Ah crispy, salty, yummy French Fries! Who doesn’t love them? Fried potatoes are probably the most popular item on fast food menus around the world. They’re served with everything from burgers to kebobs!
But in the past 10 years or so the humble French Fry has gone gourmet. They’re now tossed, topped, and smothered with everything from garlic powder to chili, and truffles. Gourmet French Fries have gotten so popular that even McDonald’s ventured into its territory with their Shake fries. (Now that didn’t go so well. Who wants to pour an order of McD’s fries into a bag, sprinkle with seasoned powder and shake? Not me that’s for sure! We tried it and came to the conclusion that McDonald fries are best left alone.)
Many restaurants have also turned to fresh hand cut fries instead of the standard bags of frozen potatoes. And they’re frying them in healthier oils, namely olive oil.
This “new” trend of gourmet fried potatoes is not new at our house. I’ve always made fried potatoes or french fries from real potatoes. I’m not too crazy about frozen potatoes. And I’ve been seasoning fries for ages!
One of our favorites are Garlic, Rosemary, Parmesan Fries. Seriously who can resist a blend of garlic, rosemary, and parmesan cheese? A perfect combo in my book!
Garlic, Rosemary, Parmesan Fries are the perfect side dish for burgers! They go well with just about anything you make. They’s super good just by themselves. And their fried in olive oil which gives them a better flavor than frying in vegetable oil.
Here’s my recipe. Make plenty, they go fast!
8 Large Russet Potatoes, scrubbed, peeled, and cut into thin strips
Olive Oil for frying
2 Tbs. Fresh Garlic, roughly chopped
2 Tbs. Fresh Rosemary, roughly chopped
1/2 Cup Fresh Parmesan Cheese, grated
Wash and peel potatoes then cut into thin strips
Heat about 1″ – 1 1/2″ of olive oil in a deep pan
Drop potato strips into hot oil
Fry until crisp and golden brown
Drain on paper towel, gently pat the fries with the paper towel to remove excess oil
Pour fries in a large mixing bowl
Add remaining ingredients and toss until the toppings are evenly distributed
I look at a baked potato and see possibilities. To me baked potatoes are like a blank canvas; blank, pristine, and ready for some creativity. Baked potatoes really are quite versatile. They can be a side dish or the main course depending on the toppings you pile on them. But before you start piling on the fixings you must first make the canvas. That’s where the perfect baked potato is a must, after all you can’t create your masterpiece on a wrinkled canvas!
When I’m in a rush and craving a baked potato I use my handy microwave potato bag. (affiliate link). It’s easy and fast, you have a pretty good baked potato in less than 10 minutes. But it’s not the perfect baked potato, that takes more time to cook.
The perfect baked potato must be soft and fluffy, its skin must be just browned, a bit crisp, and tasty. And most of all it must not be shriveled! So with just a bit more patience you too can make the perfect baked potato. It doesn’t require fabulous kitchen skills, just 3 basic ingredients, elbow grease, and patience. Here’s how you can dazzle friends and family with the perfect baked potato!
4 large Russet Potatoes
Coarse Sea Salt
Your favorite toppings
Pre-heat oven to 350°
Scrub potatoes very well – I use a green scouring pad to do this. Make sure you scrub off the dusty outer layer.
Poke the potato all over with a fork or knife – make at least 6-7 holes
Rub each potato with olive oil
Sprinkle generously with coarse sea salt
Place potatoes directly on to oven rack – place a pan beneath them to catch any drips
Bake for 90 minutes
Remove from oven and allow to rest for 5-10 minutes
Slit top across lengthwise
Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out
Add your favorite toppings. I love mine simple, just butter, sour cream, and chives please!