Today’s blog touts Oven-Baked Fries. There are many great ways to make these. You can use parsnips; you can use yams; you can use sweet potatoes. For today’s lunch for the two of us, I used two medium russet or “baking” potatoes. So let’s go! Click once on each photo to expand it and watch me at work!
Peel and slice each potato lengthwise into quarters, and then halve each quarter lengthwise. How many is that? If you guessed “eighths,” you’re well on your way to winning today’s math prize! Plunge the potato slices into ice water, chilling them 15-to-20 min.
Preheat oven to 475 deg. F. Drain potato slices well, blotting with a paper towel. In a medium mixing bowl, combine 2 tbsp. cooking oil, generous grindings of coarse salt and pepper, 1/2 tsp. garlic powder, and ¼ tsp. dried, crumbled rosemary (or any dried herb of your choice) for each large potato. Set aside.
Add potato slices to seasoned oil, mixing to coat well (I find that clean hands work better than a spoon for this job). Lay potatoes in a single layer on a parchment-covered baking sheet. With oven rack in center setting, bake potatoes 35 min. or until golden and crisp, turning over with a lifter midway through baking. These fries are delicious!
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| Chill potato slices in ice-water bath. |
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| Blot dry; lightly coat with seasoned oil. |
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| Bake until golden and crisp. |
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