I know it’s been a while since I posted a food recipe! My FeastUrEyes blog has been out of commission (if you haven’t noticed). I made the switch to this blog to simplify my life. So, side note, if you were subscribed to FeastUrEyes, I lost you! So subscribe to this one :o)
Potatoes get a bad rap…poor little guys. They really aren’t bad for you! They are starchy, yes, but in moderation they’re fine! The reason they get a bad name, is because people usually eat them fried or doused in oil!
There’s nothing like a good french fry. Am I right? Stew and I made these one night and became instantly obsessed. They are just as crispy and flavorful as those naughty french fries we know and love but without the guilt! And to top it off, they’re super easy to make! I’ve even used this same method with sweet potatoes. I sprinkle those with some cinnamon which is amazing! I promise this recipe will replace any french fry recipe you’ve used in the past!
I start by cutting up the russet potatoes and soaking them in cold water for a few minutes. This removes some of the excess starch. Then, I take them out and spread them in an even layer on a kitchen towel. I roll it up like a jelly roll. They need to be very dry so they crisp up, so let them sit in that towel while you vacuum the house or feed the baby (in my case)!
Spread them on a cookie sheet, drizzle oil, salt, and pepper. Mix well with your hands. Spread them in an even layer so they’re each laying flat on a side. Pop them in the oven. Flip halfway through the cooking time. Remember to make sure they are laying flat on one of their sides.
Once they’re browned and crispy, take them out. Sprinkle them with a little more salt and pepper, if you’d like, while they’re hot. Dish them up and gobble them down with a big helping of ketchup!
No Fry French Fries
Serves 2-4 depending on the size of the potatoes
2 Russet Potatoes, cleaned and peeled
1 1/2 Tbsp olive oil
3/4 tsp salt
1/2 tsp pepper
Preheat the oven to 450°F. Clean and peel the potatoes. Cut them into matchsticks. Soak them in a bowl of cold water for 5 minutes. This removes some of the excess starch. Spread them in an even layer on a kitchen towel. Roll it up like a jelly roll to dry the potatoes. Spread them in an even layer so they’re each laying flat on a side on a cookie sheet. Drizzle with olive oil, salt, and pepper. Mix well with your hands. Bake for 25 minutes. Make sure to flip occasionally during the cooking time, and make sure they are laying flat on one of their sides. Once they are browned and crisp, remove from the oven. Sprinkle with some sea salt to taste.