We all know french fries aren't really diet, right?
Okay, but I've got a recipe that makes them way less guilty and they still taste great!
This recipe calls for baking, not frying, the potatoes.
Served with a Portobello Mushroom on Herb Greens (for me)
Served with Trader Joe's Battered Halibut and Herb Greens (for hubby)
Seasoned Bistro French Fries (adapted from Epicurious)
4 medium russet potatoes
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced finely
1/4 cup parmesan cheese, finely grated
coarse salt (I use kosher salt) to taste
freshly ground black pepper to taste
cayenne pepper to taste
Preheat oven to 425 degrees F.
Cut potatoes into 1/3 inch slices.
Rinse and pat dry potato slices.
Combine potatoes and canola oil in large bowl.
Toss to make sure potatoes are completely coated in oil.
Arrange oil-coated potatoes onto baking sheet.
Bake for about 40 to 60 minutes, until potatoes turn golden brown.
I remove the potatoes from the oven every 10 minutes and turn to prevent them from sticking.
While the potatoes are baking, combine the parsley, garlic, parmesan cheese, salt, black pepper and cayenne pepper.
Once potatoes have just turned golden brown, remove from oven and sprinkle seasonings over potatoes.
Return seasoned potatoes to oven for just about 5 minutes.
Remove from oven to cool. Serve. Enjoy.
This serves 2-4, depending on appetite.
A few tips: don't subsitute the russet potatoes or the canola oil.
Russet potatoes are especially suited for fries and canola oil doesn't burn too easily at high temps.
The seasonings may be changed according to your taste.
Try different cheeses and spices (or none).
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