Day 325: Potato Fries

Day 319's parsnip fries were so delicious, I tried the same technique on a Yukon gold potato. (They're so big! One potato weighed an entire pound!) But these oven fries were good but certainly not great.

For flavor-dense contrast, I added thin slices of sun-dried tomato. This might have worked if they'd been added mid-roast. And I'm pretty sure I did these at 400F vs 450F; the lower temp likely made a difference for these didn't crisp up like the parsnips.

NUTRITION NOTES Carb counters, you know these are a no-no and Weight Watchers? well, they're 2 whole points for something only okay-good; I'd pick something else.

NEXT TIME I'll try the higher temp.


Hands-on time: 10 minutes
Time to table: 40 - 50 minutes
Serves 4

1 pound Yukon gold potatoes, skin on, cut into matchsticks (this is easy to do with a knife, no mandoline required, see ALANNA's TIPS)
1 tablespoon minced garlic
1 tablespoon olive oil
Kosher salt

Preheat oven to 450F. Stir together all the ingredients and arrange in a single layer on a rimmed baking sheet (cover with foil for easy clean-up if you like). Put the tray in the oven (you can even do this before the preheating is finished) and roast for 15 minutes plus whatever time is needed to finish preheating. Stir well and re-arrange in a single layer. Roast for another 15 - 20 minutes. (This batch took 40 minutes at 400F.)

How to cut matchstick potatoes: Slice out any obvious discolored eyes or blemishes. Cross-wise, cut the potato into 1/4 inch (or thinner) slices. Place a few slices flat-side down and cut into 1/4 inch (or thinner) matchsticks. The trick is to make them square so they'll cook evenly. If you like, cut the matchsticks into shorter lengths.

© Copyright Kitchen Parade 2006

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.