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Ok, I know that roasting potatoes is not difficult, and that there are a bazillion recipes for roasted potato fries circulating the internet.   But you have not had this recipe, which is now the best recipe for roasted potato fries circulating the internet. And I am not lying.  This recipe is adapted from one the New York Times ran last year

So its very simple. Heat the oven to 425 F or 200 C.  Then start with potatoes: you can use pretty much any potatoes although bigger ones are easier to work with.  The original recipe calls for a mix of regular potatoes and sweet potatoes, which is delicious, but you can also use a monoculture.  Cut the potatoes into 1/4 to 1/2 inch strips (usually, I cut the potatoes into eighths), dump them in a bowl, and then add liberal quantities of:

– salt
– pepper
– cinnamon

and small but crucial quantities of

– nutmeg and
– cardamom

(now would be a good time to tell you all about my two new spice racks.  They’re magnetic! How sweet is that?)

Until we have a drill, we can’t affix it to the wall.  But I’m excited about it nonetheless.

Anyway.  Put the potatoes in a bowl, add the spices, drizzle with olive oil and stir with a wooden spoon.  Spread the potatoes on a cookie sheet so that they’re not touching and put them in the oven for 20 minutes.  Then fend off your spouse when s/he tries to eat them all.

 

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