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Thursday, June 6, 2013

Spicy Oven Fries


                                        Today's thought for the day can be found  here.

From the kitchen of One Perfect Bite...Our neighbors were celebrating a special anniversary tonight, so I walked my whisk and skillet down the hill to make dinner for their crew. When you are removed from the day to day feeding of a family, you forget just how much food four teenage boys can consume in a single seating. Fortunately, potatoes and ground beef were in ample supply, so no one went hungry, but I must tell you that the boys went through 3 trays of potatoes, 2 pounds worth of sloppy Joes and a good-sized watermelon before they pushed their chairs away from the table. If you find yourself in a situation where you are cooking for a gang,  you might want to keep these potatoes in mind. The recipe comes from Bon Appetit and it is a preparation that defines simplicity. Unpeeled potatoes are cut into wedges, tossed in a seasoned oil and baked. The spices are nicely balanced and the finished potatoes, while more like roasted than fried potatoes, have great flavor. I let mine cook for an extra 5 minutes to insure all the surfaces would be crisp. This is a nice substitute for French-fried potatoes. Here is how they are made.

Spicy Oven Fries...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3 russet potatoes (about 1-1/2 lb.), unpeeled, each cut lengthwise into 8 wedges
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
Kosher salt, freshly ground pepper

Directions:
1) Preheat oven to 450 degrees F.
2) Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
3) Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes. Yield: 4 servings.

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22 comments :

Ginny said...

YUM! Pinned it!

Merisi said...

Oven fries, with skin, are my favorite way to eat potatoes. I shall try your spice mix next time I prepare them. Thank you for sharing the recipe!

I love the warm image of four boys devouring a perfect dinner prepared by you! There is nothing more satisfying than cooking for grateful youngsters, isn't it? In my experience, they all appreciate good home cooking.



Jeannie Tay said...

I have to feed 3 boys at home every day so I do know how much they can eat lol! Recipes like this are always welcomed as they are relatively easy and affordable!

GLENDA CHILDERS said...

Wow ... those boys must have loved your food. It must be a full time job for their mom to keep them full.

You are a sweet neighbor.

Fondly,
Glenda

Happier Than a Pig in Mud said...

I love roasted potatoes Mary, these sound great:@)

Debbie said...

Great recipe Mary!!! Love spicy food!

Alessandra said...

I mostly do my fries in the oven now, and I like them spicy too, so this is good for me :-).

Ciao
Alessandra

Sugar et al said...

I can never grow tired of potatoes. And if they turn into delicious fries as these ones, that too in an oven, gives me every reason to dig in. This recipe is a keeper!

Tanna at The Brick Street Bungalow said...

My kind of spicing!! ;) And, roasted trumps fried in my books any day! blessings ~ tanna

Jenn S said...

Wow! My nephew is hitting the teenage years and my sister tells me how much he consumes.. I can only imagine how much four would eat!! lol I'll stick with my three cats, they eat plenty as it is!
The fries look perfect! Love oven fries... Okay, I love all fries!!

Big Dude said...

Seems as though I can never get roasted wedges just right so I will give this recipe a try - I think they should work well on the grill too.

Kim G. said...

It really is my king of fries... And Mary, you should try with smoked paprika, it's really delicious!

spidercamp said...

Hi Mary! When I do oven potatoes, I always parboil them first, because if I don't, they either end up taking forever to cook, and/or they don't cook evenly.

But I tend to use red or gold potatoes, and I'm wondering if using russet somehow means you can skip the parboil? I don't cook with russet much at all, so am unfamiliar with the differences.

Thanks in advance if you (or anyone) have time to address this, and I completely understand if you don't! Thanks as always for all the great dinners you have helped me make for my friends. :)

Mary Bergfeld said...

Spidercamp, I couldn't figure out how to respond to you in google+, so I'll have to answer here. You may have better luck with russet potatoes. I pick potatoes of the same size and then cut them into equal sized wedges. I bake them on very high heat for about 30 minutes, but I turn them halfway through the baking process.I never have a problem. Equal size and single layers are the key. Blessings...Mary

David said...

Mary, I love potatoes 'fried' this way. You really seem to appreciate a bit of spice...a little 'bite' with your recipes. I for one really like food that 'pops'! Take Care, Big Daddy Dave

kitchen flavours said...

Potatoes are a favourite in my house too! There would usually be no leftovers!
Thanks for sharing!

A Paix√£o da Isa said...

humm adoro batatas no forno e estas elas estao 5* adorei bjs

Mr. & Mrs. P said...

These fries look gorgeous!!!! YUM!

spidercamp said...

Thanks so much Mary - I'll try that next time!

Joanne said...

I love the seasoning on these fries!

Anita - Recipe with Pictures said...

Oh yeah potatoes that we can eat guilt free. I love them. I have to try it with your spices. hmmmm they look so good

Rambling Tart said...

Having grown up in a house full of ravenous boys, this post made me laugh. :-) Gosh, they can eat!! I love the sounds of these fries and will be making them when I get home from camping. :-)

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