Friday, June 13, 2014

Texas Faux Fried Potatoes!

This was difficult to name. I love French Fries, which actually originated in Belgium. We travel to France often and we have many friends there. I first learned to make really good French Fries in the South of France from our friend Irene. They were the best I had ever eaten.
I think that if I were to return to eating potatoes, in moderation, I would choose these Baked French Potatoes. They are really flavorful. They aren't fried, which sounds better to me.
Here's my latest choice for " French Fried Potatoes"!
This recipe has been adapted from Food52.

Preheat the oven to 400 degrees.
You'll need a sheet pan lined with foil and brushed with Olive Oil.
If you have a Mandolin, that's perfect for cutting the potatoes, but a knife will be fine.

Choose your favorite potatoes.  About 4  for this recipe. Idaho Russet or Yukon Gold are my choice.
Cut the potatoes in the traditional French Fry form.
Place the cut potatoes in a large bowl of ice water.
Remove and dry completely on paper towels or on a kitchen towel.

In a large mixing bowl:

1/2 tsp Cayenne Pepper
1 tsp Coriander Powder
1 tsp Dried Oregano
1 TBS Adobo Seasoning
1/4 tsp Mustard Powder
1/4 tsp Salt
4 TBS Olive Oil
Whisk well.
Add the potatoes and stir to coat them well.

Spread them out on the prepared sheet pan.
Bake for 35 - 45 minutes, tossing them every 10 minutes.

That's it...... no need for Ketchup or Mayonnaise or Fry Sauce.
However, you choose how you want to serve them!
Here's my recipe for Fry Sauce, just in case can't resist.

Texas Fry Sauce:

In a serving bowl:
1 C Ketchup
1 C Mayonnaise
Tabasco Sauce, to taste. Remember that these potatoes are already spicy, but if you like spice, then go for it and add some Tabasco. In Texas, we like Tabasco Sauce.
Mix well and start dipping!

Peace in the Kitchen!

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