You Want Fries with That...?
Crinkle Cut Ore-Ida french fries. My husband loves crinkle cut fries. Always has and always will. But, on a bright note, his new favorite frozen crinkle cut french fry happens to be organic and by Alexia, which has a lot less junk in it.
David's love of frozen french fries could have something to do with the suspended state of childhood he lives in most of the time.
But, me, not so much—I don't love frozen fries. But I do love french fries. Homemade french fries. Pomme frites.
With a side of garlic aioli, Heinz organic ketchup or gremolata (chopped parsley, garlic and lemon zest).
A generous sprinkling of coarse salt and a few grinds of fresh black pepper.
Crispy. Salty.
Just the thought makes me swoon.
But most restaurants and fast food chains serve frozen fries. Not fresh cut.
And while they might taste good, they aren't that good for you. (Ore-Ida's ingredients include potatoes, vegetable oil [palm, sunflower, cottonseed, soybean, and/or canola], salt, dextrose, disodium dihydrogen pyrophosphate, annatto [vegetable color] and Alexia's ingredients include organic potatoes, organic canola oil, and/or organic sunflower oil and/or organic safflower oil, organic concentrated apple juice, sea salt, citric acid.)
So, if you're going to eat frozen fries, which ones do you think you should have?
I choose neither because I make oven baked fries at home with russet potatoes (or sweet potatoes) and these may just change your mind about making homemade fries, which, by the way, David likes too. They're super simple, fresh and unbelievably delicious!
In about an hour, you can go from craving french fries to eating them. And I promise you that you and your family will eat these...very often!
Oven Baked Fries with Gremolata
The Cowgirl Gourmet
For a nice and healthy change, use sweet potatoes...but without the gremolata.
Print Recipe
Serves 3-4
3 russet potatoes, large
2 Tablespoons EVOO, plus 1 teaspoon for the baking sheet
1/2 tsp. salt
Preheat the oven to 440 degrees.
Cut each potato lengthwise into 1/3" slices, then slice again into smaller strips (keeping in mind to try and cut them all about the same size so they cook evenly).
Place all the sliced potatoes in a gallon size ziploc bag and add the evoo and salt. Zip the bag leaving air in the bag and toss to coat well.
Pour 1 teaspoon evoo on the baking sheet and, using your fingers, grease to coat the entire surface area.
Place baking sheet in the oven and allow to cook for about 45-50 minutes. Using a metal spatula, flip each potato after 25 minutes and rotate the baking sheet as well. Continue baking until the fries are golden and crisp, another 20-25 minutes.
When the fries are finished cooking, place them on a large plate and sprinkle liberally with gremolata, if desired.
Gremolata
This is an Italian accompaniment that is traditionally served over meats, but I love it sprinkled on top of oven baked fries!
1/4 cup Italian parsley, chopped
3-4 garlic cloves, minced
Zest of 1 lemon
Mix parsley, garlic and lemon zest together.
David's love of frozen french fries could have something to do with the suspended state of childhood he lives in most of the time.
But, me, not so much—I don't love frozen fries. But I do love french fries. Homemade french fries. Pomme frites.
With a side of garlic aioli, Heinz organic ketchup or gremolata (chopped parsley, garlic and lemon zest).
A generous sprinkling of coarse salt and a few grinds of fresh black pepper.
Crispy. Salty.
Just the thought makes me swoon.
But most restaurants and fast food chains serve frozen fries. Not fresh cut.
And while they might taste good, they aren't that good for you. (Ore-Ida's ingredients include potatoes, vegetable oil [palm, sunflower, cottonseed, soybean, and/or canola], salt, dextrose, disodium dihydrogen pyrophosphate, annatto [vegetable color] and Alexia's ingredients include organic potatoes, organic canola oil, and/or organic sunflower oil and/or organic safflower oil, organic concentrated apple juice, sea salt, citric acid.)
So, if you're going to eat frozen fries, which ones do you think you should have?
I choose neither because I make oven baked fries at home with russet potatoes (or sweet potatoes) and these may just change your mind about making homemade fries, which, by the way, David likes too. They're super simple, fresh and unbelievably delicious!
In about an hour, you can go from craving french fries to eating them. And I promise you that you and your family will eat these...very often!
Oven Baked Fries with Gremolata
The Cowgirl Gourmet
For a nice and healthy change, use sweet potatoes...but without the gremolata.
Print Recipe
Serves 3-4
3 russet potatoes, large
2 Tablespoons EVOO, plus 1 teaspoon for the baking sheet
1/2 tsp. salt
Preheat the oven to 440 degrees.
Cut each potato lengthwise into 1/3" slices, then slice again into smaller strips (keeping in mind to try and cut them all about the same size so they cook evenly).
Place all the sliced potatoes in a gallon size ziploc bag and add the evoo and salt. Zip the bag leaving air in the bag and toss to coat well.
Pour 1 teaspoon evoo on the baking sheet and, using your fingers, grease to coat the entire surface area.
Place potatoes on the baking sheet and spread them out in a single layer.
Place baking sheet in the oven and allow to cook for about 45-50 minutes. Using a metal spatula, flip each potato after 25 minutes and rotate the baking sheet as well. Continue baking until the fries are golden and crisp, another 20-25 minutes.
When the fries are finished cooking, place them on a large plate and sprinkle liberally with gremolata, if desired.
Gremolata
This is an Italian accompaniment that is traditionally served over meats, but I love it sprinkled on top of oven baked fries!
1/4 cup Italian parsley, chopped
3-4 garlic cloves, minced
Zest of 1 lemon
Mix parsley, garlic and lemon zest together.
.JPG)
Comments