Monday, November 07, 2005
Potatoes don’t have to be fried to taste good
Not all fries are created equal. Some get their taste from deep frying, which makes them delicious but high in fat. Others get their taste from the oven, where they get crispy without as much fat. To make oven fries that rival the fried version, start with starchy potatoes like russets then cut them into wedges or sticks and don’t crowd them on the baking sheet.
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Crispy Potato Wedges
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
4 large baking potatoes
Preheat oven to 400 degrees. In a bowl, combine cheese, salt, garlic powder, oregano and paprika. Line a baking sheet with aluminum foil. Cut each potato into eight wedges; place on foil. Coat wedges with nonstick cooking spray. Sprinkle with cheese mixture. Bake until tender, about 30 minutes, turning occasionally. Makes 8 servings.
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Tangy Baked Fries
4 baking potatoes, peeled and cut into 1/4-inch thick fries
3 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons spicy brown mustard
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees. In a large bowl, stir together the olive oil, lime juice, garlic, red pepper, cayenne pepper, chili powder, mustard, and pepper. Add the potatoes; stir until evenly coated. Arrange fries in a single layer on a large baking sheet. Bake for 20 minutes. Turn the fries over and bake until crispy and browned, about 10 to 15 additional minutes. Makes 4 servings.
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Oven Roasted Potatoes
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
4 large baking potatoes, peeled and cubed
Preheat oven to 475 degrees. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, red pepper, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast until tender, about 20 to 30 minutes, turning occasionally. Makes 4 servings.
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Pantry Pointers
When purchasing potatoes, look for ones that are smooth, unblemished, and have relatively few eyes. Potatoes that are wrinkled, sprouting, or have dark spots they are past their prime. Store potatoes in a cool, dark, dry place.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com