The Fries the Limit
Could I get any cornier than that? Yes. Indeed I could. But I'll spare you, again, because I like you; the collective 'you' that read this blog, that is.
As common law around our household, weekends are made for munching. Finger foods, appetizers, a little this, and maybe even a little bit of that. This initiative usually takes place in the warmer months of the year. The time of year when it's too hot outside to eat a post food-comatic meal that involves hours of belly up positioning and one-handed belt loosening maneuvers.
Ahh, yes. The weather is starting to feel comfortable again. Warm and happy. My comfy coat is finally itching to come off.
Now, in order to abide by our household mandates, I opted to make fries this weekend. Not the French kind (though, in fact, french fries are far from French). I chose one of its neighbors. The Italian fries. And you are absolutely NOT allowed to dip these in mayonnaise. I forbid it.
Oven Italian Fries
-kindly snagged from Sweetnicks
4 large potatoes, washed and thinly cut
1 Tbs butter, melted
1 Tbs olive oil
1/4 tsp garlic powder
3/4 tsp basil
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/4 c parmesan
Preheat oven to 425 degrees F.
1. In large bowl, toss potatoes with all ingredients except parmesan.
2. Spread on a cookie sheet in a flat layer.
3. Bake for 10 minutes.
4. Pull out and toss in same large bowl with parmesan (this helps the cheese to slightly melt and stick to the fries).
5. Bake for another 20-30 minutes, turning twice with a spatula to brown evenly.
Serve with a good helping of not-mayo (aka ranch dressing or ketchup), or eat alone. They are scrumptious.