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
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
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.
One Year Ago Today: Frothy Whipped Berry Parfait
Two Years Ago Today: Ten Favorite Desserts
Three Years Ago Today: Lamb and Feta Patties with Red Pepper Relish
Four Years Ago Today: Orangery Pine Nut Tart