Roma Kerr
Photo by Roma Kerr. Displayed is the paprika option.
Prep time: 5-10m
Cooking time: 1h
Whip up these oven fries in less time than it will take you to do your Latin homework. You can choose either the paprika or garlic & rosemary option. Both are equally delicious and simple. The fries refrigerate well too, so you can stretch them over several meals, or microwave them with some cheese and chili flakes for lunch (then add a dollop of cream cheese).
Ingredients:
One potato per person, peeled or scrubbed.
(The following amounts are for three potatoes)
1t paprika
⅛ t sriracha. Note: The fries work without sriracha if you have really good paprika and potatoes, but I’ve found that mostly it needs sriracha to speed it up a bit.
3 T vegetable oil
OR
2 cloves of garlic, crushed or finely chopped
2 t chopped fresh rosemary or 1t of dried rosemary
3T vegetable oil
Directions
Preheat oven to 350°F. Chop up the potatoes into one inch by one inch chunks, give or take. Toss in an oven or casserole dish with the other ingredients until the potatoes are covered. Put in the oven and bake for about 60 minutes. You may have to adjust this time to suit your oven. Crank the temperature up into orbit for the last ten minutes if you want them to be extra crispy ( orbit is ~415°F). Remove from the oven and serve immediately. Season to taste with salt and pepper, or dip in mayonnaise.
You can also cut your potatoes up into large wedges, or smaller squares. You will just have to adjust your cooking time (keep an eye on them).
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