Home fries
Since these potatoes don't need peeling, this is a quick and easy recipe that can be customized. Making French fries at home is difficult and these are a great substitute.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large bowl |
| Non-stick baking sheet |
| Ingredients |
|---|
| 3 russet potatoes, scrubbed |
| 1/2 teaspoon coarse salt |
| 1/2 teaspoon garlic powder |
| 1/4 teaspoon pepper |
| 1 - 2 tablespoons chopped rosemary |
| 1 tablespoon olive or vegetable oil |
| Variations |
|---|
| • Use fingerling or waxy potatoes. |
| • Use oregano or thyme, fresh or dried. |
| • Use other spices like chili, taco, or curry powder. |
| Storage |
|---|
| • These are best eaten hot out of the oven but can be covered and refrigerated for 3 - 4 days and added to a stir fry or reheated in the oven. |
| Instructions |
|---|
| • Preheat oven to 425º. |
| • Cut the potatoes in half lenthwise. Cut those pieces into thirds lengthwise or quarters if they large. See picture below. Put the potatoes in a large bowl. |
| • Add the remaining ingredients and mix well. |
| • Spray the baking sheet with a non-stick product if you don't have a non-stick baking sheet or brush with oil. Put the potatoes on the baking sheet facing the same direction. See picture below. |
| • Cook the potatoes for 10 minutes. Remove the pan from the oven. Turn the potatoes to the other side in order to brown both sides. The potatoes should be facing the opposite direction now. The direction doesn't actually matter it's just a way of knowing if the potatoes have all been turned. Cook another 10 minutes. |
| • Serve immediately. |
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