Tuesday, September 1, 2015
Kennebec Oven Fries
KENNEBEC OVEN FRIES
adapted from TheWholeGang.org
serves 2, but you might want more!
1/2 lb Kennebec or other waxy, thin-skinned potatoes
2 tablespoons olive oil
kosher or coarse sea salt
freshly ground black pepper
1/2 teaspoon paprika
a big handful chopped fresh parsley
Wash potatoes and cut into narrow wedges. Drop the wedges into a bowl of ice water while you preheat your oven to 425 degrees. When you're ready to roast, remove the potatoes from the water and pat dry on paper towels. Toss in a large bowl with olive oil, a good pinch of salt, pepper, paprika, and about half of your parsley. Spread in a single layer on a cookie sheet, and roast for 30-35 minutes, turning once halfway through. Fries are done when they are nicely browned, crispy on the outside and soft on the inside (you can poke a few of the larger ones with a sharp knife or a fork to test doneness). Remove from the oven and, if you like, toss with remaining parsley and a little more coarse salt. Serve hot, alongside something like, oh, a hamburger.