One of my Top 10 comfort foods! Growing up in West Virginia, Mom fixed fried potatoes often.
It was a staple–inexpensive, filling and fried in a big cast iron skillet in hot oil. Mom would cut the potatoes into chunks, and, oftentimes fry onions with the ‘taters. Always crispy and crunchy on the outside, the home fries were tender and tasty on the inside. There was plenty of salt and pepper, and, of course, ketchup!
Preheat oven 400
What you need:
3 large baking potatoes scrubbed and cleaned and cut into fries (Note: cut into fries and soak in cold ice water for about an hour before frying…drain and dry)
Canola Oil Cooking Spray
2 tbl olive oil
Fresh Ground Pepper
3 tbl finely chopped fresh herb combo—your choice (chives, French Tarragon, parsley, rosemary, etc.)
What you do:
Line a cookie sheet with parchment paper. Spread potato fries on paper. Coat with cooking spray, toss, coat again. Drizzle with olive oil. Sprinkle with sea salt and pepper. Bake in preheated 400 degree oven for about 20-25 minutes or until golden brown and tender. To get more brown, turn on broiler for the last minute or so. Watch carefully.
Remove, toss, coat again lightly with cooking spray. Sprinkle fresh herbs on the fries. Toss and serve immediately.
©2012 Alice D’Antoni Phillips Ally’s Kitchen