When writing about food I imagine it will be things that are new or unusual (or with sugar) that people would find most interested. However as I was making a large batch of homemade fries this week with the last of our winter root cellar potatoes (I’ll add during a sloppy, cold rain/snow/hail storm) it was brought to my attention how delicious they were, so much better than any other fries and why doesn’t everyone make their own? Well, I don’t know why everyone doesn’t make their own (maybe they do) other than perhaps they don’t think to do so or realize how effortless (and delicious) they are.
So please forgive this simple fare. If you make these all the time you can give me a cyber High 5 for also being in the ‘from scratch’ potato fry club. If you haven’t made fries this way then perhaps you’ll try or remember when in a time pinch with an ample supply of potatoes that this is a great way to use them!
Home Oven Fries
You can make this recipe with whatever size and type potatoes you have on hand. For this cut, larger potatoes are easier since they are eaten like fries.
· 4-5 larger size potatoes (Russet, Yukon Gold, Yellow, White)
· 1-2 tablespoons olive oil
· Salt and pepper to taste
1. Preheat the oven to 400 degrees.
2. Scrub potatoes. Slice potatoes into fries. I usually cut the potato in half lengthwise and then cut the size wedges I desire lengthwise from each half. If using a very large potato, you can also slice the wedge in half lengthwise to create an easily edible size.
3. In a large bowl, toss potatoes in 1-2 tablespoons olive oil and ample salt and pepper. The potatoes should all be thinly coated but not dripping with oil.
4. Place potatoes in a single layer on a cookie sheet (I usually cook them on a Silpat or foiled lined cookie sheet). Cook until done (about 25 minutes), turning once or twice during cooking to allow a golden-brown crust to form on the potatoes. They’ll develop a delicious crunch on the outside and soft inside.