I like eating potatoes. I really do. They’re my ultimate comfort food and my quiet indulgence. Just think about it – is there any other food that undergoes similar transformation during cooking as potato does? It goes from unattractive, to say the least, covered with dirt bulb to golden, crispy fries, silky smooth mashed potatoes, or thin and delicate chips. Spectacular, isn’t it? It can play the star role as in potato galette, potato salad or this Spanish tortilla but it is also perfectly happy in less prominent roles. Cauliflower or sauerkraut soup wouldn’t be the same without few potatoes adding substance and comfort to it, right?
Do you know this moment when you’re in a restaurant/diner and they ask if you want fries or salad with your burger? For a split second I think I should say salad and then nonchalant Fries are fine comes out of my mouth. Every.Single.Time.
Sometimes I just need a fix. Something that will satisfy my craving but won’t make me feel (too) bad. Well, this is it. Baked fries. This recipe makes enough for 3 to 4 reasonable portions. But just between you and me? I could easily eat (almost) all of it..
Recipe was adapted from Ellie Krieger
- 3 large potatoes (OR 5 medium)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Preheat oven to 450°F.
- Peel (or just clean well) and cut potatoes into 1/4-1/2 inch strips.
- Toss cut potatoes into 1 gallon Ziploc bag.
- Add olive oil and salt*. Seal the bag and toss potatoes until you can see they’re coated in oil and salt.
- Line baking sheet with parchment paper.
- Spread the potato fries in a single layer.
- Bake for ~35 minutes, until golden.
*You may add other spices or shredded cheese to make them even better.
Yield: 3-4 portions
Nutritional Info (when divided into 3 portions): Cal 364, Prot 7g, Carb 64g, Fat 10g, Fiber 8g