer so they have ample room to crisp up instead of getting soggy!
    • Do NOT stack two baking sheets in the oven. The potatoes in the bottom baking sheet will get soggy this way since the hot air doesn’t have ample room to circulate.
Roasted adobo fries on a baking sheet looking crisp and delicious.

Serving Suggestions

As always, any great fries have to be accompanied by great dipping sauce! Try my Black Pepper Aioli, BBQ Mayo Sauce, or my Smoked Paprika Aioli for more Spanish flavor. If you like things spicy, this also goes well with my Calabrian Chili Aioli, Tandoori Mayonnaise, or my Sambal Aioli!

And if you want to jazz this up and make loaded fries, I bet you would like my Korean Loaded Fries recipe!

Adobo air fryer fries on a white plate on top of a wooden plank, with vegan mayo in the middle.

Storage and Reheating Instructions



Storage: French fries taste best when they’re fresh and hot, so I recommend making a new batch each time. However, if you do have leftovers, refrigerate for up to 3 days. To reheat, see below.

You can reheat your adobo fries in two ways:

  • Oven Reheating: Place in a preheated 400°F (200°C) oven for 5-10 minutes.
  • Stovetop: Reheat on medium to high heat for 3-5 minutes until crispy.
Close-up of adobo fries inside a frying basket lined with baking sheet.

FAQs

Nope you don’t! I find that the fries will caramelize and turn brown on the side that touches the baking sheet, and it will brown and crisp up on the side that faces up. So nope you can skip this step!

No, adobo is a spice mix while MSG is a flavor enhancer.

No. Adobo seasoning typically consists of garlic, oregano, salt, and pepper, while taco seasoning usually combines chili powder, cumin, paprika, garlic and onion powder. Adobo usually looks more creme/yellow while taco seasoning is usually red.

Two frying baskets containing adobo French fries on top of a wooden serving plank.

Want More Tasty but Easy Side Dishes?

Then check out either my Caramelized Mushroom and Onions, my Pita Garlic Bread Chips, or my Garlic Bread (using Regular Sliced Bread) recipe!

Adobo Potato Fries (Roasted or Air Fryer)

Closeup of roasted adobo potato fries.
Crispy adobo fries made with potatoes, either roasted or using an air fryer! Just 3 ingredients and done in 30 minutes!
Jem @ The Fruity Jem
Prep Time 10 minutes
Cook Time 30 minutes
Serving Size 4 servings

Ingredients

  • 4 to 6 large potatoes (about 2 pounds, 900 grams)
  • 2 Tablespoon adobo seasoning
  • 1 Tablespoon vegetable oil
  • salt and pepper to serve (optional)

If Making Homemade Adobo (Optional)

  • 1 teaspoon salt
  • 3 Tablespoons garlic powder
  • 1 Tablespoon onion powder (or sub with garlic powder)
  • ¼ teaspoon turmeric
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper

Instructions

  • Preheat your oven to 375°F (190°C).
  • Wash your potatoes and pat them dry. Then without peeling the skin, first cut into potato slice of 0.4 inch (1 cm) thick. Then cut each potato slice into fries.
  • Lay your fries on a kitchen towel, then wrap the towel around your fries to dry your fries. Do NOT skip this step since the potatoes release a bit of water when you cut them open.
  • In a large bowl, combine the dried potatoes with oil and adobo seasoning. Toss until everything is evenly coated.
    You can either shake them around or use your hands to mix everything. I find that mixing them using a spoon doesn't work that well so refrain from doing this.

Method 1: Oven Baked Fries

  • To a lined baking sheet, spread the fries in a single layer. You do NOT want the fries to be touching so they have ample room to crisp up instead of getting soggy. Bake for 20 minutes.
  • Then turn up the heat to 425°F (210°C). Bake further for 10-15 minutes until brown and crispy, keeping an eye so they don't burn. The exact time varies depending on the size of the fries and the potato variety.
  • Once you get the desired crispiness, taste and adjust with salt and pepper if needed. Then serve immediately when they're hot!

Method 2: Air Fryer Fries

  • Air fry in a single layer at 380°F (195°C) for 10-12 minutes. Toss them around then cook for an additional 5-10 minutes until the adobo fries are golden and crispy. If they are not that crispy yet, air fry them longer in 1-2 minute increments. Repeat with the other batches.
  • Just before serving, you might want to reheat all of them in the air fryer for 1-2 minutes (no need to place them in a single layer here) to re-crisp the fries from the earlier batches that were getting cold.
  • Once you get the desired crispiness, taste and adjust with salt and pepper if needed. Then serve immediately when they're hot!

Notes

Top Tips
  • You definitely want to dry your potatoes as much as you can, both after washing the whole potato, and after cutting them up into potato fries (before seasoning). Removing moisture is the secret to getting crispy potatoes!
  • Spread the fries in a single layer so they have ample room to crisp up instead of getting soggy!
  • Do NOT stack two baking sheets in the oven. The potates in the bottom baking sheet will get soggy this way since the hot air doesn’t have ample room to circulate.
Storage Notes
  • Fries are best served while fresh and still hot, so I recommend making a fresh batch every time. However, in the unlikely event that you have leftovers, store them in the fridge for up to 3 days.
  • To reheat, you have 2 options:
    • Oven Reheating: In a preheated 400°F (200°C) oven for 5-10 minutes.
    • Stovetop: Reheat on medium to high heat for 3-5 minutes until they crisp up again.

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Recipe Rating




One Comment

  1. 5 stars
    Why have I never thought of using adobo in my fries like this?? Also, this recipe turned out super crisp. Will definitely remake!