Roasted Red Potato Fries

These potatoes can go as a side with pretty much anything, from sandwiches to roast chicken.   The outside is crispy and the inside is soft and moist.  The flavor is a perfect balance of salty yet herby.  Best of all the recipe is quick and easy to remember.  A way to get a nice crispy yet soft potato is to just follow the technique of boiling the potato first to get it soft, and then a quick bake to crisp the outside.    Let them dry flat on a wire rack to avoid that soft or soggy element that fries tend to get.  I hope you give these a try they are a lot healthier then actually having fries(chips).

Roasted Red Potatoes

Makes 4 servings

  • 4 Red Potatoes
  • 2 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 1 tsp Herb de Provonce
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Parsley, chopped

Cut each potato into 8 wedges.   Add the potatoes to a 3 quart sauce pan, add cold water to cover and bring to a boil.   Once boiling for 5 min, check with a fork it should go in with slight resistance but the potato should keep it’s shape.  Drain and set aside.

Set oven to Broil.   In a ziplock bag, combine  olive oil, garlic, herbs, salt, and pepper.  Toss in the potatoes, and toss to coat.    Place the potatoes on a baking sheet or casserole dish.  Place in oven.  About 3-5 min on broil the tops should be a nice golden brown.  Toss the potatoes and expose the under side.  Place back in oven for another 3-5 min until the new exposed side is golden brown.   Place paper towels under a wire rack and place the potatoes on the rack to cool and drain.   Sprinkle with parsley and salt to taste.

Advertisements

One thought on “Roasted Red Potato Fries

Comments are closed.