Perfect “No Fry” Oven French Fries

Processed with VSCO with  presetWho doesn’t love french fries? They’re the epitome of comfort food. Carby, crispy yet chewy, salty… and they just make you feel good.

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I have been working on this french fry recipe for a while. I’ve been trying to figure out how to make the perfect french fries at home. Some recipes require you to soak the potatoes, then deep fry them, and then fry them a second time… No one wants to have to go through all that work (and no one wants to have to use all that oil).

Processed with VSCO with  presetAfter months of trial and error I’ve come up with what I believe is a great oven french fry recipe that uses simple ingredients and lets the oven do most of the work.

Processed with VSCO with  presetThe MOST IMPORTANT “tool” you need for this recipe is a cooling rack. The cooling rack is the secret. It’s how you get a soft chewy interior without over cooking and burning the outside of the fry. If you don’t have a cooling rack, don’t attempt the recipe until you get one. They’re cheap and every home cook should have at least one (CLICK HERE to order from Amazon).

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The Ingredients are Simple:

  • The quintessential potato – the russet potato. They’re cheap, easy to find, and they last a long time in the pantry.
  • Olive Oil – I use regular olive oil NOT extra virgin. If you don’t have olive oil you can use vegetable oil or canola oil… but personally the recipe turned out best with plain olive oil.
  • Grated Parmesan Cheese – yes, the kind in the plastic container with the green lid.
  • Salt and Pepper – Basics of all flavoring.

 

Perfect Oven French Fries

Servings: 2

Difficulty: Easy

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Foolproof recipe for perfect oven french fries. Setting a cooling rack on top of a sheet pan is the trick for a crispy inside and a soft and chewy inside. 

 

Ingredients

  • 2 medium russet potatoes, scrubbed clean and dried
  • 2 tablespoons olive oil
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper

 

Directions

  1. Preheat the oven to 400 F.
  2. Place a cooling rack on top of an extra large sheet pan.
  3. Cut russet potatoes to a 1/4 inch matchstick.
  4. Place the cut potatoes in a large bowl and toss with the olive oil. 
  5. Place the cut potatoes on the cooling rack set on top of a sheet pan and bake for 20 minutes.
  6. Remove the potatoes from the oven and put back in the bowl.
  7. Increase the oven temperature to 450 F.
  8. Add 1/2 teaspoon salt and black pepper to the fries and gently toss to combine. 
  9. Remove the cooling rack from atop the sheet pan and place the fries directly on the sheet pan. Fries should be in a single layer, it’s okay to use two sheet pans if needed for this step. 
  10. Once the oven temperature reaches 450 F place the fries back in the oven for 15 minutes, flipping halfway through. 
  11. Once baked, toss with the grated parmesan cheese and additional salt and pepper to taste.
  12. Serve HOT!

 

Kiddie Gourmet: Veggie Pasta with Meatballs and Mozzarella

When my baby started eating solids I knew that I wanted to introduce her to as many flavors, textures, and ingredients as I could.

I did a lot of research on baby food and came across quite a few companies that prepared flavor and nutrient packed infant meals (Yumi, Little Spoon, and Nurture Life to name a few). I loved that these companies provided healthy, organic, and flavor packed meals but the reality is that I just can’t afford to spend upwards of $7.50 PER MEAL! While the price tags for these food plans might work for some people, the reality is that we can’t afford that. I don’t even spend $7.50 per meal on our adult meal planning.

I was determined to come up with some easy meals that I could make in bulk, freeze, and that wouldn’t break the bank! I package my meals in these amazing wide mouth 4oz canning jars I got on amazon (and I love that they’re freezer friendly and reusable). Processed with VSCO with  preset

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Breakfast Hash: Make a Hearty Breakfast with Leftover Vegetables

We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.

I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.

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To make this hash you really just need four components.

  1. Leftover Roasted Starchy Vegetable (potato, sweet potato, butternut squash, etc).
  2. Leftover Roasted Cruciferious Vegetable (broccoli, brussels sprouts, cauliflower, etc).
  3. Breakfast protein (bacon, country ham, sausage, etc).
  4. Egg (scramled, fried, poached, or sunny side up to go on top of your hash).

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