Potatoes!! Is there anything as comforting, as loving, as selfless, as versatile, as sexy, as sensuous as potatoes?? No, the answer is no!! Potatoes love you back they understand your feelings, they believe in giving and they care.
Sadly with modern times now, these beautiful spuds of love have been maligned as fattening food.. gasp! people are told to steer clear of them if they want to lose weight.. I say, what rot?? It’s not true. Potatoes aren’t bad for you, you’re bad for potatoes. Who thought of loading them with MSG and packing them into airy bags? you did! who thought of over salting them to the point of oblivion?? you did!! So please do not blame these humble vegetables for making you fat. Blame yourselves. Fried food WILL fatten you, it does not take a rocket scientist to know that, but when you bake these beauteous vegetables with the right amount of love, they love you back.
Case in point are these baked fries. They require no effort but give you all the love you need these winter months. Not only do they satisfy your spud cravings but they also don’t make you feel bad about it.
So for those moments of anguish when only a potato will do, bake these fries and get caught in the rapturous greed of smug satisfaction.
Just potatoes, garlic, olive oil (any oil really), mixed italian seasoning, paprika and sea salt.
before you start, line your baking sheet with foil.
wash and peel your potatoes. Remove any eyes and anything weird you don’t like seeing on your fries. You can keep the skin on the potatoes if you wish, just wash and scrub them really well.
Since my potatoes were not exactly equal in size, I cut mine to make three roughly equal sized potatoes. You don’t have to do this if your vegetables are symmetrically proportional.
I cut each potato segment into three, because I don’t exactly like very skinny fries, but if you do, please go ahead and make them as thin as you like.
So many potatoes.
I cut each segment in three’s.
I had almost equal sized fries, those which were a bit thick I cut them to size. Nobody messes with the size okay!
Into a pot of cold water to rinse away the starch. Let these be for a while now.
Now about their massage oil. Peel your cloves of garlic and mince them fairly well or chop, whatever you prefer.
add the seasoning mix. I’m using dry simply because It’s too cold and I have no fresh herbs left, but if you wish you could as easily use them fresh. Dried is just easier. These mixed Italian seasonings are pretty nifty.
in with the paprika. As little or as much as you like.
a glug of oil. This is about a tablespoon, but you could use more, you could use less.
stir with a spoon of choice until all is well combined.
Drain the potatoes and pat them dry with a kitchen towel or cloth of your choice.
give them a good pat. You want them completely dry.
tumble onto your lined baking sheet
make sure there isn’t a single wet spot. (snigger)
pour over the massage oil and this gets a little messy because you need to use your hands to evenly coat them
like so. Make sure the oil is distributed evenly and that every piece is well bathed.
sprinkle on the salt and into the oven at 200℃ for 35-40 minutes.
this is what they looked after 30 minutes of baking and the kitchen was smelling so divine. Garlic infused herbal incense. I was mesmerized and hungry.
like this at 38 minutes of baking, and I turned on the broiler for about 2 minutes because I was getting impatient and I love it when they turn golden and crisp on the top.
How were they? what can I say? see for yourself. They were beautiful, they were crispy on the outside and fluffy on the inside. I gave them a final sprinkling of salt before I served them.
A flask of masala tea and potato fries.. what more can I ask this winter?
Potatoes (as many as you want)
Garlic- 2 to 3 cloves
Italian seasoning – 1 teaspoon
Paprika – 1 teaspoon
Salt to taste ( I used 1 1/2 teaspoon of sea salt)
Olive oil/any vegetable oil – 1 to 2 tablespoon
RECIPE: Line a baking tray with aluminium foil. Wash and peel your potatoes and cut each into 3 segments and each segment into two or three fries, depending on how thick or thin you want them. Soak them into a bowl of cold water to remove excess starch.
Into a separate bowl, mince your garlic, add in the Italian seasoning, paprika and oil and mix well.
Drain the potatoes and dry thoroughly.
Tip them on your aluminium lined baking tray and pour over the prepared oil mixture and coat every fry with the mixture, making sure they’re all evenly coated.
bake at 200℃ for 35-40 minutes until deeply golden. Depending on your oven the baking time will vary. In some ovens it might take longer in some lesser, so keep an eye.