Tuesday, September 1, 2015

Kennebec Oven Fries

You can use any variety of waxy potato for these oven-roasted wedges, but at the Big Red Farm we grow more Kennebecs than anything else; they've always done well for us, even under our customary less-than-ideal conditions.  We left our Kennebecs unpeeled, and cut them into wedges, but you could probably cut them into matchsticks (for "shoestring" fries), and roast them for less time.  However, I think this might make it more difficult to turn the fries without breaking them.  You can also vary the herbal seasonings -- I think rosemary would also be great here!

adapted from

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.

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