Baked Home Fries

Hey guys so this week I have a simple and savory recipe for you all. Yes, it’s baked, well technically roasted, but you know what I mean. These home fries are definitely my family’s favorite side dish I make hands down because #1 they’re french fry addicts and #2 they come out just as crispy as regular fried fries do, but much tastier. The secret to making delicious fries is NOT actually frying them, but playing around with spice combinations to get a great flavor and roasting them at a high temperature to get that much desired crispiness. I know a lot of people are against potatoes because they’re starchy, but they’re actually a great form of nutrients. They’re chock full of potassium, which gives you lots of energy, Vitamin C, which boosts your immune system, and fiber, which is great for the gut. Since these nutrients are mainly found in the skin of the potato, I never peel my potatoes I just give them a liberally rinse and pat them dry to get off any dirt. I urge you please DO NOT fear regular old potatoes! They’re a good food, easy to find, and quite cheap compared to other fresh produce. So, here I have for you the quickest side dish ever that can be added to virtually any meal with tons of flavor and non of the fat from frying or butter from classic roasted potatoes.

Happy and healthy eating,

Bri

 

Ingredients:

  • 4-5  medium sized potatoes, such as Yukon Gold or Russet
  • 3-4 tbsp of olive or avocado oil
  •  1 tbsp garlic powder
  • 1 tsp black pepper
  • 1/2 tbsp rosemary
  • 1/2 tbsp thyme

*Side note: I don’t measure my ingredients when cooking, so these are just rough estimates. Use as much of a spice as you want and as much oil as you need, just make sure the potatoes are liberally and evenly coated.

Directions:

  • Preheat oven to 425 F degrees on confection roast. Line a baking sheet with tin foil.
  •  Wash and dry potatoes, then cut into large slices. You want them to be bigger than regular fries and rustic looking.
  • Place potato wedges onto foil-lined baking sheet and sprinkle spices over them.
  • Pour choice of oil on top of potatoes and toss to combine. Make sure the spices and oil are liberally spread amongst all fries. Add more spices or oil if potatoes look too plain or are too dry. The potatoes need to be coated evenly with oil to crisp up.
  • Roast for about 30 minutes, mixing them halfway through, or until they’re golden brown and at desired level of crispiness.

 

 

 

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