Saturday, January 23, 2010
Saturday night fries
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.