Saturday, January 23, 2010

Saturday night fries

These fries go well with burgers (beef, salmon, tuna) or by themselves with ketchup or malt vinegar.

4 russet potatoes, sliced into finger-sized portions
4 tablespoons olive oil
1 tablespoon fresh rosemary, minced
1/2 teaspoon Sea salt

Preheat the oven to 400 degrees F.  Place sliced potatoes in a bowl filled with very hot tap water.  Let stand for 15 minutes.  Drain and dry very well with paper towels or a tea towel.  Add olive oil, rosemary, 1/4 teaspoon salt and pepper to the potatoes and toss, being careful not to break them.  Sprinkle the remaining sea salt on a baking sheet and place the potatoes on top.  Cover with tinfoil and bake for 5 minutes.  Remove tinfoil after 5 minutes and let potatoes cook for 15 minutes.  Turn potatoes and rotate pan and cook for another 10-15 minutes or until browned to your liking.

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