Showing posts with label baked sides. Show all posts
Showing posts with label baked sides. Show all posts

Garlic and Herb Potato Wedges


So, I LOVE french fries. It's gotten to the point where I have to eat only at Mexican restaurants to avoid these grease-heavy jewels, because they are everywhere. I'm starting to suspect that substituting them with deep fried tortillas isn't helping my case.

Regardless.

Tim asked me to make him fries to go with his cheeseburger, and it's been ions since I've made these. I don't think I've ever blogged them, either *any of my readers are welcome to correct the latter statement*. They're like that one thing that you've made out to be so big in your mind that you avoid it like the plague, for...well...ever.

Turns out I was making a huge deal out of nothing again.



These are effortlessly so divine. I love Arby's, but I think these blow their potato wedges out of the water. I hope you enjoy them as much as we did!

Ingredients (for 2):
  • 4 medium red potatoes
  • 3 tablespoons olive oil
  • Garlic salt
  • Freshly ground pepper
  • Dried seasonings (oregano, parsley, basil, etc.)
Directions:
  • Wash and pat dry potatoes
  • Preheat oven to 425 degrees F
  • Cut into 1/8th's
  • Pour olive oil into a bowl. Place all sliced potatoes into the bowl and, using your hands, gently toss with oil.
  • Place on a baking sheet. Top with salt, pepper and seasonings
  • Bake about 45 minutes, flipping about 30 minutes through. But like I always say, keep an eye on them. Every oven is different, and some will cook quicker than others.
Love and wedges,

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Sweet Potato Fries (Baked)


I ain't Southern. We've talked about this. It's pretty old news. In fact, I'm going back to the homeland (California) this weekend! I'm going to walk my dog, my mom's going to braid my hair, and my dad's going to take me to Rodeo Drive and buy me diamonds.

Which of those two things are true? Actually, only the middle one is true. Max walks me.


I wuv him.

Anyway, I finally broke down and made sweet potato fries. I was completely against this new fad-fries are not supposed to be sweet. They are supposed to be salty, deep fried, and dipped in highly-processed ketchup. God bless 'merica.

Regardless, Tim has always been a big fan. And if you haven't noticed, I haven't been around much. That's because I haven't been cooking much, and poor Tim has been begging me for a decent meal.

And this is it.

Ingredients (serves 2):
  • 2 large sweet potatoes, peeled
  • Olive oil
  • Fresh sea salt
  • Fresh ground pepper
  • Garlic salt
  • Corn starch
Directions:
  • Cut off both ends of both potatoes (the pointier part).
  • Cut into fry-shaped cubes. I didn't do steak fries, but used the typical fast food fry shape as my example. But really, no one cares that much what they look like.
  • Soak in ice cold water for a few hours. This helps release the starch, and gives your fries a better chance of being crispy.
  • After soaking, preheat oven to 450 degrees.
  • In a large bag, combine sea salt, pepper, garlic salt and corn starch. There's no set measurements for this; just enough to lightly coat the potatoes. I will say, though, that the corn starch is supposed to be the main character.
  • Throw the potatoes in the bag, seal and shake.
  • Place on baking sheet, spacing generously. If they're touching, or if there are too many in one batch, they'll steam and they won't be crispy.
  • Drizzle olive oil over all fries. I put about 1/8 teaspoon (est.) on each fry and then brushed it lightly with a basting brush to ensure it was evenly coated.
  • Baked at 450 for about 20-25 minutes. Try not to open the oven, but keep the oven light on so you can see the fries and keep an eye on them.
  • After the top looks generally crispy, take them out and using a spatula, flip them.
  • Bake for another 15 minutes (or so). Fries should be crispy but not burnt.
I made these with grilled chicken nuggets. Just chop up a chicken breast, season with salt and pepper, and throw them on the George Foreman until cooked thoroughly. Serve with honey mustard.

Love and bein' Southern, y'all,

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