When naming your own recipe, you can't go wrong borrowing from the French or Italians. The world's been brainwashed to accept either of these countries' food as gourmet. Even when fries are not French, pizza is not Italian, and if you've read my latest post You Always Think the Worst of Me, from my blog, Enlighten Up Yourself, neither is shepherd (the dog breed), Australian. (Yes, you've spotted it; a shameless plug.)
But don't let the gourmet name discourage you from making this recipe. If you want a yummy, yet simple potato dish in a pinch, c'est vite et c'est simple. (It's quick and it's easy.)
Preheat oven 450 degrees
Steak Frites
Stuff to get out of the cupboard after you get up off the couch and walk into the kitchen:
- 1 potato, 2 potatoes, 3 potatoes, 4 (the quantity is up to you). Just make sure they're large russets. Possibly organic, you be the psychic.
- oil: canola, or olive. (enough to sufficiently cover potato slices.)
- salt (ok, your favorite type here: Himalayan, kosher, regular, etc...)
Assemble:
Peel potatoes and rinse in cold water. Slice lengthwise into large pieces, for big chunky, fat frites. (I get about 6 to 8 slices per potato, depending on the size.) Pat dry with paper towel.
Place cut potatoes in a large bowl, and drizzle oil overtop. Mix together thoroughly, making sure all slices are sufficiently covered.
Bling:
- crushed garlic: I always use this, and was going to include it automatically, but thought better not, for the non-garlic lovers. If you like garlic, I use one large clove, peeled and crushed, per potato. Mix this in the bowl, along with the oil.
- ketchup (duh!) for dipping when they're done.
- ranch dressing, alternative to ketchup.
Bake:
Place potatoes flat, do not layer, on a lightly oiled pizza round. Sprinkle with salt. Pop into the oven for 25 minutes. Check after 15 minutes, and turn potatoes over with a metal spatula to brown the other side. When sufficiently browned all around, they're done. Test with a fork, or kabob skewer for tenderness.
Mmmmm....Now that's good eatin!
But don't let the gourmet name discourage you from making this recipe. If you want a yummy, yet simple potato dish in a pinch, c'est vite et c'est simple. (It's quick and it's easy.)
Preheat oven 450 degrees
Steak Frites
Stuff to get out of the cupboard after you get up off the couch and walk into the kitchen:
- 1 potato, 2 potatoes, 3 potatoes, 4 (the quantity is up to you). Just make sure they're large russets. Possibly organic, you be the psychic.
- oil: canola, or olive. (enough to sufficiently cover potato slices.)
- salt (ok, your favorite type here: Himalayan, kosher, regular, etc...)
Assemble:
Peel potatoes and rinse in cold water. Slice lengthwise into large pieces, for big chunky, fat frites. (I get about 6 to 8 slices per potato, depending on the size.) Pat dry with paper towel.
Place cut potatoes in a large bowl, and drizzle oil overtop. Mix together thoroughly, making sure all slices are sufficiently covered.
Bling:
- crushed garlic: I always use this, and was going to include it automatically, but thought better not, for the non-garlic lovers. If you like garlic, I use one large clove, peeled and crushed, per potato. Mix this in the bowl, along with the oil.
- ketchup (duh!) for dipping when they're done.
- ranch dressing, alternative to ketchup.
Bake:
Place potatoes flat, do not layer, on a lightly oiled pizza round. Sprinkle with salt. Pop into the oven for 25 minutes. Check after 15 minutes, and turn potatoes over with a metal spatula to brown the other side. When sufficiently browned all around, they're done. Test with a fork, or kabob skewer for tenderness.
Mmmmm....Now that's good eatin!
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