Oven Potato Fries/Wedges
4 large baking potatoes, rinsed and scrubbed
4 Tbs Roasted Garlic olive oil OR 4 Tbs olive oil and 1 tps minced garlic
1/2 tsp black pepper
1/2 tsp dried rosemary
1/2 tsp oregano
1/2 tsp thyme
2 Tbs grated Parmesan cheese
1 1/2 tsp salt
Cut your potatoes to desired thickness. If you want to peel them and go with more traditional fries, go ahead, but I personally went with wedges: Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 to 6 equally sized wedges.
Place the potatoes into a mixing bowl with ice water and let them soak for half an hour. This will create a crispiness. If you want softer potatoes, skip this step.
Make you to pat the wedges dry before mixing them with the remaining ingredients.
I just tossed them into a tupperware container and shook them up with all the the dry ingredients first, then added the oil and shook it again. Any method of mixing should be fine, I just found this to coat everything pretty evenly.
Preheat the oven to 400 degrees.
On a large cooking sheet coated in tin foil, arrange the wedges evenly.
Bake the potatoes for 30 to 35 minutes or until desired crispiness.
Eat the crap out of them.
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