We all like fries.
Okay, we all LOVE fries! But do Fries always have to be FRIED?
Not in this house. :-)
For 8 months I have steered clear of those artery clogging boogers, and this little recipe has made it much easier.
This recipe was inspired by Rachel Ray years ago.
She actually inspired me to cook. :-) She made it seem easy, and I wanted easy, and I wanted to feel like a wife.
Bless my husbands soul for eating many meals, that I am sure were not edible!
I am almost positive he wanted to cancel my Magazine Subscription to Everyday, with Rachel Ray.
So like I said, I saw Rachel cook this on her talk show years ago. It was so easy I remembered it and never forgot it. :-) I will say how I do it is not exact to hers, which is why I am not adding a link to a recipe for this.
First start with your favorite potatoes, sweet (If using sweet potatoes you will need different seasonings), russet, or whatever you got in your pantry. :-)
Now get creative and cut those babies. Be sure to use the Biggest Baddest Knife in your kitchen, because you need a strong, sharp, cutlery to handle this heavy duty job.
I prefer to cut mine long ways so they some what resemble potato wedges.
Get a nice large cookie sheet (because the flatter they are, the crisper they get), Put aluminum foil down, you'll thank yourself later, and bath that baby in cooking spray. Leave no space uncovered.
Here are some of my favorite seasonings to use. But by all means, add to your hearts desire. Just make sure their edible. (shhhh... I know from experience)
*ahhhh heemmm, I prefer Onion Powder, Garlic Powder, Seasoned Salt, and and pepper. You can use regular salt, but Seasoned Salt just does something to it. Something good.
Your family will thank you. :-)
After seasoning your cut fries, sprinkle Olive Oil on top and get your hands dirty.
Make sure every potato is dressed and seasoned, by mixing the potato's with your hands. :-)
Pop them in your 425 preheated oven for 30-35 minutes, or until they are crispy to your liking.
Depending on the size of you wedges, they may need to cook a little longer to get crispier.
Yum.
Sprinkle out of the oven with a little Kosher Salt, and try not to eat them all before serving them to your family.
~This, my friend, is Worthy of your Kitchen.
