These are, Seriously, the best Oven Frites I have ever tasted. I believe that they are probably healthier than anything that comes from a restaurant deep fryer or out of a plastic bag from the grocery store freezer.
I followed this recipe from Pixelated Crumb. I only made two large potatoes and I ended up with an overcrowd the pan. I can appreciate the difference spreading out the fries and keeping them in a single layer would make to the final product. Oh well, maybe another trip to my favourite kitchen supply shop and another serving of garlic fries.
I didn't make the garlic aioli and I didn't miss it. These are so flavourful that they can be enjoyed with just the spice mixture and garlic oil.
Using only two large russet potatoes I ended up with lots of fries. The mandolin really saves time and produces nice consistently sized fries. I left the skins on... I like them that way and one less step.
Here is the garlic lightly sautéing in the oil.
One of the steps in the recipe tells you to oil the pan and sprinkle it with sea salt and pepper. I thought it made a really interesting landscape.
I put all my spices in a little bowl and was very intrigued by the colours. I think they are so beautiful. And when people say to have lots of colour in your meals I will think about my fries.
Your hands are going to get messy. Jump in, it's worth it.
It's easy to see here that there are too many fries the pan is too small for the amount of fries I made
Before baking
Yeah, sometimes this happens when I cook.
The final product
Try these, you'll love them. And as they cook they fill up the house with the aroma of those colourful spices.
Here's the link to the Pixelated Crumb's Recipe again.
Enjoy!! I am off to make my third batch of Avocado Brownies this week.
No comments:
Post a Comment