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Website: Recipes for Health by Martha Rose Shulman
Oven Fries
Page: www.nytimes.com/2010/02/17/health/nutrition/17recipehealth.html?ref=potatoes
| Course Type: Sides
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Recipe Reviews
kateq from annapolis, md
This technique is brilliant! How simple to start the fries on a truly hot pan in a truly hot oven--but what a difference it makes. Instead of a whole pot of oil, a tablespoon or two of olive oil. And the variations are endless. I've tried adding a little garlic powder to the bowl before tossing the fries, sprinkling them with some finely grated parmesan when loosening the fries from the foil just before putting them back in the oven for the last few minutes. Herbs, spices--all sorts of things can be added to these delicious fries.
(edited 12th October 2012) (0) comment (0) useful
southerncooker from Boomer, NC
The key to these crispy oven baked fries is to have your oven at 500 and preheat it and the pan you're going to put the potato wedges on while you prep the ingredients. Not many ingredients to prep as you just need to slice up your sweet and waxy potatoes. The recipe leaves the peelings on but I don't care for sweet potato peelings so I peeled mine. Next you mix the wedges up in a bowl with olive oil and salt. Once you add the potatoes to the hot pan it says you should hear a sizzle and I did. The oven is then reduced to 450 and in about 25 minutes you have the perfect fries. I loved them.
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