Hope you all had a great weekend! I had to opportunity to go visit my little girl on her campus. It was soooo nice to see her! I haven’t seen her since August 31st. That is a long time. I enjoyed taking her some home cooked food and tons of other foods. She got to do a little bit of shopping for some necessities. We had lunch together. I was exhausted when we got home.
How many of you out there like or love french fries? I bet at least niney-nine percent of you! I have never met anyone who didn’t like french fries. They can be served with so many foods as a side dish. These fries are no exception.
These were so good served with a piece of meatloaf. Dipped in a chipotle ketchup and they are addicting! The taste of the cilantro and garlic was mild but a perfect compliment to the potatoes. Since they are baked they are a bit healthier than the usual fried potatoes.
- 5-6 yukon gold potatoes, cut into thin fries (I used russet potatoes)
- 2 Tbsp olive oil
- 1/4 – 1/2 tsp garlic powder
- 1/2 – 3/4 tsp sea salt
- 1/4 c. loosely packed cilantro leaves, finely chopped
Preheat the oven to 425 degrees, and get a baking sheet with rack ready (if no rack, just line with foil/parchment paper and drizzle with olive oil. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes.
Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper.
Lay on a baking sheet in a single layer, preferably one that has a cooking rack so the fries can have the air circulating all around them (and no need to flip.) Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip the fries.
After potatoes are baked toss with cilantro and enjoy!
Have a great Monday!
Recipe from http://www.thetalkingkitchen.com/