Two-Tone Oven Fries
May 8, 2009
Going on vacation always makes me a little insane. Leading up to departure it suddenly becomes very important to clean the apartment, even though we’re not going to be here for 10 days. As if petty thieves really care about pristine shower tiles that I scrubbed with a toothbrush and a fresh box of Arm & Hammer in the fridge.
Grocery shopping is off the table, making that fridge with the fresh box of Arm & Hammer the most insane part of the week before vacation. No, instead of grocery shopping I’ll just use up what I have.
And that’s how I ended up eating lightly buttered hamburger buns for breakfast this week. So you can imagine I wanted some real food to accompany the frozen chicken breasts stuffed with broccoli and “cheddar” we had slated for our last pre-vacation supper. The bag of frozen peas that has lived in the back of our freezer since the Pea Soup Disaster of ’08 last spring (that’s a whole other blog post) just wasn’t going to cut it, so I had Jeff do a market run and pick up some potatoes for oven fries.
We have a bag of fries described as “super” by their manufacturer in our freezer, but now that we’ve got these oven fries on our radar, they just don’t cut it.
Seriously, these fries take about seven minutes of extra effort and are about a million times better than anything that comes out of your freezer. You may as well just throw out whatever frozen fries you have right now. Once you make these you’ll have no need for them ever again.
I noticed that the book this came out of, Vegetarian Comfort Food, is a scant ninety-nine cents on chapters.indigo.ca. If you’re a vegetarian — I’m looking at you and you — this is a great book to have in your library.
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Two-Tone Oven Fries
Adapted from Vegetarian Comfort Food
Serves 4 or me and Jeff
Ingredients:
2 tablespoons vegetable oil
1/2 teaspoon chili powder
1/2 teaspoon salt
1 large clove garlic, crushed
1 large sweet potato, peeled and cut into 1/4 x 3 inch pieces
3 medium potatoes, scrubbed and cut into 1/4 x 3 inch pieces
Method:
1. Preheat oven to 400F.
2. Combine the oil, chili powder, salt and garlic into a large bowl. As you cut the potatoes into fries gradually stir them into this mixture.
3. Spread fries out on a large cookie sheet in one layer. Make sure fries aren’t too crowded.
4. Bake for about 30 minutes, turning half way through. Use a sturdy spatula to loosen them and flip them over.
5. Serve with ketchup and mayo.
May 8, 2009 at 10:02 am
Love it.
I love ALL those ingredients of awesome.
May 9, 2009 at 12:11 pm
[...] technically I am sitting in my kitchen with an un-packed suitcase, clothes everywhere and another lightly buttered hamburger bun. But by the time you read this we’ll be tripping around Reykjavik feasting on skyr and minke [...]
May 10, 2009 at 8:02 pm
Have you been to School and Bakery Cafe? They do a neat potato/sweet potato hashbrown. I posted about my brunch: http://whatsonmyplate.wordpress.com/2009/04/04/school-bakery-cafe/
worth checking out…
May 18, 2009 at 8:13 am
I love School! We had brunch there just once, when it first opened. I wrote about it here: http://amandalaird.wordpress.com/2009/03/08/eating-at-school/. Perhaps it’s time for another visit.
May 26, 2009 at 4:24 pm
I love sweet potato fries and found a recipe that makes them even more realistic and fry-like! You basically boil the sliced up fries before you bake them. You can check it out here: http://stephchows.blogspot.com/2009/03/healthy-shoestring-sweet-potato-fries.html It makes the texture 100 times better!
May 26, 2009 at 4:28 pm
These fries are amazing in every way, but they can get a little, shall we say flaccid? Yours look like they stand up a little better. I’ll have to try them out! And yes, the fry dip is swoon-worthy.