21
Apr
08

Fries Day

Today my husband called to let me know he’d be late coming home from work. Meetings. I decided O and I were definitely going to need something to keep us occupied and our tummies content until our man of the house made it home for dinner. We found this recipe on epicurious.com and improvised by adding a couple glugs of worcestershire sauce and a squirt of BBQ sauce to our bowl of oil. Yum!! We also believe in salt and peppering our oil mixture, instead of sprinkling after the fact. Also, remember to dab off the extra oil after they’re finished baking. If they aren’t crispy enough, just set your oven to broil for a few minutes…but watch it closely! It would be a shame to burn all those beautiful fries!

Ingredients:

  • Nonstick vegetable oil spray (we used vegetable oil)
  • 2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- 1/3-inch wedges (all we had were red potatoes)
  • 2 tablespoons canola oil

Preparation:

Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with canola oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.

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6 Responses to “Fries Day”


  1. April 21, 2008 at 3:49 pm

    Very similar to the fries I make, except I add a bit of onion powder to the salt and pepper. It gives it a naughty junk-food taste.

  2. April 22, 2008 at 5:46 am

    Mmm, I love fries and am always looking for ways to make them yummier (and healthier!) I like to make potato wedges with a mixture of olive oil, rosemary and parmesan cheese on them (salt and pepper are a given, of course).

  3. 3 Rishat Muhametshin
    April 22, 2008 at 5:51 am

    What does it mean – “worcheshire”?

  4. April 22, 2008 at 7:01 am

    Worcestershire Sauce can be bought pre-made, or you can use a recipe like this one to make it at home:

    Emeril’s Worcestershire Sauce

    Ingredients
    1-1/2 tsp olive oil
    1 medium onion, chopped
    1 Jalapeno chile, stemmed and chopped
    2 cup distilled white vinegar
    1 -1/2 cups light corn syrup
    1 cup water
    1/2 lemon, peel and white pith removed, coarsely chopped
    2 tbsp prepared white horseradish
    1 1/2 tbsp packed, chopped and drained anchovy fillets
    2 large garlic cloves, chopped
    1 tsp salt
    3/4 tsp ground black pepper
    Large pinch of ground cloves

    Instructions
    Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

    Or process in boiling water bath 10 to 15 minutes.

  5. April 22, 2008 at 12:53 pm

    They were spectacular even cold and a little squishy when I finally arrived home to scavenge the leftovers.

  6. 6 Rishat Muhametshin
    April 22, 2008 at 9:35 pm

    Now I realize that Worcestershire is a shire in England. First time I read wrong. Very interesting and complex recipe, don’t you think so? I think, using oven always makes a cooking process last long.


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