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.


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