Roasting a pan full of vegetables has become an obsession with me.
At least once a week I find myself chopping and chunking various veggies together and roasting them with olive oil and a bit of garlic salt. The combination of carrots, sweet potatoes, Yukon Gold potatoes, brussel sprouts and onions is one of my favorites.
I admit I seek out the crispy chunks of potatoes that remind of the fries that I usually shun in restaurants.
When my kids were little – back in the 1670′s – I found a magazine with recipes that showed us how to make “junk food” at home. I made my own corn dogs and Hostess cupcakes using these recipes. And of course, there were baked fries.
But I always had trouble with the fries sticking to the bar or roasting pans. And then I would dump in more oil and pretty soon they’re swimming in the very stuff I was trying to avoid – fat. Even if it is “healthy fat.” The last time I tried this I also used russet potatoes and I think they’re too starchy.
See pics at left.
OK, so I’m not a genius, but this week I tried putting my “fries” on parchment paper to bake and I love love LOVED the results. I also used my favorite spud – the Yukon Gold which is a moist potato that holds up equally well baked or mashed. So why not fries? I used less oil and the results were fabulous.
And it only took me 40 years to figure this out! Genius.
2 Yukon Gold potatoes
2 TBS olive oil
2 tsp garlic salt (or regular salt to taste)
Preheat oven to 400 degrees F.
Cut the potatoes into strips.
Put them into a bowl and pour on the oil and sprinkle with the salt. Mix well.
Place parchment paper onto a bar pan and then dump the wanna-be-fries onto the paper.
Bake about 15 minutes and then turn them over.
Bake another 10 – 15 minutes until brown and crisp.
No point spending life feeling deprived. If you love fries, treat yourself and your family. And clean up is a snap.