Tuesday, January 12, 2010
If I must admit to my weakness before I can rise against it I must say this: I love French fries. They are my one true weakness. You can have your chocolate. You can have your bread and butter. You can even have your wine. For me it's those golden, crisp, hot, salty, deep-fried pieces of potato goodness that I. must. have.
And I don't discriminate. I like them all ways: shoestring; steak; curly; hand-cut; twice-fried; sweet-potato - you name it (or put it in front of me) and I'll eat it. (Just ask my hips.) I love them dipped in ketchup or sprinkled with salt and pepper or with a side of garlic aioli. I like them with sandwiches, steak and with chicken nuggets (of course).
But here's the rub: I don't make them at home. If I made them at home more often they would be baked, not fried, and better for me. But the hassle - oh the hassle of making French fries at home. There is the peeling and the slicing and the soaking and the frying and more frying, if you want them done right. It's just too much.
That's why these potatoes are a God-send. I love them, and luckily they're much more heart- (and figure-) friendly. I've made a lot of roasted potatoes in my day, and I honestly can't pick my favorite, but when I'm craving French fries (which happens often) I turn to this recipe. These wedges have a crisp exterior and a fluffy, creamy interior. They have a bit of punch, thanks to the red-pepper flakes. And they are a fabulous side dish to almost anything else you're making for dinner.
Oven-Crisp Potato Wedges
Adapted from: Time Life Recipe Card
1.5 pounds small red potatoes
2 T olive oil
4 tsp. minced garlic
1/4 tsp. coarse salt
2 tsp. red pepper flakes
1. In small bowl or ramekin, place oil, garlic and red pepper flakes. Cover oil with plastic wrap and let sit on counter at least 1 hour (longer, if you can.)
2. Preheat oven to 525*. Cover baking sheet with aluminum foil, and lightly spray it with oil.
3. Quarter potatoes and place in large bowl.
4. Drain flavored oil and discard garlic and flakes. Pour oil over quartered potatoes. Toss until potatoes are well coated. Place potatoes in single layer onto foil-covered sheet. Sprinkle with salt. Roast 20 minutes, tossing every 10 minutes.
5. Put oven on broil. Cook potatoes until crisp, watching closely that they don't burn, about 1 or 2 minutes.