It’s Secret Recipe Club reveal day again and I have an incredible recipe to share today! I don’t normally do this, but this month I selected a previous SRC selection from the blog I received (normally I avoid those since it seems like not paying proper homage to the blog I get assigned). BUT, I absolutely could not resist Amy and Zach’s take on Salt and Pepper Oven Fries over at their blog, What’s Brewing in the Kitchen.
Here’s the part of Amy’s post that convinced me this recipe was the one for me:
“There were lots of great recipes to chose from, but I chose something fairly simple, yet I can never get quite right — oven fries. Sometimes mine turn out crispy, but sometimes mushy, sometimes burnt even! I think it’s because I don’t really rely on a recipe, I just wing it hoping it will turn out okay, but it doesn’t always. So, I figured this was a good chance to follow a recipe, hoping it would give me a foolproof result and it did! These were crispy and crunchy and delicious!”
Those are my exact sentiments on oven fries! I always just wing them, and sometimes that doesn’t go so well. So, feeling our cooking spirits connecting, I decided to go for the oven fries recipe, in spite of drooling over her Chocolate Whoopie Pies, Homemade Corn Tortillas and Asparagus Risotto. I added a bit of cumin and cilantro to Amy’s oven fry recipe, but otherwise stuck to the recipe to minimize possible oven fry disaster!
Zesty Oven Fries
Adapted from Salt and Pepper Oven Fries.
Ingredients
- 1/2 pound potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cumin
- 1/4 teaspoon cilantro
Directions
Preheat the oven to 450 degrees. On a medium baking sheet, spray or grease to coat the bottom surface.
Cut potatoes into long wedges (I found the smaller the better. In a medium bowl, toss potato wedges with 1 tablespoon oil.
On prepared baking sheet, lay out potato wedges in a single layer.
Bake for 15 minutes, flip the wedges over and bake for 15 more minutes. Potatoes should be golden brown and crispy.
When you turn the wedges over, heat the remaining tablespoon oil in a small saucepan over medium heat. Add garlic and cook over medium-low heat until golden, about 4 minutes.
Pour the garlic oil over the wedges, adding in the salt, pepper, cumin and cilantro. Toss to coat and serve.
The Results
Holy potatoes these are incredible! And they came out perfectly. I texted my husband almost immediately to celebrate the awesomeness of these oven fries. That’s how good they were. Thank you so much Amy for pointing me to these delicious treats. I’ll be using this recipe for years to come.
This post is shared at·Tuesdays at the Table, Tuesday Night Supper Club,·Slightly Indulgent Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.
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